1 tbsp. coconut oil
3 lbs. boneless beef short ribs
2 tsp. gochujang (chile bean paste)
4 cloves garlic
2 tsp. grated fresh ginger
1/2 tsp. paprika
1/4 tsp. black pepper
1 cup low sodium beef broth
1/4 cup tamari or coconut aminos
2 tbsp. apple juice
1 tbsp. rice vinegar
1 tbsp. packed brown sugar
1 tsp. toasted sesame oil
Finely chopped napa cabbage
2 tbsp. shredded carrots
2 tbsp. sliced green onions
Set it and forget! This is a very busy time of year and it’s so much easier to put your dinner in the crock pot, set it and forget it. Enjoy.
- In a large skillet heat oil over medium-high heat. Brown meat, half at a time if necessary, in hot coconut oil. In a bowl combine the next five ingredients (through black pepper) . Wearing gloves if you want, rub mixture into meat.
- Place meat in a 3 1/2 or 4 quart slow cooker. In a bowl combine the next six ingredients (through sesame oil). Pour over meat .
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Line a serving platter with cabbage. Place beef on cabbage. Skim fat from cooking liquid. Stir carrots and onions into sauce in cooker. Pour sauce over beef and cabbage.