Beef simmering short ribs make a flavourful stew when slow-cooked gently with root vegetables and aromatic Asian spices. You can replace the white turnips with about one-quarter of a small rutabaga, sliced thinly into bite-size pieces. Note: For this slow-cooker version, be sure to slice the turnips thinly.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2004
Ingredients
Method
Cut ribs into 2-bone lengths. Arrange on broiler pan and broil until well browned on both sides, about 5 minutes. Set aside.
In skillet, heat oil over medium heat; fry chopped onions, minced garlic, grated ginger and hot pepper flakes until onions are softened, about 5 minutes. Scrape into slow-cooker. Add sliced carrots, sliced turnips, diced tomatoes, beef stock, soy sauce and tomato paste. Tie fennel seeds, cloves, peppercorns and cinnamon in cheesecloth. Add to vegetables; top with ribs. Cover and cook on low until meat is tender, about 8 hours. Skim off fat.
In bowl, stir flour with butter; stir into liquid in slow-cooker. Increase heat to high; cover and cook until thickened, about 15 minutes. Sprinkle with green onions.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 1015 mg
- Protein 20 g
- Calories 352.0
- Total fat 22 g
- Cholesterol 63 mg
- Saturated fat 10 g
- Total carbohydrate 19 g
%RDI
- Iron 24.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 102.0
- Vitamin C 42.0
