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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 4 |
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Great recipe Ingredients:
1/2 cup low sodium soy sauce |
1/3 cup brown sugar |
1/4 cup rice vinegar |
2 garlic cloves, peeled and smashed |
1 tablespoon grated fresh ginger |
1/2 teaspoon crushed red pepper flakes |
8 beef short ribs (about 4 pounds) |
4 medium carrots, peeled and halved crosswise |
1 small green cabbage, quartered (about 1 pound) |
2 tablespoons cornstarch |
1 tablespoon sesame oil |
4 scallions, thinly sliced (optional) |
Directions:
1. In a 4- to 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.
2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours?see note below), until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
4. If the slow cooker is on the low setting, 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 to 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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