Tibetan Pot Roast

Sha Dhok Tsoe (Rang Kho Rang Sim)  

This style of cooking meat is called “Rang Kho Rang Sim” meaning its cooked in its own juices thus retaining all its flavors. Tibetans love eating boiled meat and the word “Rang Kho Rang Sim” is almost uttered as something precious and unfathomable. It’s a recipe treasured by few only because most people fear the meat will burn if not enough water is added to it. The trick is to manage a medium low heat that’ll cook the meat very slowly. Once you get the hang of it, its really easy. I make this with all kinds of meats but my favorite remains beef.

Ingredients

21/2 – 3 lbs Beef    (Top Round or Roast Cut )

2 Stalks Celery (cut into 3 inch pieces)

3 Stalks Scallion (cut into 2 inch pieces)

2” Ginger (crushed to let out juices … I usually smack it with the side of my cleaver!!)

One medium onion – (peeled and cut 4 large chunks)

Spices:

2 Tablespoon Soya Sauce

¼ teaspoon Whole Black Pepper

¼ teaspoon Whole Sichuan Pepper (Emma)

 Procedure : 

Cut your meat into big 4” or 5” chunks and place them in a large pot. Add ¼ cup water and the spices. Throw in the Onion, Celery, Scallion and Ginger.

Cover the pot with the lid and place on the stove at medium heat for 15 minutes. At this point, turn over the meat in the pot and lower the heat just a bit to ensure that all the water doesn’t evaporate too quickly. Now let it cook on medium heat for 40 minutes or until the meat is tender. (You can turn the meat occasionally so that it browns evenly and you can add a little water if you feel the liquid has completely evaporated).

Once your meat is ready, discard the celery and ginger and serve with Amdo Bhaley, Boiled Whole Potatoes, Labu Salad(recipe coming) and hot sauce.

Some other options

* Let cool then slice thinly to make great sandwiches.

* Cut up leftovers into bite size pieces and stirfry with sliced onions, green chilly, scallion and some soy sauce (use a non-stick pan and let the meat brown).