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Season meat with salt and pepper. Pour oil in a large pan and brown roast on all sides. Remove from pan.
Discard fat from pan and leave 1 tablespoon. Add garlic, port wine and wine and boil for 5 minutes. Add stock, Worcestershire Sauce, sugar, ginger, tomato, bay leaf, thyme and oregano. Bring to a boil and add meat, carrots, turnips, mushrooms, salt and pepper. Cook, covered, at low heat for 3 hours.
Cool. Discard fat from surface. If sauce needs thickening, bring to a boil and pour 2 ½ tablespoon cornstarch diluted in ¼ cup water.
Cut roast in slices and serve with white rice, purée or vegetables.
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