Here’s as good an excuse for a dinner party as any: Saturday is Prince Kuhio Day in Hawaii, celebrating the birthday of Prince Jonah Kuhio Kalaniana’ole, the first native Hawaiian to serve as a territorial delegate to Washington, from 1903 until 1922. Celebrate with a Hawaiian Pot Roast! Recipe by Helen Dollaghan, from the Sept. 17, 1978, edition of The Denver Post.
Hawaiian Pot Roast
Serves 8 with leftovers.
Ingredients
1 rump roast, 4 1/2-5 pounds
1/4 cup water
3 tablespoons soy sauce
1/4 teaspoon ginger
1/4 teaspoon pepper
1 medium onion, sliced
1 can (13 ounces) pineapple chunks in unsweetened juice
1/2 cup sliced celery
1 can (4 ounces) mushroom stems and pieces
2 tablespoons cornstarch
Directions
Brown meat on all sides in Dutch oven in small amount of cooking oil. Drain off grease. Combine water, soy sauce, ginger and pepper. Pour mixture around meat. Add onion slices. Braise, very tightly covered over low heat, about two hours. More cooking liquid should develop as juices are released from meat. However, if it becomes too dry, add a small amount of water. Turn meat once during cooking period. Drain pineapple and reserve juice. Add pineapple juice and celery to meat. Braise, tightly covered, about one hour longer or until meat is done. Remove meat to warm platter. Drain mushrooms and reserve liquid. Blend mushroom liquid with cornstarch. Stir cornstarch mixture into pan drippings. Cook over moderate heat, stirring, until thickened. Add pineapple chunks and mushrooms. Heat to serving temperature. Serve slices of the meat with sauce to be spooned over them.
