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3 1/2 lbs. boneless beef chuck or round bone roast 1 onion, chopped 1/4 cup water 4 dried shiitake mushrooms, stems removed, crumbled & rinsed (or use regular button mushrooms, sliced) 1/4 cup ketchup 1/4 cup dry red wine (or white wine) 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, crushed 2 tablespoons cornstarch 3 tablespoons water |
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In a bowl that will hold the roast, mix together the soy sauce, garlic, ginger, oil, and sherry. Place the roast in the bowl with the marinade and turn it so all parts are coated. Marinate at least 4 hours or overnight.
Place two inches of water in a shallow roasting pan. Place the roast on a rack in the pan. The liquid should not touch the roast. Bake uncovered at 325° until the meat registers rare to medium rare on a meat thermometer. This will take about an hour or an hour and a half. During the roasting, baste with the marinade, letting it drip in the water for flavor fumes. Be sure to maintain the water level, adding more liquid if necessary. It is this combination of marinating and steam roasting that makes the roast so tender and delicious. For the picnic, chill the beef, slice it thinly, and garnish with fresh cilantro. |