Tuesday, December 11, 2012


~ Real Simple

8 (about 4 lb.) beef short ribs or 4 (about 3 lb.) flank ribs
4 medium carrots, peeled and halved crosswise
1 small green cabbage, quartered
1/2 c. soy sauce
1/3 c. brown sugar
1/4 c. rice vinegar
2 cloves garlic, minced
1 T. fresh ginger, grated
1/2 t. red pepper flakes
2 T. cornstarch
1 T. sesame oil
4 green onions, sliced

Place ribs in the bottom of crockpot, lay the carrots on top, then place cabbage quarters over carrots.  Combine soy sauce, sugar, vinegar, garlic, ginger, and red pepper in a separate bowl, then pour over meat and vegetables.  Cover and cook on high for 5-6 hours or on low for 7-8 hours, until the meat is tender and easily pulls away from the bone.

Transfer the cabbage, short ribs, and carrots to plates.  With a large spoon or ladle, skim the fat from the cooking liquied and discard. 

If the crockpot is on the low setting, then turn it to high.

In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth.  Whisk into the cooking liquid and cook until thickened, 2-3 minutes.  Stir in the sesame oil.  Spoon the sauce over the short ribs and vegetables, the sprinkle with green onions.

Notes: We like to eat this over rice.

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