Oriental Pot Roast
August 19, 2004
Filed under Purely experimental
Ingredients :
For the pot roast:
750 g. slab of beef brisket (top round, bottom round or sirloin are good choices too)
1/4 c. of butter
salt and pepper
1 whole garlic
1 whole onion
1 bay leaf
1 bunch of leeks
1 c. of beef stock or broth
For the stir-fried vegetables:
150 g. of chicahro (snow peas)
1 medium-sized carrot
1-1/2 c. of straw mushrooms, drained
12 baby corns
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1 tsp. of sugar
3 tbsps. of light soy sauce
2 tsps. of tapioca starch
2 c. of beef broth or stock (you may also substitute the mushroom water, if you’re using canned mushrooms, or a combination of mushroom water and beef broth or stock)
2 tbsps. of cooking oil
1 tsp. of sesame see oil
chopped parsley for garnish
Cooking procedure :
Wash the beef and dry with a kitchen towel. Rub with salt and pepper all over. If your slab of beef is rather flat, tie it up with a kitchen string to turn it into the shape of a log.
Heat the butter in a casserole. When hot, brown the meat over high heat, letting it roll in the hot butter for even browning. Pour enough water to cover. Add the garlic, onion, leeks and bay leaf. Cover and simmer for two hours or until fork tender. Alternatively, pressure cook for about an hour counting from the time the valve starts to whistle. Bottom round, top round or sirloin will take a shorter time to cook.
Remove the beef from the broth and cool completely. For easier slicing, cover the beef with cling wrap and chill in the fridge for an hour, to firm it up. When firm enough, cut into 1/4″ thick slices.
Meanwhile, strain the beef broth and reserve three cups.
Make the stir-fry. Trim the ends and sides of the chicharo. Peel the carrot and cut into thin circles or semi-circles. If you’re feeling a little creative, cut them into florets. Cut the baby corn diagonally into halves. If you’re using fresh baby corn instead of canned, like I did, simmer them in about a cup and half of water with 1 tbsp. of sugar before using them for the stir-fry. Fresh baby corn is not as tender nor as sweet as canned baby corn.
Mix together the soy sauce, tapioca starch, sesame seed oil and 2 cups of meat broth.
In another saucepan or casserole, heat the remaining cup of broth over low heat. Add the sliced beef to the broth, toss to wet all the slices and cover. This, after all, is oriental pot roast and we Asians rarely eat our meat cold. Just let the beef sit in the hot broth while making the stir-fry.
Heat the cooking oil in a wok or skillet. Saute the minced garlic and sliced onion until fragrant. Add the sliced carrot and stir-fry over high heat for about a minute. Add the chicharo and stir-fry for another minute. Next, add the baby corn and straw mushrooms. Continue cooking over high heat for another minute. Pour in the starch solution, stirring. Cook until the sauce is thick and clear.
To serve, arrange the stir-fried vegetables along one side of the serving platter. Arrange the beef slices on the other side. Sprinkle with chopped parsley before serving.
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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!