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Slow Cooked Beef Pares

Slow Cooked Beef Pares

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 515 minutes

Ingredients: Add ingredients to List

Slow Cooked Beef Pares
3 lb Hannaford Inspirations boneless beef chuck pot roast
1 teaspoon Vegetable oil
1/4 oz bay leaf, 2 leaves
11/2 teaspoon Chinese five spice, powder
1/4 cup red wine vinegar
1/4 cup Soy sauce, low sodium
1 tablespoon Sake/saki wine, Japanese
3 each Fresh garlic cloves, minced
1/4 teaspoon Black pepper, freshly ground
1/2 cup reduced-sodium beef broth
3 tablespoon Light brown sugar packed
1/4 teaspoon Worcestershire sauce
2 tablespoon Cornstarch
1/4 cup Cold water
1 teaspoon Toasted sesame oil
7 oz Hannaford Inspirations Baby Spinach
3 each Medium scallions, trimmed and thinly sliced

directions:

1. Prepare beef. Heat oil in a large heavy pan on medium heat. Add roast and brown on all sides (about 2 to 3 minutes per side).
2. While beef is browning, add bay leaves, five spice powder, red wine vinegar, soy sauce (reserve 1/8 teaspoon for sauce), rice wine, garlic, and pepper to a slow cooker. Mix until well blended. Set roast on top of seasoning and turn it over to coat both sides. Pour beef broth on top of roast. Cover and cook on low for 8 hours.
3. Turn off slow cooker. Carefully remove roast from slow cooker and place onto a platter. Strain cooking juices through a sieve and discard solids. Return roast to slow cooker and cover to keep it warm while you prepare sauce.
5. Transfer cooking juices (there should be about 2 1/2 cups) into a fat separator. Pour out juices, minus fat, into a small saucepan and add brown sugar, soy sauce, and Worcestershire sauce. Over medium high heat, bring to boil. Whisk cornstarch into cold water and slowly pour mixture into saucepan, stirring constantly to avoid lumps. Mixture will thicken quickly as it boils. Turn off heat and stir in sesame oil.
5. Place baby spinach on a serving platter. Remove roast from cooker and place on cutting board. Thinly slice roast against grain and place slices on top spinach. Pour sauce over slices. Garnish with scallions.
Source: Hannaford fresh Magazine, May - June 2007

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Quantity Ingredients  
3 lb Hannaford Inspirations boneless beef chuck po  
1 teaspoon Vegetable oil  
1/4 oz bay leaf, 2 leaves  
11/2 teaspoon Chinese five spice, powder  
1/4 cup red wine vinegar  
1/4 cup Soy sauce, low sodium  
1 tablespoon Sake/saki wine, Japanese  
3 each Fresh garlic cloves, minced  
1/4 teaspoon Black pepper, freshly ground  
1/2 cup reduced-sodium beef broth  
3 tablespoon Light brown sugar packed  
1/4 teaspoon Worcestershire sauce  
2 tablespoon Cornstarch  
1/4 cup Cold water  
1 teaspoon Toasted sesame oil  
7 oz Hannaford Inspirations Baby Spinach  
3 each Medium scallions, trimmed and thinly sliced  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 385 kcal (19%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 15 g (75%)
Cholesterol 101 mg (33%)
Sodium 939 mg (39%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 8 g (32%)
Protein 63 g (105%)
Vitamins
Vitamin A 2892 IU (57%)
Vitamin C 11 mg (18%)
Minerals
Calcium 107 mg (2%)
Iron 18 mg (30%)
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