Happy new years! Here we go as the great wheel of time turns yet again. A reader recently pointed out that this post got lost in the mail, so it seemed like a perfect time to post it as the Chinese new year is much like ours except it is celebrated every year on the second new moon after winter solstice, which puts it somewhere around the end of January to the middle of February. According to Chinese legend, the ancient people of china were once terrorized by a horrible man-eating beast called “Nian”, which came out of the ocean once a year on the new year, to have dinner……on them.
One year, an old man (who turned out to be a God taking pity on them) scared the tarnations out of Nian with loud firecrackers and racket and he ran away, back to the ocean, without having a bite of anyone. Consequently, every year on the New Year, it is of vital importance to make lots of noise and light off fireworks to keep the beast at bay, or should we say “at ocean”. So now you know why it is such a noisy event!
This is an example of how everything has a significant reason or symbolism to the Chinese. I mean, think about it, they have been a civilization for over 5,000 years! That’s a long time to create myths and symbolism for everything. The food of their New Year’s is no different; it is carefully chosen and presented to bring good luck and fortune in the new year. Each food is like a new year’s resolution wrapped up in a nummy packet. Brilliant.
Today I decided to focus on that cheerful tangerine dancing the happy dance in our produce department right now. These with oranges are on every Chinese New Year’s table. Their vibrant orange color is a happy color and they represent good luck and abundance. I can’t get enough of these little sweet nuggets and they loaded with good nutrition. This pot roast recipe has an Asian influence in its flavors and the use of tangerine in it makes a delightful element to the sauce. Serve with cauliflower rice, salad and fresh tangerine slices to ensure good luck and abundance on your table for the next year. Happy new years! May yours be filled with health and happiness.
- 1 3-4 pound boneless beef or venison chuck roast
- 1 tablespoon of garlic powder
- 1 tablespoon of ground cracked pepper
- 1 teaspoon of dry mustard powder
- 2 tablespoons of coconut oil
- Roasting broth
- 3 cups of water or bone broth
- ½ cup of coconut aminos
- The juice and zest of two tangerines
- ¼ cup of honey
- 1 tablespoon of fresh ground ginger
- 3-4 garlic cloves, pressed
- 1 teaspoon of sriracha, hot sauce
- 1 large onion, cut up into mediumish pieces
- 2 tablespoons of arrowroot powder
- ¼ cup of cold water
- Get ready to bake a pan of good luck by preheating the oven to 325 degrees. Wash and pat dry the roast. Mix together the spices in the pre-roast mix and then rub all over the beast till completely covered. Let rest for a few minutes as you heat up the oil in a large dutch oven over medium-high heat. (You might clang together some pots and pans while you are at it to keep the Nian away) When the oil is hot but not smoking, add the roast to the pan and brown on all sides, about 5 minutes on each side.
- While this racket is going on, mix together the roasting broth. When the roast is done browning, pour the broth over the roast, cover, and tuck in the oven to bake for 3-4 hours (depending on the roast size) till the roast is tender and the house is fragrant with good luck. Take it out of the oven and sit the pan on a burner. Carefully remove the roast from the pot and place on a serving platter. Tent it with foil to keep it warm then bring the pan juices up to a boil over medium high heat.
- Whisk the arrowroot powder into the ¼ cup of cold water. When the pan juices they are gently boiling, whisk the liquefied cornstarch or arrowroot powder into the broth and stir like crazy till it thickens, about one minute. Remove from the stove, slice the roast and serve with the gravy. Add some fresh tangerine slices for more abundance, cause one can never have enough of that!