Ginger Braised Beef Roast with Hoisin Jus |
Ginger Braised Beef Roast with Hoisin Jus
A beautiful, fall-apart tender, braised pot roast with Asian inspired flavors. Served with a delicious beef jus that's flavored with Hoisin and soy sauce at the end.
Prep time: Aproximately 20 minutesCook time: 3 to 4 hours
Total time: Aproximately 4 hours
Yield: Serves 6 to 8
Ingredients
- 4 lb beef roast, cross rib or sirloin work well
- 3 cups beef stock
- 1 cup orange juice
- 1 large onion, finely diced
- 3 cloves minced garlic
- 1 tsp five spice powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 3 tbsp freshly grated ginger
- 1/2 tsp ground fennel seed
- 2 tbsp honey
- 3 tbsp soy sauce
- 1/2 cup Hoisin sauce
- 6 carrots, cut in sticks or coins
- Season the roast with salt and pepper and brown on all sides in a cast iron pan with a little canola oil added to the pan. Transfer the roast to a covered roaster or heavy dutch oven.
- Add the beef stock, orange juice, onion, garlic, five spice powder, salt, pepper, ginger and honey. Stir to blend the ingredients together.
- Cover the roasting pan tightly with aluminum foil before adding the lid. Place in a preheated 350 degree oven for 3 to 4 hours until the meat is tender and almost falling apart.
- In the last half hour or so of cooking time add the carrots to the roasting pan.
- Remove the meat from the pan, cover with aluminum foil and hold in a 150 degree oven while you prepare the jus.
- Pour the beef braising liquid from the roasting pan into a saucepan and skim any excess fat.
- Simmer to reduce the volume by about 1/4, then add the soy sauce and Hoisin sauce. Simmer for just a few minutes more and serve with the carved beef roast.
- Delicious served with simple steamed rice or sweet potato mash and stir fried Chinese vegetables.
Ginger Braised Beef Roast with Hoisin Jus |
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