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Ginger Braised Beef Roast with Hoisin Jus
From Statesboro Market2Go
<p>A flavorful twist on a beef pot roast. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: rockrecipes.com (Entered by Ariana Giddens)
Serves: 10
Ingredients
1 4 pound
Beef roast (chuck/blade, cross rib, brisket, or sirloin work well)
3 cups
Beef stock
1 cup
Orange juice
1
Onion (finely diced)
3 cloves
Garlic (minced)
1 teaspoon
5 spice powder
1/2 teaspoon
Black pepper
1/2 teaspoon
Salt
3 tablespoons
Fresh grated ginger
1/2 teaspoon
Ground fennel seed
2 tablespoons
Honey
3 tablespoons
Soy sauce
1/2 cup
Hoisin sauce
6
Carrots (cut into sticks or coins)
Oil (for browning)
Step by Step Instructions
- Preheat oven to 350. Season the beef on all sides with salt & pepper, then brown it in a cast-iron pan with a little bit of oil in the pan to prevent sticking. Once browned, transfer the roast to a covered roaster or to a heavy dutch oven.
- Add the beef stock, orange juice, onion, garlic, five spice powder, salt, pepper, ginger and honey to the roasting pan/Dutch oven and stir the ingredients together.
- Cover the roasting pan/Dutch oven and let cook for 3 to 4 hours. In the last hour of cooking, add the carrots to the pan and let them cook with the beef.
- Remove the beef & carrots from the pan, cover it with foil, and place it into a 150 degree oven to keep it warm.
- Pour the liquid from the pan into a saucepan and skim off excess fat. Simmer to reduce the liquid by 1/4th, then add the soy sauce & Hoisin sauce to the saucepan. Simmer for a few minutes, then serve the beef & carrots with the sauce.