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Popular:  Lemon Balm    Eczema    Slimming Tea    Miraforte    Alli 90 

Asian-Style Pot Roast
Prep Time: 20 minutes

browse: home > cooking > shop by recipes > main dishes

Ceylon Cinnamon Sticks 3 inch Organic
Ceylon Cinnamon Sticks 3 inch Organic
1 lb, (Frontier) 



Star Anise Select Whole
Star Anise Select Whole
0.64 oz, (Frontier) 



Fennel Seed Ground Organic
Fennel Seed Ground Organic
1.6 oz, (Frontier) 



Beef Flavored Broth Powder
Beef Flavored Broth Powder
1 lb, (Frontier) 



Sea Salt
Sea Salt
5 lb, (Frontier) 



Cloves Whole Fancy Grade
Cloves Whole Fancy Grade
1 lb, (Frontier) 



Allspice Powder Organic
Allspice Powder Organic
1.83 oz, (Frontier) 



Black Peppercorns Whole
Black Peppercorns Whole
2.08 oz, (Frontier) 



Fennel Seed Whole Organic
Fennel Seed Whole Organic
1.28 oz, (Frontier) 



Fennel Seed Powder
Fennel Seed Powder
1 lb, (Frontier) 






1 †1-inch piece of ginger, peeled and crushed
5 †cloves garlic, peeled
3 †scallions, white part only, chopped
3 †star anise
3 †whole cloves
1 †cinnamon stick
1 tablespoon†fennel seeds
1 tablespoon†coriander seeds
1 tablespoon†allspice berries
1 tablespoon†white peppercorns
1/2 cup†peanut oil
5 pounds†beef brisket
coarse salt
freshly ground black pepper
1 cup†Chinese red wine (or red wine)
16 cups†beef stock (or beef stock and water)
1 cup†soy sauce
2 †large daikon, peeled and cut into a medium dice
2 †large carrots, cut into a medium dice
1 †large turnip, peeled and cut into a medium dice
2 †large Yukon gold potatoes, peeled and cut into a medium dice (optional)

Tie the crushed ginger, scallions, star anise, cloves, cinnamon stick, fennel seeds, coriander seeds, allspice berries, and peppercorns in a cheesecloth bag. Set aside.

Heat the peanut oil in a Dutch oven over medium heat until smoking. Season the beef with salt and pepper and place it in the Dutch oven. Sear it, turning frequently, for about 12 minutes, or until all sides have browned. Carefully lift the meat from the pot and drain off any excess oil.

Return the pan to medium-high heat, add the rice wine, and stir to deglaze. Add the stock and soy sauce along with the reserved spice bag and bring the mixture to a boil. Return the meat to the pot along with the daikon, carrots, turnip, and potatoes. Bring to a simmer. Simmer for about 90 minutes, or until the meat is very tender when pierced with the point of a small sharp knife. Remove the meat and vegetables from the pot and place them on a platter. Tent tightly with foil to keep warm.

Raise the heat to high and bring the cooking liquid to a boil. Boil it for about 10 minutes, or until it is slightly glazed in appearance. Remove the spice bag from the gravy and pour the gravy into a gravy boat or other serving bowl.

Serve the meat and vegetables family style, with the gravy passed on the side.

Chef Suggestions
If you donít want to bother with the fancy cut-out vegetables, feel free to throw some diced veggies in the pot.

Ease of preparation: Moderate

Preparation time: 20 min

Cook time: 180 min

Servings: 6

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