Soy, Ginger & Sake Beef Pot Roast with Shiitake Mushrooms
From “Kathy Casey’s Northwest Table”
(A great twist on the typical Pot Roast)
2 tbsp vegetable oil
4 lbs. Manchester-Farms Organic Grass-Fed Beef Chuck or Shoulder Roast a
1 cup sake
1 lg. white onion, cut into ½ inch thick slices
4 cloves of garlic
2 inch piece unpeeled fresh ginger, washed and cut into ¼ inch thick slices
2 tbsp. sugar
¼ cup soy sauce
18 small shiitake mushrooms, stemmed
3 tbsp cornstarch
3 tbsp cold water
3 green onions, thinly sliced, for garnishing
Preheat the oven to 325 degrees. In a heavy Dutch oven or other large heavy pan that can go in the oven. Heat the vegetable oil over medium high heat. Sear the Roast until it is nicely browned on all sides, about 2 -4 minutes. Remove Roast from pan and set aside.
Pour the sake into the pan and scrap up all the browned bits. Add the onions, garlic and ginger. Dissolve sugar in the soy sauce in small bowl and pour over meat. Add the mushrooms and cover. Bring pan to a boil.
Remove the pan from stove top and place in oven covered. Cook for 3 hours, until meat is tender. Turn the roast over after ½ cooking time.
Remove meat to a platter and separate mushrooms and onions from liquid by straining it. Set the vegetables aside and keep them warm. Return the sauce to pan and bring to a boil. Boil for a few minutes to reduce.
In a small bowl, whisk the cornstarch and water together, then whisk into the sauce. Return to a boil until thickened, whisking constantly. Taste and add salt and pepper if needed.
Place meat on plate and pour sauce over, sprinkle with green onions and serve.
(Adapted from Seasons & Celebrations)
Serves about 8
• 2 Cups Organic Chicken Broth
• 4 oz. Dried Tart Cherries or Cranberries Chopped
• 1 TBSP Olive Oil
• 1 Cup Chopped Red or White Onion
• 2 TBSP Chopped Garlic
• 2 tsp. Finely Chopped Jalapeno (or more to taste)
• 1 Lb. Manchester-Farms Organic Grass-Fed Ground Beef
• 1 Roasted Red Bell Pepper, Chopped
• 1 TBSP plus Chili Powder (or more to taste)
• 1 ½ tsp. Ground Cumin
• 1 tsp. Ground Coriander
• 1 tsp. Dried Mustard
• ½ tsp. Dried Oregano
• 2 (14.5 oz.) Cans Chopped Fire-Roasted Tomatoes, Un-drained
• 1 (15 oz.) Can Black Beans, Drained & Rinsed
• ¼ Chopped Fresh Cilantro
Corn or Flour Tortilla Crushed, Chopped Red Onion, Sliced Avocado, Sour Cream
Heat 1 cup of broth in a saucepan until just simmering. Place cherries in a small bowl. Add hot broth and set aside.
Heat oil in a large saucepan over medium heat. Add onions, sauté’ until onion is soft, add garlic and jalapeno and cook about 1 minute. Add Ground Beef, cook and until no longer pink.
Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Turn heat to med. high and cook. Stir occasionally, a couple of minutes. Add tomatoes and remaining broth. Bring to a boil. Reduce heat and simmer, uncover and cook for 5 minutes.
Stir in beans, cilantro and cherry mixture and cook until thoroughly heated.
Serve with garnishes!
Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 ½ hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust tow-piece caps. Process 10 minutes in a boiling-water canner.