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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 4 |
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This is a flavorful dish made with meaty short ribs, cabbage, carrots and scallions. It makes a complete meal that is robust and rich.Marie Rizzio, Interlochen, Michigan Ingredients:
4 pounds bone-in beef short ribs |
2 medium parsnips, peeled and halved widthwise |
2 large carrots, halved widthwise |
1/2 cup reduced-sodium soy sauce |
1/3 cup packed brown sugar |
1/4 cup rice vinegar |
1 tablespoon minced fresh gingerroot |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1 small head cabbage, quartered |
2 tablespoons cornstarch |
2 tablespoons cold water |
2 teaspoons sesame oil |
4 green onions, thinly sliced |
hot cooked couscous, optional |
Directions:
1. Place the ribs, parsnips and carrots in a 5- or 6-qt. slow cooker. In a small bowl, combine the soy sauce, brown sugar, vinegar, ginger, garlic and pepper flakes; pour over ribs. Top with cabbage. Cover and cook on low for 7-8 hours or until meat is tender.
2. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Stir in sesame oil. Serve with meat and vegetables. Sprinkle with green onions. Serve with couscous if desired. Yield: 4 servings.
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