So Surprise Dinner #1: Crockpot Chinese Looed Beef. Looed is pronounced "lewd", much to my husband's giggly delight. Looing is, according to the Frugal Gourmet, a Chinese method of cooking wherein meat is slowly simmered in a flavorful cooking liquid which can be reused for subsequent looing sessions. Sounds like a perfect recipe for the crockpot to me.
Star anise is a vital ingredient in this sauce. It is really an unmatched flavoring agent in Chinese cooking. It isn't quite the same as aniseed or fennel seed, though they are similar in flavor. If you can't find whole star anise, use 1 tsp of ground anise or 1 tsp of five spice powder.
Looing sauce, ready to reuse, labelled with reuse instructions on the lid |
I've adapted the Frug's recipe to take into account how little liquid is needed in crockpot cooking and to ensure that the sauce can be stored in a quart ziptop bag in the freezer or in a quart jar in the fridge, if you choose to reuse the looing sauce. I strained my post-roast looing sauce into a gravy separator to avoid the fat. I poured most of the sauce into a quart-size canning jar, and served what was left as jus for dipping. (Here are some ways I've reused the looing sauce: brats)
Crockpot Chuck Roast in Looing Sauce
Makes 6-8 servings
2-3 lb. chuck roast, fat trimmed
Looing Sauce:
2 cups water
1/2 cup soy sauce
1/2 cup tamari
1/2 cup dry sherry
2 star anise
4 slices ginger
2 tbsp sugar
Mix together ingredients for looing sauce. This sauce can be made ahead and frozen or fridged.
To cook, brown the beef roast in canola oil, a few minutes on each side over medium-high heat. Put the roast in a crockpot and pour the sauce over it. Cook on low for 8-10 hours. To serve, remove the roast to a plate to slice. Serve with a little of the sauce for dipping and a drizzle of sesame oil.
To save the sauce to reuse, strain any meat bits out of the sauce but keep the ginger and star anise. Put in a ziptop bag or quart jar and freeze or fridge. Bring to a boil before using in the next cooking session.
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