1/2 cup low sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs boneless, skinless (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)
In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.
Add the short ribs and carrots and arrange in a single layer.
Lay the cabbage on top.
Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender.
Transfer the cabbage, short ribs, and carrots to plates.
With a large spoon or ladle, skim the fat from the cooking liquid and discard.
If the slow cooker is on the low setting, turn it to high.
In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth.
Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes.
Stir in the sesame oil.
Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
Real Simple Magazine October 2008