After working all day do you really feel like cooking? Well Maybe, maybe not. However preparing meat and vegetables the previous night for a Crock-pot is a-lot easier. The following recipe is relatively easy to prep and smells good when you open the door to your home after work
4 carrots, chopped
2 leeks, rinsed well, chopped
1 1/2kg bone-in beef short ribs, fat trimmed
Salt and freshly ground black pepper
120ml reduced-sodium beef stock
60ml reduced-sodium soy sauce
3 tbsps honey
1 tbsp rice vinegar
1 tbsp minced fresh ginger
3 cloves garlic, minced
4 cups instant brown rice
1/4 cup chopped fresh coriander leaves
1/4 cup chopped green onions
2 tbsps minced pickled jalapeno peppers
1 tsp lime zest
1) Heat a large Dutch oven or casserole with a tight-fitting lid and arrange the carrots and leeks on the bottom. Season the ribs all over with salt and pepper and place over the vegetables.
2) In a medium bowl, whisk together the stock, sherry, soy sauce, honey, vinegar, ginger and garlic. Pour the mixture over the ribs. Cover and braise for 3-4 hours. This can also be done in a slow cooker; just cook on low for 8 hours or high for 4 hours.
3) Cook the rice according to the package directions. While the rice is still hot, stir in the coriander, spring onions, jalapeno peppers and lime zest. Season, to taste, with salt and pepper.
Serve the slow cooked ribs and vegetables with the rice.