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View Diary: Breaking Bread: Crockpots, Slow is the Way to Go (154 comments)

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  •  Here's a good one- (4+ / 0-)

    I love asians flavors, and concocted a one-flavor-fits-all in terms of meats, although veggies would also work well I suppose. I used beef spareribs, you may use whatever floats yer boat(stirs yer stew?)...

    I'm in the brown-it-first camp, so brown your spareribs and set aside. Into the crock pot, toss one gigantic coarsley chopped onion(or 2 even, they'll cook down to nuthin), 2 whole bulbs of garlic(yeah, two whole bulbs of garlic. Don't bother to peel, just slice the tops off to expose some of the cloves), and one entire bunch of cilantro, chopped coarsely. Place spareribs on top of the veggies. Turn cooker on, set onto low.
    In a saucepan, mix over med heat, 1/2 to 3/4 cup of miso paste(available @ health food store, and I use 'red paste', you may use any flavor or style, such as the lower sodium...) Add enough chicken broth to make it a smooth liquid, and add a ton of peeled(like a foot long piece) chopped ginger. (I just peel the ginger, chop it into 1/4" slices, and drop it in. You could chop it more, but it is gonna cook so long I doubt it would make a difference.)) If you're feelin it, put in a little chopped garlic & more cilantro. Or not. Heat to a near boil(to combine flavors), let cool a bit, and then pour it into the cooker. Cover and let cook for 6-8 hours. I then remove the spare ribs, and strain out all the solids from the cooking liquid. I serve the ribs with rice, and pour a lil sauce(cooking liquid) over the ribs & some more over then rice. When I want it to look purty, a sprinkle a lil chopped cilantro & chopped green onions on top of the ribs. Frickin yum!

    AND, I pluck the garlic bulbs out of the solids & save them. They make a great appetizer-you just warm the bulbs slighty, and sqeeze the cooked garlic out of the skins. Spread that ginger-miso garlic onto a chunk of fresh bread...you'll love it.

    AND AND I always have leftover liquid. I add a bunch of water to thin it, cook some veggies in it, and call it Ginger Miso soup a few days later!

    You'll need: spare ribs, 1 or 2 onions, 2 bunches of cilantro, green onions, 2 garlic bulbs, 8-15 inches of fresh ginger, miso paste, chicken broth and rice & a veggie.

    I've served this to raves every single time!! Feel free to add more or less on any ingredient-the recipe is very forgiving...and yeah, the whole heads of garlic work well. It won't be too garlic-y, I promise!

    "The better I know people, the more I like my dog."

    by Thinking Fella on Mon Feb 27, 2012 at 05:31:35 PM PST

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