Ingredients
2 tablespoons canola oil, divided
8 (6-ounce) bone-in beef short ribs, trimmed
3/4 cup unsalted beef stock
1/3 cup lower-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons grated peeled fresh ginger
2 tablespoons brown sugar
2 tablespoons sambal oelek
8 minced garlic cloves
1 (12-ounce) can cola
1 star anise
1 (4 x 1-inch) orange rind strip
4 cups (1-inch) diagonally cut carrot
1/4 cup water
1 tablespoon cornstarch
2 cups diagonally cut snow peas
1/4 cup chopped fresh cilantro
Preparation
1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.
2. Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.
Cooking Light DT
