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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Large onions, cut in half, sliced along grain |
| 1 Dose | (16 oz.) peeled tomatoes, including liquid |
| 4 | Carrots, peeled and cut into 1" diagonal chunks |
| 4 | Ribs celery, cut into diagonal slices |
| 4 x ca. 450 g | Chuck roast, trimmed of excess fat |
| 1/2 Tasse | soy sauce |
| 1 Tasse | sherry |
| 1 Teelöffel | sugar |
| 4 | Cloves garlic, peeled and flattened |
| 3 | star anise whole |
| 1/2 Teelöffel | white pepper |
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Place vegetables in bottom of slow-cooker. Add meat.
Mix soy sauce, sherry, sugar, garlic, star anise and pepper. Pour over meat and vegetables.
Cover and cook at low for 10 to 12 hours or at high for 5 to 6 hours, until fork tender.
I don't use my crockpot very often, but this recipe from today's Lakeland Ledger looks so good I'm gonna have to dig the durned thing out and try it. If I don't tell my dad it has sherry in it, I'll bet he won't know the difference! <g>
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