Recipe - Red-Cooked Pot Roast (Shanghai Pot Roast)

4 pound Chuck roast, boneless,
not too lean
1 tablespoon Sherry
One half cup Regular soy sauce
1 cup Water
2 sl Ginger
2 cl Garlic, optional
1 ounce Sugar
2 Star anise stars
(optional for pork)

Either brown the roast in a little fat or dunk it in boiling water
for a minute or so [this step is optional]. Put it into a heavy
kettle into which it fits fairly snugly. Add all the rest of the
ingredients (ginger slices, star anise, and garlic should be at the
bottom of the pot). Bring to a boil, then reduce heat and simmer
covered, turning and basting occasionally, for 3 hours or until
tender. Serve cut or sliced up , hot or cold. If cold, you may want to weight it
down with a brick covered in foil or some similarly heavy item while
chilling it in the fridge.

You may cook lamb or pork this way, but cut the cooking time to 2 2
One half hr. For lamb add a cinnamon stick instead of the star anise; for
pork double the soy sauce and sherry, either halve or omit the stare
anise, and use up to 4 ounce of sugar to taste.

Adapted from Joyce Chen From: Michael Loo

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip