Pot Roast Braised In Ginger Plum Sauce Recipes

BRAISED SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
• Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
• Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

PORK ROAST WITH PLUM SAUCE

Steps:

• Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. , In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing. , Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.

GINGER-PLUM DIPPING SAUCE

Steps:

• In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes.
• In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt.
• Whisk in the peanut oil and sesame oil and then the mustard paste.

CHICKEN DRUMETTES IN GINGER-PLUM SAUCE

Steps:

• Heat olive oil in a large frying pan on medium-high heat.
• Add chicken drumettes and cook for about 15 minutes until lightly browned all over and cooked through.
• Drain excess oil and discard.
• Leave chicken in frying pan.
• Add chopped garlic, grated ginger, chopped shallots, plum sauce and soy sauce and cook for 3 to 4 minutes, stirring frequently.
• In a small bowl, mix together tapioca starch and water until smooth.
• Add mixture to pan in small amounts and continue cooking until sauce thickens slightly, about 2 minutes, stirring constantly.
• Serve hot.
• This is also very good re-heated.
• Chicken thighs are excellent in this recipe.

PORTUGUESE POT ROAST IN WINE & GARLIC

Steps:

• In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
• Stir in herbs. Set aside.
• Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
• Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
• Remove chourice, cover with foil and keep warm.
• Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
• Final Comments.
• NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.

PLUM POT ROAST

Steps:

• Brown roast in the oil.
• Combine soup mix, sauce, seasonings, sugar & beer, blending to mix.
• Pour over the roast; cover tightly & cook in a slow oven (160.C)for 2 1/2-2 3/4 hours, turning occasionally, until tender.
• Remove meat from pan and thicken pan juices on the stove. (you may need to add some cornflour to thicken the sauce to your liking).
• Serve sliced meat with sauce.