Slow Cooker Asian Short Ribs (galbi-jjim)

While you will never catch me sitting down to eat a rare steak or roast beef, I do enjoy eating meat – especially when it is slow roasted or braised. I recently bought some beautiful short ribs on the bone even though I wasn’t quite certain what I wanted to do with them. I came across this recipe for Korean slow-cooker short ribs and decided that in honor of Frances I had to try them. Only Frances or her mother can tell me if this is authentic; I can simply say they are delicious! This is real Korean comfort food. The flavors only get richer the more you eat!

If you are feeling lazy, just serve it over some cooked rice so you don’t lose a drop of the yummy sauce. If you are feeling more ambitious, you could choose to add some carrots and potatoes or water chestnuts, dried red dates and ginkgo nuts to the slow cooker about half-way through the cooking time or serve with sugar snap peas that simply have been steamed or stir-fried. This is a wonderfully easy and delicious dish to make for a relaxed dinner with friends. And wouldn’t you rather be taking part in the evening instead of stuck fussing in the kitchen?

Slow Cooker Asian Short Ribs by Chungah Rhee from Damn Delicious and Eating Korean by Cecilia Hae-Jin Lee

Yield: 6 to 8 servings, depending on the number of banchan served

INGREDIENTS

1/2 cup reduced sodium soy sauce

1/2 cup beef broth

1/4 cup brown sugar, packed

3 cloves garlic, minced, about 1 good tablespoon

1 rounded tablespoon freshly grated ginger

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes, optional

5 pounds bone-in beef short ribs, cut crosswise into 2″ pieces (Although don’t fret if the short ribs are cut differently. Do try to get them on the bone, however, as the bones lend flavor and gelatin to the sauce.)

1/4 cup water or broth

2 tablespoons cornstarch

Optional Additions

1 pound baby carrots

1 pound red baby bliss or other small potato

For Garnish

2 tablespoons chopped fresh parsley leaves

1 teaspoon sesame seeds

3 scallions, thinly sliced

DIRECTIONS:

  1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
  2. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined. Galbi jjim3
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
  4. In a small bowl, whisk together cornstarch and 1/4 cup water or beef broth. Before stirring in the slurry of cornstarch, use a spoon to carefully skim off as much of the fat that has risen to the top as you can. Then stir the cornstarch mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened. If you don’t remove the fat first, your sauce will never appear to get thicker – to say nothing of the fact that the fat has done its job of keeping the meat moist and adding flavor, but eating all of it is neither tasty nor healthy.
  5. Serve immediately, garnished with parsley or scallion and sesame seeds, if desired. Galbi jjim1

NOTES:

*To test for doneness, pull on a bone as it should slide out freely. In a Korean home, this dish would be served with the ubiquitous kimchi and a choice of banchan. Left-overs will keep in the fridge for up to a week. Simply gently reheat.

Advertisements

Apple Pecan Bourbon Bundt Cake

As someone who has hosted Thanksgiving dinners for over three (YIKES!) decades, I can tell you that in order to be successful and to also enjoy yourself, it takes a battle plan. You don’t have to be like me and start dreaming about what you will make six months in advance, but it makes all of the difference in the world if you are organized and plan to have a menu that mixes do-ahead dishes along with make-the-day-of dishes. It is the only thing that keeps you sane and relaxed, particularly if, like me, you have a small kitchen and limited storage.

Everyone who comes to my house has their favorite dishes and I do try to always have some if not all of them on hand. I can’t even imagine having a Thanksgiving dinner that didn’t include my Curried Butternut Squash Soup, Orange Cranberry Relish or Vegan Pumpkin Pie and, of course, my Bourbon Pecan Pie. However, I don’t want to get bored and this year I am not only hosting Thanksgiving dinner for the family, but the Shabbat dinner the next night. So I make a point of slipping in something new every year. One thing I have learned over the years is that no matter what mistakes you may make in the main part of the meal, all will be forgiven – and forgotten – if you have great desserts. So in addition to the pumpkin and pecan pie, I will have an Apple Almond Paste Tart and this Apple Bourbon Bundt Cake that I am trying out this year. Sounds like a lot? I guarantee that with 13 people over two nights, there won’t be a crumb left!

The beauty of this apple cake is that it is best made at least one to two days ahead. That allows the Bourbon, sugar, lemon glaze to really penetrate the cake and it will bring out the apple, ginger and spice flavors. And while I may be using some of those same flavors in other desserts, they appear in different guises with a different emphasis in each case. By using a palate of ingredients, you guarantee that everything will complement everything else.

You don’t have to wait for Thanksgiving to make this lovely cake, but definitely keep it in mind for the holiday. It takes a little work but there are no special or difficult techniques involved. Just follow the steps and even a novice baker can have success.

Apple Pecan Bourbon Bundt Cake by Melissa Clark in The New York Times

Yield: 10 to 12 servings

Apple Bourbon Bundt Cake4

INGREDIENTS

2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan

2 ½ cups all-purpose flour 315 grams, plus more to dust the pan

3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon 

½ cup (90 grams) candied ginger, chopped

1 ¾ cup (330 grams) brown sugar

4 large eggs, at room temperature

2 teaspoons (8 grams) baking powder

1 teaspoon (5 grams) baking soda

1 ½ teaspoons (3 grams) ground cinnamon

1 teaspoon (5 grams) fine sea salt

½ teaspoon grated nutmeg

1 cup (227 grams) sour cream

1 tablespoon (15 grams) vanilla extract

1 ½ teaspoons (5 grams) finely grated lemon zest

2 medium Granny Smith apples (about a pound, 454 grams) peeled, and coarsely grated

1 cup (120 grams) coarsely chopped, toasted pecans*

½ cup (100 grams) granulated sugar

Juice of 1/2 lemon (20 grams)

PREPARATION

  1. Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. (Or use one of those cooking sprays that already has the flour in it.) In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
  3. In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
  4. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake, if necessary; cool, flat side down, on a wire rack.
  5. While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup Bourbon in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
  6. While the cake cools, make 10 slits on top with a paring knife and pour half the Bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

NOTE: While the cake is wonderful on its own, adding a good dollop of freshly made whipped cream or vanilla ice cream makes it amazing. Did I mention that you could even add a bit of Bourbon to the whipped cream??

Apple Bourbon Bundt Cake1 (2)

To toast the pecans (or any nuts), preheat the oven to 325 degrees F. Lay the nuts on a baking sheet or pan in a single layer. Toast in the oven for 10 to 15 minutes, depending on the nut used. You should just begin to smell the nuttiness. You should check the nuts about halfway through and jiggle the pan a bit.