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| Photo: Marcus Nilsson |
from Real Simple
Prep Time: 20 minutes
Other: 7 hours, 10 minutes
Makes 4 servings
• 1/2 c. low-sodium soy sauce
• 1/3 c. brown sugar
• 1/4 c. rice vinegar
• 2 cloves garlic, peeled and smashed
• 1 T. grated fresh ginger
• 1/2 t. crushed red pepper
• 8 beef short ribs (about 4 pounds)
• 1 medium carrots, peeled and halved crosswise
• 1 small green cabbage, quartered
• 2 T. cornstarch
• 1 T. sesame oil
• 4 scallions, thinly sliced
In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
Cook, covered, 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 liquid and discard.
If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 T. 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 and sprinkle with the scallions (if using).
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