Asian orange-ginger beef

ingredients

1 12 oz can of frozen orange juice, thawed, divided use.
1 6 oz can tomato paste
1/4 cup hot Chinese mustard
2 Tbsp Asian chili sauce
1/4 cup packed brown sugar
1 Tbsp Five Spice powder
Veg oil, salt and pepper
1 large onion, roughly chopped
1 3" piece ginger, peeled and chopped
2 cloves garlic, chopped
1 piece beef, I used 3 lbs eye of the round. I think flank steak would work. They suggest brisket. Any pot roast cut.
1 large onion, roughly chopped
4 leeks, white part only, cut into pieces
4 parsnips, peeled and cut into pieces
4 carrots, peeled and cut into pieces
4 cups chicken broth
Chopped scallions for garnish.

1
Make a paste of the first 6 ingredients using only 1/4 cup of the o.j.
2
Season meat with salt and pepper and rub all over with the spice paste. You will not use it all. Place in refrig and chill several hours or overnight. Save rest of paste.
3
In a large skillet, heat veg oil and saute onions, ginger and garlic until translucent. Carefully place meat on top of onion mix and brown on each side, about 4 minutes each.
4
Preheat oven to 350. Place meat in a dutch oven and pour onion mix, rest of the oj and rest of the spice mix over the meat. Add the chicken broth. Bake, covered 30 minutes. Add all the rest of the veggies and bake another hour or so, depending on thickness of meat. Remove meat to a cutting board and slice. Serve with veggies and sauce.

Source: Joelle