Saturday, September 14, 2013

Slow-Cooker Korean Barbecue Beef

     If you work in a school, you are regularly assaulted by students shilling overpriced stuff for fundraisers. I have the standing rule of buying one item from any given fundraiser. Just one. First kid who asks gets the sale. It will always be the single cheapest item in the catalog. It is usually one of those tiny, spiral-bound cook books. This particular cook book was the Crock-Pot Potluck For All Occasions cook book.  The recipe I decided to cook from it was Korean Barbecue Beef. I made a big change by using a roast instead of ribs and wound up putting the ingredients in the cooker in the wrong order. Regardless of my ineptitude, the resulting meal was very tasty and versatile. We originally served some up on rice, and have since made burritos and hoagies. As always, any changes or notes are in blue.
Korean Barbecue Beef
via Crock-Pot Potluck For All Occasions

  • 4 to 4-1/2 pounds beef short ribs (we used a 3 pound beef roast)
  • 1/4 cup chopped green onions
  • 1/4 cup tamari or soy sauce (I'll be honest. I have no idea what the hell tamari sauce is without Googling it. I just used soy sauce)
  • 1/4 cup beef broth or water (we went with water)
  • 2 teaspoons minced fresh ginger (no fresh ginger on hand. We used 1 teaspoon ground ginger)
  • 2 teaspoons minced garlic
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon black pepper
  • 2 teaspoons dark sesame oil
  • 2 teaspoons sesame seeds, toasted (put out sesame seeds to use and then promptly forgot to use them)
  1. Place meat in slow cooker. Combine green onions, soy, broth, brown sugar, ginger garlic and pepper in medium bowl; pour over ribs (naturally I missed the part about combining in another bowl and just threw everything in on top of the meat. I just wound up stirring it all up in the slow cooker). Cover; cook on LOW for 7-8 hours or until meat is fork tender.
  2. Remove meat from liquid. Cool slightly (that didn't happen). Trim excess fat and discard. Cut meat into bite sized pieces, discarding bones, if any.
  3. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat and discard (look, that's not going to happen. I'm eating now. After the leftovers have sat in the fridge overnight I can just pry the layer of fat off the top). Stir sesame oil into cooking liquid (WHOOPS! I put the oil in at the start. No harm, no foul). Sprinkle with sesame seeds (as mentioned, I totally forgot to use the seeds)
Good times!

1 comment:

  1. I love Korean Barbecue so I'm definitely trying this! Thanks for the recipe!