Korean BBQ slow cooked beef chuck ribs

So I have been taking a serious back seat on cooking duties lately.  Since we shelled out $30 at Kmart for a slow cooker at the start of winter, my better half has been (slow) cooking up a storm every Sunday.  As our amazing slow cooked Sunday dinners are the culinary highlight of the week, I haven’t felt it appropriate to blog any of my run-of-the-mill weeknight fare.

If you don’t have a slow cooker, you could braise the meat just the same and cook in a crock pot on low for as many hours as you can safely handle having your oven on.

This is just one of a growing list of our slow cooker recipes. So more may follow…if I can get permission from the head slow cooker of the household.

Ingredients

  1. 1 kilo beef chuck
  2. 2 teaspoons salt
  3. 2 teaspoons cracked pepper
  4. 1 tablespoon olive oil
  5. 1 red chilli, chopped finely and deseeded
  6. 1 thumb of ginger, peeled and finely chopped
  7. 5 cloves of garlic (I took some liberty here and used more than the original recipe)
  8. 1 onion finely sliced
  9. 1/4 cup soy sauce
  10. 1/4 cup mirin or substitute rice wine vinegar (or a combination of both – mirin adds a sweetness)
  11. 2 Tablespoons sesame oil
  12. 1 cup beef stock
  13. 3 star anise
  14. 2 spring onion stalks, chopped

Method

Prep ingredients 5 – 8 by peeling and slicing everything.  Rub the salt and pepper over the ribs.

Combine ingredients 9 – 13 in a large jar and shake to combine. Leave to sit.

Add the olive oil to a large heavy based frying pan and braise the ribs on all sides for a couple of minutes.  Add ingredients 5 – 8 to the pan and cook for a couple of minutes.  Poor over the liquid ingredients from the jar, simmer for a few minutes.  Then add all ingredients to the slow cooker.

Cook in a slow cooker on high for 6 – 8 hours.  Turn down to low or keep warm when the meat is falling off the bone and soft.

Just before serving add the spring onions.

To serve

We like to serve this delicious meat with a combination of quinoa/ millet cooked in stock or water for about 15 minutes and some wok tossed greens on the side, garnished with extra spring onions/ coriander and some black sesame seeds.  You could also serve over rice, polenta or mash to soak up the juices.

Between the two of us, we normally get 2 dinners and 2 – 4 dinners out of a meal like this.  It tastes best after resting for a day or two.

 

 

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