Asian Pot Roast with Turnips by Mark Bittman

Asian Pot Roast with Turnips
by Mark Bittman

View a print ready page. Makes 4 servings Time: 3 to 4 hours, largely unattended Ingredients: 1 Tbs   peanut or vegetable oil 3- to 4-lb   brisket or boneless chuck 1/3 cup   dark soy (or 1/2 cup light soy) 5   nickel-sized slices of ginger (don't bother to peel) 4 pc   star anise 2 to 3 cup   peeled and cubed rutabaga or white turnip 1/2 c   trimmed and minced scallion   Preparation: 1.  Put the oil in a large skillet and turn the heat to high. A minute later, add the roast (you can cover the pot loosely to reduce spattering) and sear for about five minutes on each side, or until nicely browned. 2.  While the meat is browning, combine the soy sauce, ginger, anise, and 2 cups of water in a casserole big enough to fit the meat snugly. Bring this mixture to a boil, then adjust the heat so that it simmers. 3.  When the meat is browned, add it to the simmering liquid and cover the pot. Cook, 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 it will meet little resistance). 4. Fish out the star anise and add the rutabaga, stirring to make sure it is coated with liquid (again, add more water if necessary). Re-cover and cook until the rutabaga is very tender, about 30 minutes. 5. Remove the meat and carve it, then return it to the pot (or place it on a platter with the sauce and the rutabaga). Garnish with the scallion and serve.

Zabar's Recommends: KAI Shun Hinoki Cutting Board     Lodge 13-1/4" Skillet     Le Creuset 4-1/2 Qt Round French Oven     Zabar's 8" Chef's Knife with Granton     Danesco Stainless Steel Measuring Spoons     Zabar's Spices-Star Anise