Eight Flavors Pot Roast

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (20 ounce) can pineapple chunks in juice
• 2 1/2 lbs boneless beef chuck
• 1 tablespoon vegetable oil
• 1 small yellow onion, chopped
• 2 garlic cloves, pressed
• 1 1/2 cups water
• 1/2 cup soy sauce
• 1/4 cup dry sherry
• 2 1/2 tablespoons brown sugar
• 2 cinnamon sticks
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon allspice
• 1 head chinese cabbage or 2 lbs green cabbage, cut into quarters
• 4 teaspoons cornstarch
• 2 tablespoons water

Recipe

• 1 drain pineapple; reserve juice. trim excess fat from beef.
• 2 heat large pot until hot. add oil, swirling to coat the sides. cook onion and garlic in hot oil, stirring, 1 minutes. add beef; brown 2 minutes on each side.
• 3 in medium bowl, combine reserved pineapple juice, 1.5 cups water, soy sauce, sherry, sugar, cinnamon, ginger and allspice; pour over beef.
• 4 bring to a boil; reduce heat and simmer, covered, turning meat occasionally, 1 1/4 hours. add cabbage; cook 30 minutes longer, adding pineapple last 5 minutes.
• 5 remove meat, cabbage and pineapple from pot. slice meat and arrange on a serving platter with cabbage and pineapple.
• 6 strain remaining broth. pour 1 cup into saucepan. dissolve cornstarch in 2 tablespoons water; add to broth. cook, stirring, until sauce boils and thickens. pour over beef to serve.