When I was a young girl my Grandmother took my siblings, my cousins and myself to see a David Copperfield show. I can remember sitting in the audience in complete awe of the magic acts he performed. The entire evening was so surreal. How did he do it? How did he make it all work? I was too young to doubt its authenticity. All I could do was believe. It was so amazing to me!
In my opinion, Crockpot cooking is like sorcery in my kitchen. I can't fathom how it works. When I cook things without a Crockpot I am involved in every step - chopping, stirring, smelling, adjusting heat and watching until it produces my desired result. When I make something in a Crockpot it is the exact opposite of all of my other cooking experiences. I have no control, no expectations and no involvement. However, magically at the end of it all is a delicious meal. The only thing you need to do is throw a bunch of stuff in the Crockpot and wah lah, it's time to eat!
I enjoy all the actions that go along with traditional cooking way too much to convert to frequent Crockpot cooking, but every now and then it is the perfect answer to a busy day.
Asian Short Ribs
Recipe Courtesy of Real Simple Magazine
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves of garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (I omitted this)
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced
In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.
Add Short ribs and carrots and arrange in a single layer.
Cook, covered, for 7-8 hours on low or until the meat is tender and easily pulls away from the bone. Transfer the short ribs and carrots to plates.
With a large spoon or ladle, skim the fat from the cooking liquid and discard.
Turn the slow cooker 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 scallions.
This meal was amazing - restaurant quality amazing. The flavor of the beef and the depth of the sauce were both so satisfying. The ribs were unbelievably tender and the carrots complemented them perfectly. I will definitely be making this meal again!