Before I go on, a little about the book itself. Robin is the father of Quentin Pereira, whose restaurant "Quentin's" is one of the few truly authentic Eurasian restaurants in Singapore. Quentin's used to be on East Coast Road (see my earlier post) but has since moved to the Eurasian Association Clubhouse in Ceylon Road. The menu is based on the recipes in this book (including this Pot Roast recipe - after eating it, had to make it!).
There's one thing about this dish though. It is indeed heavy on onions - which means, that much time and tears are spent peeling the shallots. Still, no pain, no gain. My mother makes it with fewer onions, but adds a mirepoix of celery, onions and carrots instead. I prefer the oniony version (because of the wonderful aroma mentioned earlier). But we both add cinnamon, cloves and star anise, which was not in the original recipe. Anyway, here it is - my slightly modified version of Robin's Pot Roast recipe:
|Pot Roast, covered with onions|
1.5-2kg beef (I use shin)
1 medium onino, sliced
5-6 carrots, chunked
4-5 medium potatoes, quartered
2packets fresh button mushrooms
2 beef stock cubes (I've used 1 beef and 1 mushroom instead)
2 tbsp ground pepper corns
1 litre water
1 stick cinnamon
2 star anise
20 shallots (or 5 medium-sized onions)
6 tbspdark soy sauce
2 tbsp pepper
2 tbsp sugar
1. Marinate the chunk of beef in 10 tablespoons of the blended mixture, for about an hour.
2. Fry the marinated beef in a pot, to brown. Remove from heat and set aside.
3. Fry the onions till soft. Add the rest of the blended mixture (including any remaining marinade) till fragrant. Add the water (should not be too much, just enough to generate steam to cook the beef), beef stock and peppercorns. Heat till it reaches a boil.
4. Add the beef, and cook for 1.5 hours, till soft. (Alternatively, pressure cook for half an hour). Add the carrots, potatoes, and mushrooms. Cook till the carrots/potatoes are soft.
5. When the beef has cooled, remove and slice thinly. Place in serving dish,and add the vegetables and gravy. Can serve with some nice French baguettes, but my preference is to eat with sambal belacan and rice.