ASIAN POT ROAST WITH TURNIPS
Steps:
- Heat the oil in a large skillet over high heat, add the roast (you can cover the pot loosely to reduce spattering), and sear for about 5 minutes on each side, or until nicely browned. While the meat is browning, combine the soy sauce, ginger, star anise, and 2 cups of water in a casserole big enough to hold the meat snugly. Bring this mixture to a boil, then adjust the heat so it simmers.
- 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). 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.
- Remove the meat and carve it, then return it to the pot (or put it on a platter with the sauce and the rutabaga). Garnish with the scallion and serve.
- Variation
- European Pot Roast with Carrots: Use olive oil for searing. Replace the soy-water mixture, ginger, and star anise with a mixture of 2 cups red wine, 20 peeled pearl onions (the frozen ones aren't bad), 5 peeled and lightly smashed garlic cloves, and 1 cup trimmed, chopped mushrooms. Add more wine (or water) if necessary to the simmering meat as it cooks. Substitute carrots for the rutabaga in step 2 and garnish with chopped fresh parsley in place of scallion.
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