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Orange Glazed Short Ribs with Rice and Peas
1 large orange
1 cup thick teriyaki baste and glaze sauce
1/2 cup water
2 garlic cloves -- crushed
1/2 teaspoon pepper
2 1/2 pounds boneless beef chuck short ribs -- well trimmed --cut into 2x2x4-inch pieces
1 cup uncooked long grain rice
1 cup frozen peas
1 teaspoon dark sesame oil
2 teaspoons cornstarch -- dissolved in 1 tablespoons water
Toasted slivered almonds or sesame seeds -- (optional)
With a vegetable peeler or small, sharp knife, remove three 3-inch-long strips, each about 1 inch wide, from the orange. Take care to remove only the zest, the colored part of the rind, not the bitter white pith. Reserve the orange. In small bowl, combine the orange zest, teriyaki sauce, water, garlic, and pepper. Whisk to mix. Put the short ribs in a slow cooker. Pour the teriyaki mixture over them, cover, and cook on low for 7 1/2 to 8 1/2 hours, or until the beef is tender. (No stirring is necessary during cooking. ) About 15 minutes before the end of cooking, prepare the rice according to the package directions. Stir in the peas, cover, and keep warm. Squeeze the juice from reserved orange to yield 1/2 cup. If there is not enough juice for 1/2 cup, squeeze another orange or add constituted orange juice to the equal 1/2 cup. Remove the beef from cooking liquid and set aside, covered, to keep warm. To make the glaze, strain the cooking liquid into a bowl. Skim off the fat and transfer 1 cup of the liquid to a saucepan . Discard the remaining cooking liquid. Add the orange juice, sesame oil, and dissolved cornstarch to the saucepan. Bring to a boil and cook, stirring, for about 1 minute or until thickened and bubbly. Serve the short ribs on top of the rice, with the glaze spooned over them. Garnish with slivered almonds, of desired.
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