Meals Matter

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Contributed By: ljville
Chefsell

Ingredients

1 1/2 cups Beef broth (you can use chicken too)or more if needed

1/2 cup Scotch or Dry Sherry

1/2 cup Fish sauce (optional)

1 cup Soy sauce

1/2 cup Oyster sauce

1/4 cup Hoisin sauce

2 tbsp. Sugar

6 to 8 cloves Garlic

5 slices Ginger, fresh, peeled, about 1 in. diameter

1 Star anise or 1/2 tsp. fennel

1 Long piece each tangerine peel, lemon peel and lime peel, each about 4 in. (white part removed)

Toasted sesame oil for brushing

1 2 1/2 to 3 lb. Trimmed roast

Preparation

Combine all ingredients in a large pot (that will hold the beef) and cover, and bring to a boil. The liquid should come halfway up the side.

If not add more stock or water. Lower the heat and cook at a simmer for 2 to 2 1/2 hours, turning a few times during cooking.

Turn off the heat and let the roast sit in the sauce on the covered pot for 2 to 3 hours to come to room temperature.

Slice and brush with sesame oil and sauce.

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