ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER
Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.
Provided by Sarah
Categories Beef
Time 3h
Number Of Ingredients 13
Steps:
- Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
- Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
- After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!
Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ASIAN POT ROAST
An easy stove-top pot roast recipe. You could probably do it in a crock pot too but I've never tried it that way...
Provided by loof751
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a roasting pan. Add the beef roast and gingerroot and cook the roast until brown on all sides. Drain.
- Add sherry and soy sauce. Cook 5 minutes, stirring occasionally.
- Add the water, chopped green pepper, whole green onions, salt, and crushed anise seeds. Mix well.
- Cover and cook over low heat for 3 hours or until beef is done to your liking. Stir and baste occasionally during cooking.
Nutrition Facts : Calories 386.7, Fat 18.4, SaturatedFat 6.8, Cholesterol 149.7, Sodium 1244.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 49.4
ASIAN POT ROAST WITH TURNIPS
Steps:
- Heat the oil in a large skillet over high heat, add the roast (you can cover the pot loosely to reduce spattering), and sear for about 5 minutes on each side, or until nicely browned. While the meat is browning, combine the soy sauce, ginger, star anise, and 2 cups of water in a casserole big enough to hold the meat snugly. Bring this mixture to a boil, then adjust the heat so it simmers.
- When the meat is browned, add it to the simmering liquid and cover the pot. Cook, turning the meat once or twice an hour and adding more water if necessary, for about 3 hours, or until the meat is just about tender (poke it with a thin-bladed knife; when the meat is done, it will meet little resistance). Fish out the star anise and add the rutabaga, stirring to make sure it is coated with liquid (again, add more water if necessary). Re-cover and cook until the rutabaga is very tender, about 30 minutes.
- Remove the meat and carve it, then return it to the pot (or put it on a platter with the sauce and the rutabaga). Garnish with the scallion and serve.
- Variation
- European Pot Roast with Carrots: Use olive oil for searing. Replace the soy-water mixture, ginger, and star anise with a mixture of 2 cups red wine, 20 peeled pearl onions (the frozen ones aren't bad), 5 peeled and lightly smashed garlic cloves, and 1 cup trimmed, chopped mushrooms. Add more wine (or water) if necessary to the simmering meat as it cooks. Substitute carrots for the rutabaga in step 2 and garnish with chopped fresh parsley in place of scallion.
INSTANT POT CHICKEN DINNER WITH ROOT VEGETABLES
Make and share this Instant Pot Chicken Dinner With Root Vegetables recipe from Food.com.
Provided by norasingley
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine lemon zest, red pepper flakes, 1 tablespoons plus 1 teaspoon salt, and 2 teaspoons black pepper in a small bowl. Using your fingers, lift skin up and off of breasts and legs. Season underneath skin with half of salt mixture. Using remaining half to season exterior of chicken.
- Place bird in the Instant Pot. Top with turnips, parsnips or carrots, fennel, shallots, and thyme sprigs. Season vegetables with salt and pepper. Pour white wine and water or broth into the bottom of the Instant Pot. Scatter butter over contents of pot and dot with dijon.
- Place lid on pot and set pressure to high. Cook 20 minutes. Release pressure naturally for 10 minutes before releasing pressure manually. Open lid and place to saute setting. Remove chicken and vegetables with a slotted spoon to a plate. Keep warm. When liquid comes to a simmer, add kale and cook just until wilted, 30 seconds. Serve with chicken and root vegetables, spooning sauce around each portion. If a more stew-like meal is desired, pull meat from bones before serving, discarding skin, add back to soup pot with kale and vegetables.
Nutrition Facts : Calories 99.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 97.7, Carbohydrate 12.1, Fiber 3, Sugar 2.1, Protein 1.9
HONEY-ROASTED ASIAN TURNIPS
These Asian turnips, a smaller and sweeter version of the common turnip, are delicious roasted with honey, butter and a touch of salt and pepper.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Arrange quartered turnips onto a large baking sheet with sides.
- Melt honey and butter together and drizzle over turnips. Season with salt and pepper and toss to coat turnips thoroughly.
- Roast for 30-35 minutes or until lightly browned and tender.
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