Five Spice Braised Buffalo

• 1 Chuck Roast of Buffalo (approx. 5 lb.)
• 2 cloves Garlic, crushed
• 4 slices Ginger Root
• 1 cup Scallions, sliced (white and green parts)
• 2 tbsp. Bean Sauce
• 1/4 cup Dark Soy Sauce
• 1 tsp. Five-spice Powder
• 1 cup Sherry
• 1 cup Chicken Bouillon Stock (1 bouillon cube)
• 4 tbsp. Peanut Oil.

Mix the bean sauce, soy sauce, five-spice powder, sherry, and stock. In a large Dutch oven or wok, heat 4 tbsp. oil until very hot and brown roast well on all sides. Should take about 5 minutes.

Remove meat to plate and pour off the oil, leaving one tbsp. Turn heat to medium-low. In the remaining oil, stir-fry the garlic, ginger, and scallions for 1 minute. Place the roast on top of the garlic, ginger, and scallions. Pour the combined bean sauce, soy sauce, five-spice powder, sherry, and stock over the roast, and bring to a boil. Cover and turn the heat to low. Simmer for about 3 hours or until tender.

While the roast is simmering, set the timer every 30 minutes to baste, and check to be sure that there is enough liquid, and that the roast is not sticking to the bottom of the pot. When the roast is tender, remove the liquid and de-fat. Pour liquid back into the cooking vessel and boil down the juices over medium-high heat until it forms a thick syrupy glaze. Remove the brisket from the pot and place on a serving platter. Pour the thickened juices over the meat and serve. Serve with rice and vegetable.

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