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Asian Braised Short Ribs (Slow Cooker)
2015-11-06
https://www.metro.ca/userfiles/image/recipes/bouts-de-cotes-asiatiques-10361.jpg
PT30M
PT4H00M
PT4H30M
Heat sesame oil in large non-stick skillet over medium-high heat.Brown short ribs on all sides and place in the slow cooker, top with vegetables.Add all sauce ingredients to the skillet and combine well with pan drippings.Pour desired amount of mixture over beef and vegetables.Cook, covered, on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.Transfer vegetables and short ribs to a plate.Skim any oil from the top of the liquid and discard.Pour liquid into a skillet and bring to a boil.Mix cornstarch and water and add to thicken the sauce.Drizzle short ribs and vegetables with sauce.Garnish with toasted sesame seeds and green onions.Recipe Tips
If you like your vegetables crunchy, add vegetables to slow cooker when you have 30mins to 1 hour cook time remaining
Use up left over sauce in a vegetable stir-fry for a delicious quick dinner.
If you don't own a slow-cooker, cook in a heavy dutch oven pot at 325°F (160 °C) in the oven for about 3 hours or until fork tender
4
Campbell
4
4
5
4
1 Tbsp. (15 mL) sesame oil
2 lb (910 g) beef short ribs
1 large red onion, sliced
1 large carrots, sliced
2 stalks celery, sliced
1 cup (250 mL) shiitake mushrooms, sliced
2 cups (500 mL) baby bok choy
sesame seeds, toasted (optional)
green onions, chopped (optional)
1/4 cup (60 mL) corn starch
1/4 cup (60 mL) water
Asian Braised Short Ribs (Slow Cooker)
4
servings
0:30
Preparation
4:00
COOKING
4:30
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)sesame oil
-
2 lb
(910 g)beef short ribs
-
1
large red onion, sliced
-
1
large carrots, sliced
-
2
stalks celery, sliced
-
1 cup
(250 mL)shiitake mushrooms, sliced
-
2 cups
(500 mL)baby bok choy
-
sesame seeds, toasted (optional)
-
green onions, chopped (optional)
-
2 Tbsp.
(30 mL)rice wine vinegar
-
2 Tbsp.
(30 mL)sodium reduced soy sauce
-
1 tsp.
(5 mL)Worcestershire sauce
-
2 Tbsp.
(30 mL)chili garlic sauce (alt: Sriracha or Sambal)
-
900 mL
Campbell's ready to use 30% less sodium beef broth
-
1
clove garlic, chopped
-
1/2 cup
(125 mL)sodium reduced hoisin sauce
-
1/4 cup
(60 mL)corn starch
-
1/4 cup
(60 mL)water
Preparation
Heat sesame oil in large non-stick skillet over medium-high heat.
Brown short ribs on all sides and place in the slow cooker, top with vegetables.
Add all sauce ingredients to the skillet and combine well with pan drippings.
Pour desired amount of mixture over beef and vegetables.
Cook, covered, on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
Transfer vegetables and short ribs to a plate.
Skim any oil from the top of the liquid and discard.
Pour liquid into a skillet and bring to a boil.
Mix cornstarch and water and add to thicken the sauce.
Drizzle short ribs and vegetables with sauce.
Garnish with toasted sesame seeds and green onions.
Recipe Tips If you like your vegetables crunchy, add vegetables to slow cooker when you have 30mins to 1 hour cook time remaining Use up left over sauce in a vegetable stir-fry for a delicious quick dinner. If you don't own a slow-cooker, cook in a heavy dutch oven pot at 325°F (160 °C) in the oven for about 3 hours or until fork tender
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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