Kung Pao Pot Roast
A fork-tender single-serving pot roast, braised with Asian seasonings, finished with a flourish of stir-fried vegetables and a sweet-spicy Kung Pao glaze. Why are people ordering more pot roast in restaurants these days? Because they're not getting any at home. Spice up their lives with a "new Asian" version that's one part comfort and ten parts ka-pow. No time to slow-roast from scratch? Start with pre-cooked pot roast. Add a side of wasabi mashed potatoes or soba noodles and you've got a complete meal that's all about satisfaction. Why are people ordering more pot roast in restaurants these days? Because they're not getting any at home. Spice up their lives with a "new Asian" version that's one part comfort and ten parts ka-pow. No time to slow-roast from scratch? Start with pre-cooked pot roast. Add a side of wasabi mashed potatoes or soba noodles and you've got a complete meal that's all about satisfaction.
Yield: 24 servings
|Beef Pot Roast:|| |
1. To prepare Beef Pot Roast: Cut beef across the grain into 24 pieces (approximately 10 ounce portions), 1-1/2 to 2 inches thick. Season beef with pepper.
Brown beef in oil on both sides; place in 2 roasting pans. Equally divide and add onions, carrots, celery, garlic cloves, star anise, bay leaves, beef broth, dried thyme and soy sauce.
Add enough water to come almost even with beef pieces. Cover and cook in 325°F oven about 2 hours or until tender.
Remove beef and strain liquid. Skim fat from liquid and reserve 8 cups liquid for sauce. Hold beef in remaining liquid for serving.
NOTE: Pot roast can be prepared whole and sliced at time of service. Brown as directed above.
Place roast into one pan and cook 3-1/2 to 4 hours or until tender.
|Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E)||16 pounds|
|Ground black pepper|| as needed|
|Vegetable oil||1/2 cup|
|Onions, chopped||18 ounces|
|Carrots, chopped||13 ounces|
|Celery, chopped||10 ounces|
|Garlic cloves, smashed||6|
|Whole star anise||6|
|Whole bay leaves||4|
|Beef broth||1 quart|
|Dried thyme|| teaspoon|
|Soy sauce||1 cup|
| || |
2. For each serving, to order: Combine broccoli, carrots, onions, red and green bell peppers and mushrooms and lightly mix; reserve.
Heat 1 tablespoon oil in sauté pan; add 3/4 teaspoon garlic and 1 cup mixed vegetables. Cook until tender.
Meanwhile, plate 1 portion (approximately 6 ounces) pot roast. Add sautéed vegetables and spoon 1/3 cup of hot Kung Pao Sauce over roast.
Garnish with 1 tablespoon peanuts. Sprinkle with onions and sesame seeds, if desired.
|Broccoli florets, blanched||2 1/4 pounds|
|Carrots, chunked, cooked||1 1/2 pounds|
|Onions, chopped into 3/4-inch pieces||1 pound|
|Red bell pepper, chopped into 3/4-inch pieces||1 pound|
|Green bell pepper, chopped into 3/4-inch pieces||1 pound|
|Mushrooms, sliced||1 pound|
|Vegetable oil||1 1/2 cups|
|Garlic puree||6 tablespoons|
|Peanuts, roasted, unsalted||1 1/3 cups|
|Kung Pao Sauce, hot||2 quarts|
|Green onions, sliced|| as needed|
|Sesame seeds|| as needed|
|Kung Pao Sauce:|| |
Kung Pao Sauce:
In large saucepan, heat 1/2 cup vegetable oil. Add chopped onions, minced garlic, minced ginger and Szechwan peppercorns. Cook over medium heat 4 to 5 minutes until onions are soft.
Stir in sugar, reserved braising liquid, dry sherry, soy sauce, rice vinegar, sesame oil and chili paste. Mix cornstarch with water; stir in liquid.
Bring to a boil and cook, uncovered over medium heat, about 20 minutes until reduced to 8 cups. Cool; cover and refrigerate. Yield: 2 quarts.
|Vegetable oil||1/2 cup|
|Onion, chopped||1 pound|
|Garlic, minced||2 ounces|
|Ginger, minced||1 ounce|
|Szechwan peppercorns||4 teaspoons|
|Reserved braising liquid||2 quarts|
|Dry sherry||3 cups|
|Soy sauce||1 cup|
|Rice vinegar||1/2 cup|
|Sesame oil||1/2 cup|
|Chile paste||1/4 cup|
|Alternate Fresh Beef Cuts:|| || |
|Beef Chuck, Shoulder Clod (IMPS/NAMP 114, 114C)|| na|
|Beef Chuck, Shoulder Clod, Top Blade Roast (IMPS/NAMP 114D)|| na|
|Beef Chuck Tender (IMPS/NAMP 116B)|| na|
|Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D)|| na|
|Beef Brisket (IMPS/NAMP 120)|| na|
|Round, Bottom (Gooseneck), Heel Out (IMPS/NAMP 170A)|| na|
|Beef Round, Outside Round (Flat) (IMPS/NAMP 171B)|| na|
|Round, Eye of Round (IMPS/NAMP 171C)|| na|
Nutrition information per serving: 726 calories; 44 g fat(7 g saturated fat; 23 g monounsaturated fat); 121 mg cholesterol; 1850 mg sodium; 30 g carbohydrate; 5.6 g fiber; 52 g protein; 18.8 mg niacin; 0.9 mg vitamin B6; 5.2 mg vitamin B12; 7.1 mg iron; 56.3 mg selenium; 11.9 mg zinc; 24.7 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.