Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Course - Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
4 medium white part of green only
2 tablespoons fresh ginger root -- grated
1 tablespoon garlic -- minced
1 cup water
2 tablespoons soy sauce
2 tablespoons dry sherry or 1/4 cup orange juice
peel of 1 orange
1/2 teaspoon Szechuan peppercorns -- optional
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat
meat dry with paper towels. Add to hot oil along with green onion,
gingerroot and garlic. Brown meat on all sides. Stir green onion,
gingerroot and garlic occasionally. Add all liquid ingredients, orange peel
and peppercorns. Cover tightly and bake for 2 1/2 to 3 hours in a preheated
325 oven, until meat is fork tender. Lift meat to a cutting board. Cover
loosely with foil and let stand 10 to 15 minutes. Remove orange peel from
sauce and sSkim fat from sauce. If you like, thicken the sauce by stirring
in 2 tablespoons cornstarch mixed with 1/2 cup water. Slice meat across the
grain and serve with the sauce.
