Jo777
Aug 2017
- Joined
- Jan 5, 2014
- Messages
- 485
Not too much action here, so figured I'd start occasionally posting my daily eats. Today: 2 packs of short ribs.. one from the old side we got- one from the new.
Here's the inspiration: http://southern.food.com/recipe/slow-cooker-beef-short-ribs-32147
What I actually did, so far as I can recall:
no flour, browned meat & fat on a scorching cast iron skillet till crispy bits formed..
Chopped a couple onions, 4-5 cloves of garlic..
into the "sauce" I put: prob 1/4C ketchup, a tsp or so salt, a tb or less brown sugar, a couple glugs Worcestershire sauce, pepper, a dash of ground cloves, cinnamon, chipotle chili powder, a goodly amount red wine vinegar, a couple glugs french onion soup from a box (it was in the fridge, and I have no beef broth.. all about using leftovers).. several tbs of hot pepper sauce from a bottle- yay! one more less condiment bottle in the fridge, always a good thing! And, for good measure, a glug of fresh apple cider we got yesterday that's on top of the fridge fermenting for as long as it will last.. along with a half stick of butter for good taste. All zapped and melted together, and it tasted good! Tangy, slightly sweet, and spicy!
Meat got loaded into the crock-pot, layered with the onion & minced garlic, and covered with the sauce.. on high for a few hours, then on low.. if it's not tender by 8pm I'm calling a sushi night. My glasses had the wonderful haze of standing in front of a hot pan spattering beef fat everywhere. I needed a shower after browning the short ribs.. granted I was wearing my pj's and an apron while doing this greasy business so that was not a biggie..
Here's the inspiration: http://southern.food.com/recipe/slow-cooker-beef-short-ribs-32147
What I actually did, so far as I can recall:
no flour, browned meat & fat on a scorching cast iron skillet till crispy bits formed..
Chopped a couple onions, 4-5 cloves of garlic..
into the "sauce" I put: prob 1/4C ketchup, a tsp or so salt, a tb or less brown sugar, a couple glugs Worcestershire sauce, pepper, a dash of ground cloves, cinnamon, chipotle chili powder, a goodly amount red wine vinegar, a couple glugs french onion soup from a box (it was in the fridge, and I have no beef broth.. all about using leftovers).. several tbs of hot pepper sauce from a bottle- yay! one more less condiment bottle in the fridge, always a good thing! And, for good measure, a glug of fresh apple cider we got yesterday that's on top of the fridge fermenting for as long as it will last.. along with a half stick of butter for good taste. All zapped and melted together, and it tasted good! Tangy, slightly sweet, and spicy!
Meat got loaded into the crock-pot, layered with the onion & minced garlic, and covered with the sauce.. on high for a few hours, then on low.. if it's not tender by 8pm I'm calling a sushi night. My glasses had the wonderful haze of standing in front of a hot pan spattering beef fat everywhere. I needed a shower after browning the short ribs.. granted I was wearing my pj's and an apron while doing this greasy business so that was not a biggie..
