(Sweet & spicy barbeque roast beef)
Adapted from Eat, Shrink & Be Merry by Janet & Greta Podleski.
This is one of my husband's favourite dishes.
¾ natural Rootbeer (such as BlueSky with raw sugar cane)
1/3 cup barbeque sauce (such as OrganicVille with agave nectar)
2 tbsp. tomato paste or sauce if you have it
1 tbsp freshly squeezed lemon juice
1 tsp. dried ginger
2 tsp soy sauce
1 tsp minced garlic
½ tsp each cumin and chili powder
1 sirloin tip roast (other roasts work also)
Make a sauce with the above ingredients by bringing them to a boil over medium-high heat. Reduce heat to medium and let boil gently for 2 minutes. Place roast in the slow cooker and season with sea salt and freshly ground pepper.
1 medium onion, cut into wedges
Place onion wedges around the roast. Pour sauce over roast. Cook on high for about 7 hours (test for doneness by seeing if the meat is stringy and just falls off the bone).
2 tbsp. each cornstarch and water
Remove roast and onions from slow cooker (a slotted spoon will scoop out the onions). Pour sauce from slow cooker into a sauce pan and skim off fat if possible. In a small bowl or cup, mix cornstarch and water until smooth. Add to sauce and bring to a boil over high heat, whisking constantly, until sauce has thickened slightly (about 3-5 minutes). Cut up the meat and pour the sauce over it.
Serve on toasted Ezekiel bread or with potatoes.
1/3 cup barbeque sauce (such as OrganicVille with agave nectar)
2 tbsp. tomato paste or sauce if you have it
1 tbsp freshly squeezed lemon juice
1 tsp. dried ginger
2 tsp soy sauce
1 tsp minced garlic
½ tsp each cumin and chili powder
1 sirloin tip roast (other roasts work also)
Make a sauce with the above ingredients by bringing them to a boil over medium-high heat. Reduce heat to medium and let boil gently for 2 minutes. Place roast in the slow cooker and season with sea salt and freshly ground pepper.
1 medium onion, cut into wedges
Place onion wedges around the roast. Pour sauce over roast. Cook on high for about 7 hours (test for doneness by seeing if the meat is stringy and just falls off the bone).
2 tbsp. each cornstarch and water
Remove roast and onions from slow cooker (a slotted spoon will scoop out the onions). Pour sauce from slow cooker into a sauce pan and skim off fat if possible. In a small bowl or cup, mix cornstarch and water until smooth. Add to sauce and bring to a boil over high heat, whisking constantly, until sauce has thickened slightly (about 3-5 minutes). Cut up the meat and pour the sauce over it.
Serve on toasted Ezekiel bread or with potatoes.
No comments:
Post a Comment