Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | To 2 tb olive oil |
3 tablespoons | Finely minced green onions |
\N \N | Sauce: |
1 tablespoon | Olive oil (if needed) |
2 teaspoons | (heaping) fresh ginger |
2 \N | To 3 garlic cloves |
2 \N | Shallots (finely chopped) |
1 cup | To 1 1/2 c beef stock |
1 can | (30 oz) plums (pitted and coarsely chopped) |
2 tablespoons | Apple cider vinegar |
¼ cup | Terriyaki sauce |
½ cup | Plum wine (or rose) |
First Place Winner Pennsylvania Beef Cookoff 1990 Frances Yuhas of Scotrun, Penn. $300, plus an expense-paid trip to the national competition.
One 3-½ to 4 pound chuck eye roast Brown roast in hot oil to sear-in juices. Add onions and lightly brown. Transfer to roasting pan and prepare sauce. Saute ginger, garlic, and shallots in oil, until clear. Slowly add remaining ingredients. Pour over roast and braise in 350 degree oven for 3 to 3½ hours. Serve with brown rice, green peas, mushrooms and parsley sprigs. If desired, flour may be added to final sauce for thickening.