Philadelphia has had its share of outstanding restaurants.  One memorable example was The Frog, a restaurant that had a sister, cafeteria style establishment, called the Commissary.  They had a fabulous and unique beef dish that I prepared for my Best of the West parties to rave reviews.  I'd like to share it with you.

 

3-4 lbs. rump roast or any braising roast of your choice

1 cup soy sauce

¼ cup hoisin sauce

½ cup brown sugar

1 tbsp molasses

¼ cup sherry

2 tbsp. minced fresh ginger

1 tbsp minced garlic

5 star anise "stars"

2 cups water

2 tbsp. canola oil

2 tbsp cornstarch mixed with ¼ cup water

 

The night before you cook the roast, combine soy, hoisin, sugar, molasses, sherry, ginger, garlic, star anise and water.  Pour over the meat in a large bowl and refrigerate overnight.

 

Remove meat from marinade and pat dry, reserving the marinade.  Heat oil in Dutch over (I use Le Cruset) and add meat, fat side down.  Brown on all sides over medium heat, 15-20 minutes.  Move meat to a plate and discard the grease in the pan.  Add 2 tbsp. water to the pan and deglaze, scarping the brown bits off the bottom.  Return meat to pan and add the marinade.  Bring to a boil.  Lower heat, cover and simmer 3-4 hours.

 

Remove meat from pan.  I typically slice it right then and there.  Slice the meat thinly.  Degrease remaining liquid in the pan, whisk in cornstarch with water and bring to a boil.  Cook 2 minutes until thickened.  Add the meat back to the thickened liquid.  Serve over steamed jasmine rice.