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    You are in: Home / Recipes / Eight Flavors Pot Roast Recipe
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    Eight Flavors Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    PSU Lioness's Note:

    This is from the Favorite Brand Names Cookbook. I'm trying to get some of the recipes up here before I have to return the book to the library AGAIN. If anyone tries it, please let me know how you like it! This one sounds realllly savory and I can't wait to try it! Pineapples and cinnamon sticks? Yummy!

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    Units: US | Metric


    1. 1
      Drain pineapple; reserve juice. Trim excess fat from beef.
    2. 2
      Heat large pot until hot. Add oil, swirling to coat the sides. Cook onion and garlic in hot oil, stirring, 1 minutes. Add beef; brown 2 minutes on each side.
    3. 3
      In medium bowl, combine reserved pineapple juice, 1.5 cups water, soy sauce, sherry, sugar, cinnamon, ginger and allspice; pour over beef.
    4. 4
      Bring to a boil; reduce heat and simmer, covered, turning meat occasionally, 1 1/4 hours. Add cabbage; cook 30 minutes longer, adding pineapple last 5 minutes.
    5. 5
      Remove meat, cabbage and pineapple from pot. Slice meat and arrange on a serving platter with cabbage and pineapple.
    6. 6
      Strain remaining broth. Pour 1 cup into saucepan. Dissolve cornstarch in 2 tablespoons water; add to broth. Cook, stirring, until sauce boils and thickens. Pour over beef to serve.

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    Nutritional Facts for Eight Flavors Pot Roast

    Serving Size: 1 (405 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 577.1
    Calories from Fat 162
    Total Fat 18.1 g
    Saturated Fat 6.0 g
    Cholesterol 190.7 mg
    Sodium 1473.3 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 1.2 g
    Sugars 20.5 g
    Protein 65.5 g

    The following items or measurements are not included:

    Chinese cabbage

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