So who doesn't love their slow cooker? If you have kids, or if you are a human being in 2012 you need a slow cooker. Seriously it makes dinner possible some nights. Between it,and my bread maker with a delay start function, I can come home to dinner, instead of cooking for two hours at the end of a 11 hour day. SAVED! So ya we do Pot Roast, and Chili of course, but have you ever done short ribs? OMG! SOOOOOoooo good! Ike asked me to start them, and told me what he does, then... muhahahahahaha... I modified....His involve soy sauce, and Worcestershire, and onions, and they are super awesome, but mine... oh ya!
~Beef Short Ribs~
-short ribs ( I made 5 large ribs for three people and a baby-what she likes beef)
-3/4C soy sauce
-2T Worcestershire
-3-4T Orange juice or Pineapple juice (throw some of the fruit in to if ya feel like it-but only if it is the canned pineapple, fresh has Bromelain in it which is an enzyme that breaks down protein, not good in a MEAT dish.)
-1 1/2C Tea ( I used Oolong, Black would be good too, or maybe Jasmine...PLAY)
-1T black pepper
-1 1/2T ground ginger (if you use fresh, cool! but it will be MUCH spicier so if your into that then go for it, and it not, then cut it back to between 1-1/2T)
-1 large leek sliced
-1 LARGE onion sliced thin
alright so you know how this works, put it all in the slow cooker and turn it on. Now here's the deal, if you want it done in 4 -5 hours then set your cooker to high, and -just walk away- OR if you want to make it in the morning and come home 8hrs later to a meal, set it to low. I served it with brown rice, roasted turnips, and roasted acorn squash SUPER YUM! (btw for the acorn squash, I highly recommend a little olive oil, S&P and a bay leaf-then let it roast)
that is a wonderful sounding marinade recipe, but how does the tea work with the flavoring?
ReplyDeleteDepending on the tea you use it can add a wonderful floral note, or a slight bitter flavor, both great additions to the dish.
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