Eight Flavors Pot Roast

2½ lbs. boneless beef chunk
1 tbsp. oil
1 small yellow onion, chopped
2 garlics, minced
1½ cups water
½ cup soy sauce
¼ cup dry sherry
2½ tsp. brown sugar
2 cinnamon sticks
1 tbsp. minced ginger
1 tsp. allspice
1 head cabbage, cut into quarters
4 tsp. cornstarch
2 tbsp. water

Trim excess fat from beef. Heat large skillet until hot. Add oil, swirling to
coat sides. Cook onion and garlic in hot oil, stirring, 1 minute. Add
beef; brown 2 minutes on each side.

In medium bowl, 1½ cups water, soy sauce, sherry, sugar, cinnamon, ginger and
allspice; pour over beef. Bring to boil; reduce heat and simmer
covered, turning meat occasionally, 1¼ hours. Add cabbage; cook 30 minutes longer.

Remove meat and cabbage from pot. Slice meat and arrange on serving platter
with cabbage. Strain remaining broth. Pour 1 cup into saucepan. Dissolve
cornstarch in 2 tbsp. water; add to broth. Cook, stirring, until
sauce boils and thickens. Pour over beef to serve.

Makes 6 servings