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Asian fusion describes this slow cooker recipe. The inspiration is Sauerbraten or sour beef. The Asian twist comes from the use of short ribs, rice vinegar, soy sauce and bok choy.
1 jar (1 1/2 ounces) McCormick® Mixed Pickling Spice
3 pounds boneless beef short ribs
1/4 cup flour
1 tablespoon oil
2 medium red bell peppers, cut into 1-inch chunks (about 2 1/2 cups)
4 medium carrots, cut into 1/2-inch slices (about 2 cups)
3 ribs celery, cut into 1 1/2-inch chunks (about 1 1/2 cups)
2 medium onions, cut into 1 1/2-inch chunks (about 1 1/2 cups)
1 1/2 cups Kitchen Basics® Original Beef Stock
3/4 cup reduced sodium soy sauce
1/2 cup rice vinegar
2 teaspoons McCormick Gourmet™ Ginger, Roasted Ground
1 cup crushed gingersnaps, about 20 cookies
1/2 head bok choy, cut into 1-inch chunks (about 4 cups)
1 teaspoon McCormick Gourmet™ Sesame Seed, Toasted
Place pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string. Set aside. Coat short ribs with flour.
Heat oil in large deep skillet or Dutch oven on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Add short ribs to slow cooker. Repeat with remaining short ribs. Place vegetables and spice bundle over short ribs in slow cooker. Mix beef stock, soy sauce, vinegar and roasted ginger. Pour over top. Cover.
Cook 8 hours on LOW or 4 hours on HIGH or until short ribs are tender. Stir in crushed gingersnaps during last 30 minutes of cooking. Stir in bok choy during last 15 minutes of cooking. Discard spice bundle. Serve short ribs and vegetables over cooked Asian noodles.
(Amount per serving)