Pot Roast Braised In Ginger Plum Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: To 2 tb olive oil,
3 tbsp: Finely minced green onions,
Sauce:,
1 tbsp: Olive oil, if needed
2 tsp: , (heaping) fresh ginger
2: To 3 garlic cloves,
2: Shallots, finely chopped
1 cup: To 1 1/2 c beef stock,
1 can: , (30 oz) plums (pitted and coarsely chopped)
2 tbsp: Apple cider vinegar,
1/4 cup: Terriyaki sauce,
1/2 cup: Plum wine, or rose
Directions:
First Place Winner Pennsylvania Beef Cookoff 1990 Frances Yuhas of
Scotrun, Penn. $300, plus an expense-paid trip to the national
competition.
One 3-1/2 to 4 pound chuck eye roast Brown roast in hot oil to sear-in
juices. Add onions and lightly brown. Transfer to roasting pan and
prepare sauce. Saute ginger, garlic, and shallots in oil, until
clear. Slowly add remaining ingredients. Pour over roast and braise
in 350 degree oven for 3 to 3 1/2 hours. Serve with brown rice, green
peas, mushrooms and parsley sprigs. If desired, flour may be added to
final sauce for thickening.
Source from luhu.jp
Scotrun, Penn. $300, plus an expense-paid trip to the national
competition.
One 3-1/2 to 4 pound chuck eye roast Brown roast in hot oil to sear-in
juices. Add onions and lightly brown. Transfer to roasting pan and
prepare sauce. Saute ginger, garlic, and shallots in oil, until
clear. Slowly add remaining ingredients. Pour over roast and braise
in 350 degree oven for 3 to 3 1/2 hours. Serve with brown rice, green
peas, mushrooms and parsley sprigs. If desired, flour may be added to
final sauce for thickening.
Source from luhu.jp