Recipe: Asian Pot Roast With Turnips (using brisket or boneless chuck roast)

ASIAN POT ROAST WITH TURNIPS

1 tablespoon peanut or vegetable oil
1 (3 to 4 lb.) beef brisket (or boneless chuck roast)
1/3 cup dark soy sauce (or 1/2 cup light soy sauce)
5 nickel-sized slices of ginger (don't bother to peel)
4 pieces star anise
2 to 3 cups peeled and cubed white turnips (or rutabaga)
1/2 cup trimmed and minced scallions

Pour the oil into a large skillet, turn the heat to high, and heat for a minute. 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, anise and 2 cups of water in a casserole just big enough to hold the meat snugly. Bring this mixture to a boil, then adjust the heat so that it simmers.

When the meat is browned, add it to the simmering liquid and cover the pot. Cook mover medium-low heat, 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, the knife will meet little resistance).

Fish out and discard the star anise and add the turnips, stirring to make sure they are covered with liquid (again, add more water if necessary). Replace the cover and cook until the turnips are very tender, about 30 minutes.

Carve roast and garnish with scallions.

Source: The Minimalist Cooks Dinner by Mark Bittman