Red-Cooked Pot Roast (Shanghai Pot Roast) Recipe

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Red-Cooked Pot Roast (Shanghai Pot Roast) Ingredients

4 lb chuck roast, boneless, not too lean
1 tbsp sherry
1/2 cup regular soy sauce
1 cup water
2 slice ginger
2 cl garlic, optional
1 oz sugar
2 star anise stars (optional for pork, )

A Recipe for
Red-Cooked Pot Roast (Shanghai Pot Roast)

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Red-Cooked Pot Roast (Shanghai Pot Roast)

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Red-Cooked Pot Roast (Shanghai Pot Roast) Directions

Either brown the roast in a little fat or dunk it in boiling water
for a minute or so [this step is optional]. Put it into a heavy
kettle into which it fits fairly snugly. Add all the rest of the
ingredients (ginger slices, star anise, and garlic should be at the
bottom of the pot). Bring to a boil, then reduce heat and simmer
covered, turning and basting occasionally, for 3 hours or until
tender. Serve sliced, hot or cold. If cold, you may want to weight it
down with a brick covered in foil or some similarly heavy item while
chilling it in the fridge.

You may cook chicken or pork this way, but cut the cooking time to 2 - 2
1/2 hr. For lamb add a cinnamon stick instead of the star anise; for
pork double the soy sauce and sherry, either halve or omit the stare
anise, and use up to 4 oz of sugar to taste.

Adapted from Joyce Chen From: Michael Loo

Serves: 12

Red-Cooked Pot Roast (Shanghai Pot Roast) Recipe brought to you by Recipes To-Go

Red-Cooked Pot Roast (Shanghai Pot Roast) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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