Oriental Pot Roast
Pot roast is decidedly western; stir-fries are definitely oriental. This recipe succesfully combines two radically different cuisines. And, yes, I created it. I don’t think this dish deserves my false modesty. It’s one of the best I’ve ever created in my entire cooking life. I really, really recommend this one. Despite the dressy appearance, it was very easy to prepare.
You can use other cuts of beef for the pot roast. We’re rather fond of brisket because it is reasonably priced and it gives a very rich stock. If you’re not one of those who like to keep lots of meat stock in your freezer, you can use bottom round, top round or sirloin.
The accompanying stir-fried vegetables may be of any imaginable combination. Any Chinese cookbook will tell you that color and texture are important factors. I suggest a variety in both color and texture. That’s the reason why I chose baby corn, carrots, chicharo (snow peas) and straw mushrooms.
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5 Responses to “Oriental Pot Roast”
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when do i add the 1 tsp sugar? parang wala po sa recipe ninyo? i saw the 1 Tbsp for the fresh baby corn. Was it a typo? Am looking forward in preparing this. thanks.
Yep, a typo.
i have one more question about the brisket. i rarely use that part of the beef, actually, never pala, kasi it’s tough. i know it’s used for corned beef…i went grocery shopping yesterday and finally, bought it for this recipe. i hope it will turn out tender and delish. is it as flavorful as the round if braised properly? hindi ba siya grainy and maganit?
cecile, any meat can be “maganit” if the animal is old. Before buying, see if the grain of the meat is fine. Brisket is wonderful for roasts and stews because of the marbled fat.
oohhh…didn’t know that…so, from now on, i will look for fine grain…akala ko talaga, may grainy at hindi sa ibang-ibang cuts ng beef…you helped me a lot…thanks again!