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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 4 |
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In 'Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
2 lbs boneless ribs (beef or pork) |
1 (8 ounce) can sliced bamboo shoots, drained |
1 (8 ounce) can sliced water chestnuts, drained |
2 teaspoons ground ginger |
4 garlic cloves, minced |
1/4-1/2 teaspoon crushed red pepper flakes |
2 cups sliced mushrooms |
1/2 cup dry sherry |
3/4 cup beef broth |
6 tablespoons soy sauce |
1/4 cup honey |
1 cinnamon stick |
Directions:
1. Use a 4-quart slow cooker; put the meat into the stoneware, and add the bamboo shoots, water chestnuts, ginger, garlic, red pepper flakes, and mushrooms.
2. Pour in the sherry, broth, soy sauce, and honey.
3. Stir to distribute flavors; throw a cinnamon stick on top.
4. Cover and cook on LOW for 6-8 hours or until meat has reached desired tenderness.
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