Vaguely Korean Short Ribs and Cider-Thyme-Garlic Braised Piggie
Need to find a replacement for the apple brandy. Or buy Calvados, I guess.
Short ribs:
2 pounds beef short ribs, bone in
Bunch of garlic, chopped
1 huge sweet onion, chopped
Third of a cup of apple brandy
3 tbsp gochujang (Korean chile paste)
2-3 carrots, chopped into 1" x 1" chunks, not exact
Water as needed
Uses crockpot, skillet
Brown the short ribs on high heat, in a pinch of oil in the skillet, on as many surfaces as possible. Fish 'em out, throw them in the crockpot. Turn down the heat, add a pinch more oil, and add the onions. Let the onions brown a little, salt them, then add the carrots, all the garlic, the gochujang, and the brandy and cook over medium-low heat until the alcohol is mostly cooked out. Dump over the short ribs in the crockpot, add water until the ribs are covered, then cook on high until they're done.
Once the meat is cooked, let the whole mess cool and put it in the fridge over night. Next day, slice the meat off the bones, discarding the silverskin. Add tasty bits back to the veggies, and warm the soupy stew on the stove while you cook somen to eat it on. It was good with a little toasted sesame in either seed or oil form, topped with kimchi and with stir fried bok choy with soy and garlic.
Braised pork:
6 pound bone-in pork shoulder
1 quart apple cider
Bunch of peeled, smashed garlic
1 huge onion, chopped
Bunch of dried thyme (fresh is good too)
Toss everything in the crockpot. Let it cook until the meat is omnomnom tender and falling apart. Use a spoon to fish it out or you'll never get whole chunks. Only do individual servings if you plan on having any leftovers the next day.
Had it with buttered roasted broccoli and honey-cream cornbread with monterey jack mixed in. Definitely use heavy cream and a ton of cheese in the cornbread next time, and bake two damn pans.
Short ribs:
2 pounds beef short ribs, bone in
Bunch of garlic, chopped
1 huge sweet onion, chopped
Third of a cup of apple brandy
3 tbsp gochujang (Korean chile paste)
2-3 carrots, chopped into 1" x 1" chunks, not exact
Water as needed
Uses crockpot, skillet
Brown the short ribs on high heat, in a pinch of oil in the skillet, on as many surfaces as possible. Fish 'em out, throw them in the crockpot. Turn down the heat, add a pinch more oil, and add the onions. Let the onions brown a little, salt them, then add the carrots, all the garlic, the gochujang, and the brandy and cook over medium-low heat until the alcohol is mostly cooked out. Dump over the short ribs in the crockpot, add water until the ribs are covered, then cook on high until they're done.
Once the meat is cooked, let the whole mess cool and put it in the fridge over night. Next day, slice the meat off the bones, discarding the silverskin. Add tasty bits back to the veggies, and warm the soupy stew on the stove while you cook somen to eat it on. It was good with a little toasted sesame in either seed or oil form, topped with kimchi and with stir fried bok choy with soy and garlic.
Braised pork:
6 pound bone-in pork shoulder
1 quart apple cider
Bunch of peeled, smashed garlic
1 huge onion, chopped
Bunch of dried thyme (fresh is good too)
Toss everything in the crockpot. Let it cook until the meat is omnomnom tender and falling apart. Use a spoon to fish it out or you'll never get whole chunks. Only do individual servings if you plan on having any leftovers the next day.
Had it with buttered roasted broccoli and honey-cream cornbread with monterey jack mixed in. Definitely use heavy cream and a ton of cheese in the cornbread next time, and bake two damn pans.