Asian Pot Roast with Turnips
- 1 tablespoon peanut or vegetable oil
- 3- to 4-pound brisket or boneless chuck
- ⅓ cup dark soy sauce, or ½ cup light soy sauce
- 5 nickel-sized slices of ginger (don’t bother to peel)
- 4 pieces star anise
- 2 to 3 cups peeled and cubed white turnips or rutabaga
- ½ cup trimmed and minced scallions
Instructions:
The best part is that flavoring pot roast is no more than a matter of taste; you can hardly go wrong. And when you combine Asian seasonings with this classic European technique, the results are unusually wonderful.
- Pour the oil into a large skillet, turn the heat to high, and heat for a minute. Add the roast (you can cover the pot loosely to reduce spattering) and sear for about 5 minutes on each side, or until nicely browned. While the meat is browning, combine the soy sauce, ginger, anise, and 2 cups of water in a casserole just big enough to hold the meat snugly. Bring this mixture to a boil, then adjust the heat so that it simmers.
- When the meat is browned, add it to the simmering liquid and cover the pot. Cook over medium-low heat, turning the meat once or twice an hour and adding more water if necessary, for about 3 hours, or until the meat is just about tender (poke it with a thin-bladed knife; when the meat is done, the knife will meet little resistance). Fish out and discard the star anise and add the turnips, stirring to make sure it is coated with liquid (again, add more water if necessary). Replace the cover and cook until the turnips are very tender, about 30 minutes.
- Remove the meat and carve it, then return it to the pot (or place it on a platter with the sauce and the turnips). Garnish with the scallions and serve.