Asian-Style Pot Roast
This is cooked in the traditional pot roast manner, but the flavors are Asian. I think you will find the dish very aromatic with only a hint of heat. If you don’t want to bother with the fancy cut-out vegetables, feel free to throw some diced veggies into the pot.
Tie the crushed ginger, garlic, scallions, star anise, cloves, cinnamon stick, fennel seeds, coriander seeds, allspice berries, and peppercorns in a cheesecloth bag. Set aside.
Heat the peanut oil in a Dutch oven over medium heat until smoking. Season the beef with salt and pepper and place it in the Dutch oven. Sear it, turning frequently, for about 12 minutes, or until all sides have browned. Carefully lift the meat from the pot and drain off any excess oil.
Return the pan to medium-high heat, add the rice wine, and stir to deglaze. Add the stock and soy sauce along with the reserved spice bag and bring the mixture to a boil. Return the meat to the pot along with the daikon, carrots, turnip and, if you are using them, the potatoes. Bring to a simmer. Simmer for about 90 minutes, or until the meat is very tender when pierced with the point of a small sharp knife. Remove the meat and vegetables from the pot and place them on a platter. Tent lightly with aluminum foil to keep warm.
Raise the heat to high and bring the cooking liquid to a boil. Boil it for about 10 minutes, or until it is slightly glazed in appearance. Remove the spice bag from the gravy and pour the gravy into a gravy boat or other serving bowl.
Serve the meat and vegetables, family style, with the gravy passed on the side.