2

kg

boneless beef roast

1½

Tbs

lard

1

pinch

salt; or to taste

1

pinch

black pepper; or to taste

½

cup

onion; chopped

½

cup

green capsicum; diced

¼

cup

soy sauce

¼

cup

dry sherry

1

tsp

ginger; freshly grated

½

cup

water

115

g

sliced mushrooms; drained saving liquid

1½

Tbs

cornflour

2

cups

hot cooked rice

1

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

2

Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well.

3

Return meat to pan. Cover and simmer for 3 ½ to 4 hours, or until done. (Or cook in a 160°C oven for same amount of time.)

4

Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.

5

For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1½ cups of liquid. Return to pan.

6

In same cup, measure ½ cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.

7

Slice meat; serve with sauce over hot rice.