---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RED-COOKED POT ROAST (SHANGHAI POT ROAST)
  Categories: Chinese, Beef, Pork, Lamb
       Yield: 12 servings
  
       4 lb Chuck roast, boneless,
            -not too lean
       1 tb Sherry
     1/2 c  Regular soy sauce
       1 c  Water
       2 sl Ginger
       2 cl Garlic, optional
       1 oz Sugar
       2    Star anise stars
            -(optional for pork)
  
   Either brown the roast in a little fat or dunk it in
   boiling water for a minute or so [this step is
   optional]. Put it into a heavy kettle into which it
   fits fairly snugly. Add all the rest of the
   ingredients (ginger slices, star anise, and garlic
   should be at the bottom of the pot). Bring to a boil,
   then reduce heat and simmer covered, turning and
   basting occasionally, for 3 hours or until tender.
   Serve sliced, hot or cold. If cold, you may want to
   weight it down with a brick covered in foil or some
   similarly heavy item while chilling it in the fridge.
   
   You may cook lamb or pork this way, but cut the
   cooking time to 2 - 2 1/2 hr. For lamb add a cinnamon
   stick instead of the star anise; for pork double the
   soy sauce and sherry, either halve or omit the stare
   anise, and use up to 4 oz of sugar to taste.
   
   Adapted from Joyce Chen From: Michael Loo
  
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