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Serving Size : 6
Ingredients:
5 lb Rolled roast of beef
1 t Salt
Pepper -- to taste
6 sm White onions -- peeled
6 md Carrots -- peel/slice lengthwise
6 sm New potatoes -- unpeeled
6 lg Mushrooms -- sliced
3 tb Parsley, fresh -- chopped
2 Bay leaves -- whole
1 t Arrowroot -- approximately
Directions:
Presoak your largest
clay pot, top and bottom,
in water fifteen minutes.
Trim fat from beef and rub with salt and
pepper. Place beef in pot and insert meat
thermometer. Add to pot all above ingredients,
plus 1 teaspoon salt and dash of pepper.
Place covered pot in cold oven. Set
temperature to 480 degrees. For rare beef,
check meat thermometer after 40 minutes. For
medium beef, check after 1 hour. For well-done
beef--if you really want it that way--check
after 90 minutes.
Remove pot from oven when meat thermometer is
almost up to temperature. (Don't wait until
it's right on the nose or it will be
overdone.) Pour liquid into
saucepan, bring to boil and thicken with about
1/2 teaspoon arrowroot.
Comments:
Roast beef steamed in the clay pot is a
different experience. The meat has a
delightful texture you can't find in beef
cooked any other way. But one wordof caution: it's going to take much less time
to cook than you think. Rely strictly on your
meat thermometer. The size of both the pot and
roast will
make a difference. If you like your beef rare,
check the thermometer after 40 minutes. You
can omit the vegetables if you don't want a
complete dinner.
Buy Clay Pot:
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
