*Ingredients:
°1 C. at s. Sesame oil
°2 lb short ribs of beef
°1 large red onion, sliced
°1 large carrot, sliced
°2 stalks celery, sliced
°1 c shiitake mushroom
°Sesame seeds, toasted (optional)
°Green onion, chopped (optional)
+SAUCE:
°2 tbsp. at s. sake vinegar
°2 tbsp. at s. reduced sodium soy sauce
°1 C. at t. Worcestershire sauce
°2 tbsp. at s. chili garlic sauce (or sriracha or sambal)
°1 can CAMPBELL® Ready to Use 30% Less Sodium Beef Broth
°1 clove garlic, minced
°1/2 cup reduced sodium hoisin sauce
+THICKENER:
°1/4 cup cornstarch
°1/4 cup water
*Preparation
In a large nonstick skillet, heat the sesame oil over medium-high heat.
Brown short ribs on all sides, then add to slow cooker; cover vegetables.
Add all the ingredients for the sauce to the pan and combine well with the cooking juices. Pour desired amount of mixture over beef and vegetables.
Cook,covered,on HIGH for 3-4 hours or until internal temperature of beef reaches 74°C (165°F) and meat flakes with fork.
Transfer vegetables and short ribs to a serving platter.
Skim off the fat covering the liquid and discard. Pour the liquid into a pan and bring to a boil. Combine cornstarch and water, and add mixture to sauce to thicken.
Drizzle the sauce over the short ribs and vegetables.
Garnish with sesame seeds and green onion.
Enjoy !
