1/2 c. dry red wine
1/4 c. packed brown sugar
3 tbsp. water
3 tbsp. vinegar
3 tbsp. catsup
1 tbsp. cooking oil
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. curry powder
1/4 tsp. ground ginger
1/4 tsp. pepper
For marinade, combine all marinade ingredients. Place meat in plastic bag, set in shallow pan. Pour marinade into bag; close bag. Marinate meat in refrigerator for 6 to 8 hours or overnight, turning bag several time. Drain, meat, reserving 1 cup marinade. Set aside. Pat meat dry with paper toweling. Place meat on rack in shallow roasting pan and roast in 325 degree oven about 2 hours.
Meanwhile, in small saucepan, combine 1/4 cup cold water and cornstarch, add reserved marinade. Cook and stir until mixture is thickened and bubbly. Cook 1 to 2 minutes more. Brush roast with marinade mixture. Continue roasting about 1 hour or until meat is tender. Brush roast frequently with marinade and spoon remaining marinade over meat before serving. Serves 20.
