I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-style beef short ribs.
I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.
It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.
Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.
Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.
Modified from Heather’s Bytes.
Bready or Not: Slow Cooker Korean-Style Short Ribs
This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
- 1/2 cup low-sodium soy sauce
- 1/3 cup light brown sugar, packed
- 2 Tb sesame oil
- 2 Tb rice vinegar
- 1/2 teaspoon powdered ginger
- 4 cloves minced garlic
- 1/2 tsp red pepper flakes
- 5 lbs beef short ribs; boneless, bone-in, or a mix
- 1-2 Tb cornstarch
- sesame seeds, optional
In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
OM NOM NOM!
For this day after Valentine’s Day, we’re not talking chocolate or sweets. Instead, let’s go straight for a big chunk of meat: using a chili and coffee rub to make sliced roast beef!
I was pretty intimidated the first time I tried a basic recipe for this dish. It didn’t help that it made way too much rub, which I tried to use up anyway, which meant the roast started smoldering like a log when it started cooking. Whoops.
Despite the hassles, my husband loved the end result, so I resolved to re-do the recipe and get it right. I think my husband’s feedback on each iteration was just a big hint to keep making these roasts.
He likes these served up as sliders. On a piece of aluminum foil, I use my dinner rolls, add a piece or two of meat, a dollop of coarse mustard, and a sprinkling of shredded cheese. I close the rolls and pour some melted butter on top, wrap the sliders in the foil, then bake until the cheese is melted. Perfection.
I think this roast beef has spoiled us. This recipe gives you the freshest meat possible, and if you catch eye of round roasts on sale, whoa is this a bargain!
Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef
A Bready or Not Original! Use an eye of round roast to easily make the best roast beef sandwiches you’ve had in your life.
- 1 Tablespoon dried onion
- zest of 1 orange
- 2 Tablespoons orange juice
- 1 1/2 Tablespoons coffee, finely ground
- 1 1/2 Tablespoons chili powder
- 1 1/2 teaspoons kosher salt
- 4 garlic cloves, minced
- 2 to 2 1/2 pound eye of round roast
Move your middle oven rack down a slot to be near the bottom and preheat oven to 475-degrees. Use a small roasting pan, or prepare a rimmed cookie sheet with aluminum foil and place a rack on top of it. Apply nonstick spray.
Combine the first seven ingredients in a small bowl. If the rub is too thick, add a touch more orange juice or water. Spread the mixture all over the roast.
Bake meat for 12 minutes, then turn it over and bake for another 12 minutes. It may start smoking because of the thick seasoning on the meat; if so, turn on the vent and keep an eye on things.
Without opening the oven, reduce heat to 300-degrees. Roast for another 30 minutes, or until a thermometer registers 120-degrees in the center.
Let the meat rest at room temperature for 30 minutes. Don't remove the crusted seasonings.
Wrap the roast in parchment paper and then encase in plastic wrap. Refrigerate it for 8 hours or overnight.
Serve the meat by cutting it into thin slices. Serve in hot or cold sandwiches, wraps, on crackers, or eat straight out of hand.
OM NOM NOM!
You know I love maple-flavored sweets. Maple works in a savory way, too–and creates meaty magic in this recipe for Maple Chicken Thighs.
This is some seriously good chicken. It marinates for up to a day in the fridge, resulting in tender, lightly-sweetened chicken. It does not create a heavy glaze and it’s not like teriyaki. It is… just plain delicious.
Honestly, I think the leftovers are even better. This chicken is phenomenal cut up in a salad or used with a touch of dressing in a wrap.
This is yet another recipe inspired from the cookbook Maple by Katie Webster. (Seriously, if you love maple, get this book.) The original version of this recipe included shallots (which I never buy) and apples and pears (which I knew my husband wouldn’t want with his supper).
Give this chicken recipe a try, and discover a new way to love maple!
Bready or Not: Maple Chicken Thighs
These chicken thighs need to marinate for at least 12 hours, so plan ahead! The sweet-savory marinade penetrates the chicken, creating wonderful flavor and tenderness. The leftovers are phenomenal! Modified from the cookbook Maple by Katie Webster.
- 3/4 cup apple cider or apple juice
- 1/2 cup maple syrup
- 1 Tablespoon apple cider vinegar
- 3 green onions; white parts only, chopped
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 to 3 lbs boneless skinless chicken thighs, each thigh cut into thirds
The day or night before serving
In a medium bowl, whisk together the apple cider/juice, maple syrup, vinegar, white portions of green onions, ginger, thyme, salt, and pepper. In a gallon-size re-sealable bag, place the cut-up chicken. Pour in the marinade and seal the bag.
Refrigerate the bag for 12-24 hours, turning the bag every so often.
Preheat oven at 425-degrees. Place the chicken in a 13x9 baking dish with all or some of the marinade; the chicken shouldn't be fully covered.
Bake for about 40 minutes, turning chicken once at the halfway point.
Chicken is fabulous fresh and as leftovers! Cooked chicken can also be portioned and frozen.
OM NOM NOM!
I am here today to preach about fudge inclusiveness as I share a recipe for Five Minute Spicy Mexican Fudge.
I do not sneer at some fudges as being “better” or “real.” To me, it does not matter if the fudge is produced on stove top with a candy thermometer, or with a jar of marshmallow cream, or melted in the microwave.
When it comes to fudge, what matters is this:
Does the fudge taste good? Is the texture pleasing to the palate? Does it make me mutter, “Calories be darned to heck,” and reach for another piece?
That is the criteria by which fudge should be judged.
That said, I present to you a fudge that is zapped in the microwave and assembled all of five minutes. Let it set in the fridge for a few hours, and ta-da! You have a fudge that will keep well for days. It also holds up well at room temperature if you’re serving it at a party.
The Mexican spice element comes from cinnamon and cayenne pepper. I used the minimal amount of pepper, 1/8 teaspoon, which provides complexity but absolutely no discernible heat. Tweak the scorch level to your personal taste. Do, however, sprinkle coarse salt to add some lovely contrast.
Originally featured at the Holy Taco Church. Recipe adapted from Wine and Glue.
Bready or Not: Five-Minute Spicy Mexican Fudge
The fudge comes together in mere minutes in the microwave, creating dense, chocolatey fudge that lasts well at room temperature or in longer-term storage in the fridge. Adjust the amount of cayenne pepper to your preferred heat level!
- 3 cups milk chocolate morsels (bag and a half)
- 1 14-ounce can sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp cinnamon (Mexican cinnamon preferred!)
- 1/8-3/4 tsp cayenne pepper
- kosher or coarse sea salt
Line an 8 or 9-inch square pan with aluminum foil or parchment paper. Lightly grease it.
Use a microwave or sauce pan to melt together the chocolate and sweetened condensed milk. If you're using the microwave, use short bursts of 20-30 seconds and stir well between each.
Once the chocolate mix is smooth, pour in the vanilla extract, cinnamon, and cayenne pepper. (Note that 1/8 teaspoon provides a little flavor, not much heat, so add cayenne and taste to adjust to desired heat level.)
Immediately pour the fudge into the prepared pan. Smooth out to edges and sprinkle salt all over the top. Let set in fridge at least four hours before cutting. Keeps in covered dish in fridge for upwards of a week.
OM NOM NOM!
Let’s start off 2017 with something delicious and healthy: Maple Cranberry Pecan Granola.
It’s super easy to make granola at home, and wow, is it cheaper than buying the stuff at the store. If you have a nearby store that sells oats in bins, that’s the way to go–my Sprouts often puts their oats on sale, too.
It’s easy to customize this to your preferences. Switch out the pecans for walnuts. Use raisins or dried blueberries for the cranberries. Whatever. Make it your own.
If you need gluten-free food, that’s easy, too–just use gluten-free oats! Ta-da.
Eat this granola by itself, or with milk or almond milk as cereal, or as a topping for yogurt or ice cream. Heck, you could even use it in cookie or granola bar recipes.
However you eat it, know that it’s delicious–and good for you, too!
Bready or Not: Maple Cranberry Pecan Granola
A Bready or Not Original! This healthy granola is great by the handful, mixed into milk as cereal, or as a topping for yogurt or ice cream. Use gluten-free oats to make this gluten-free. Double or quadruple this recipe to jar it for gifts.
- 2 cups rolled (old-fashioned) oats
- 1/4 cup chopped pecans
- 1/4 cup maple syrup
- 1/2 Tb avocado or olive oil
- sprinkle of salt
- 1/4 cup dried cranberries
Preheat oven at 325-degrees. Line a large, rimmed cookie sheet with foil and apply nonstick spray.
In a large mixing bowl, stir together all of the ingredients EXCEPT the cranberries. Spread the mixture on the cookie sheet. Bake for about 20 minutes, gently stir the granola, and bake for another 10 to 15 minutes, until it's crisp and golden. Let set out on stove top to cool; it will continue to crisp up.
Once it is room temperature, gently stir in the cranberries. Store in a sealed container up to 1 month.
OM NOM NOM!
Let’s end the year on an obnoxiously sweet note with homemade Coffee Marshmallows. If you want to send someone a late gift or sabotage a New Year’s resolution, here you go.
This recipe involves lots of beating. No, not with a stick. You’ll want a good stand mixer, or be ready for your hand to vibrate to numbness if you use a hand mixer. I don’t recommend doing this with a whisk in hand. Your hand might fall off.
Not recommended, unless your last name is Skywalker and you have access to cool prostheses.
Once I started the recipe, I had the bulk of it done in about an hour. My stove is reeeeaaally slow to heat up. I did the mixing in my valiant Kitchen Aid.
The results were fantastic: soft yet dense blocks of sugary goodness, coated in more sugary goodness.
This makes a 9×13 pan. That’s a lot of mallows. They’re supposed to stay fresh up to a week if they are well-sealed. Bag these things up! Eat them by themselves, or plunked in coffee or hot chocolate.
Originally posted at the Holy Taco Church.
Bready or Not: Coffee Marshmallows
This recipe makes a big batch of Coffee Marshmallows! Eat them straight or plonked in hot chocolate or coffee. They make for a lovely homemade gift.
- Powder coating
- 1/4 cup powdered sugar
- 1/4 cup corn starch
- 1 tablespoon Dutch-processed cocoa powder, sifted
- 3/4 cup warm water, divided
- 1 tablespoon instant espresso granules
- 3 envelopes of Knox gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- Later mixing stage additions
- 2 tablespoons Dutch-processed cocoa powder, sifted
- 2 teaspoons vanilla extract
- Pam or oil for pan
Whisk together 1/2 cup warm water and the instant espresso. Let this cool in the fridge for a bit.
In a medium bowl, sift together the powdered sugar, corn starch and cocoa powder.
Grease a large casserole dish (like 9x13 or 10x8) with Pam or vegetable oil. Sift a small bit of the powdered sugar/cocoa mix over the bottom of the pan.
Pour the cooled coffee into the large bowl you will use for the mixing phase. Sprinkle the gelatin onto the coffee and let it sit for at least 10 minutes. Have a whisk attachment ready on your mixer.
In a medium sauce pan with an attached candy thermometer, combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Start heating this on medium until the sugar is dissolved and then crank it to high heat. Bring the mixture to a hard boil and cook for 1 minute, until the candy thermometer reaches 240 degrees. The color will start to change.
With the mixer on low, VERY CAREFULLY pour the boiling liquid into the gelatin/coffee mix. Once it's all in there, turn it to high and beat for 10-15 minutes, until it has doubled in volume and holds stiff peaks. Note that the color will change dramatically in stages.
Add in the remaining cocoa powder and vanilla extract and beat for another minute or so, until they are mixed in.
Pour the very sticky goop into the ready casserole dish. Use a well-greased spatula to even it out. Add a few tablespoons of the cocoa/sugar mix and use your fingers to dust that over the top. Cover the dish with foil or plastic wrap and let it firm up. Give it at least four hours, or overnight.
Run a knife along the edges of the pan to loosen the marshmallows. You can try inverting the whole block onto a large cutting board, or use a knife or pizza cutter to do basic rectangles and then remove portions at a time. Cut the marshmallows into 1-inch cubes and toss them in the cocoa/sugar mix.
Store the coffee marshmallows in an airtight container for up to one week. Enjoy them straight-up, or in coffee or hot cocoa.
OM NOM NOM!