Polynesian Pot Roast Recipe
Ingredients
| 1 3-pound beef pot roast | ||
| Cooking oil | 2 Tablespoon | |
| Salt | To Taste | |
| Flaked coconut | 1/4 Cup (16 tbs) | |
| 1/4 cup pineapple-apricot preserves | ||
| Water | 1/4 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Pepper | 1 Dash | |
| Cornstarch | 4 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Pineapple rings | ||
| Watercress or parsley | ||
| Hot cooked rice | ||
Directions
In 12-inch skillet brown the pot roast slowly in hot oil. (Electric skillet 350°.)
Sprinkle meat with a little salt.
Combine flaked coconut, pineapple-apricot preserves, the 1/4 cup water, vinegar, soy sauce, ginger, lemon peel, and pepper.
Pour mixture over meat.
Cover skillet tightly; reduce heat (220°).
Simmer till meat is tender, 2 to 21/4 hours.
Add water during cooking, if necessary.
Remove meat to heated platter; keep warm.
Skim fat from pan juices.
Measure pan juices; add water to make 1 cup.
Return pan juices to skillet.
Blend together cornstarch and the 2 tablespoons cold water; add to pan juices.
Cook and stir over low heat till thickened and bubbly.
Spoon some sauce over meat; pass the remainder with roast.
Garnish meat with pineapple rings and watercress or parsley.
Serve with hot cooked rice.
Sprinkle meat with a little salt.
Combine flaked coconut, pineapple-apricot preserves, the 1/4 cup water, vinegar, soy sauce, ginger, lemon peel, and pepper.
Pour mixture over meat.
Cover skillet tightly; reduce heat (220°).
Simmer till meat is tender, 2 to 21/4 hours.
Add water during cooking, if necessary.
Remove meat to heated platter; keep warm.
Skim fat from pan juices.
Measure pan juices; add water to make 1 cup.
Return pan juices to skillet.
Blend together cornstarch and the 2 tablespoons cold water; add to pan juices.
Cook and stir over low heat till thickened and bubbly.
Spoon some sauce over meat; pass the remainder with roast.
Garnish meat with pineapple rings and watercress or parsley.
Serve with hot cooked rice.
Chef
