- 1 Small Onion or 1 TBSP Onion Powder
- 1 apple sauce cup (or 1/2 grated apple or asian pear)
- 2 TBSP Garlic/Ginger Paste (or 5 cloves Garlic/ 1 1/2" Ginger)
- 1/2 Cup Soy Sauce
- 3/4 Cup Brown Sugar
- 2 TBSP Rice Vinegar
- 2 TBSP Sesame Oil
- 1 tsp Sriracha
- 4lb Beef Chuck Roast or Short Ribs (try 5lbs)
- just enough water to deglaze pan
- 2 TBSP Corn Starch with 1/4 cup water
- if making in Crockpot add some beef broth (not a lot)
Directions
- Salt and Pepper meat. Sear sides of meat over medium high heat (or use saute mode) for 2-3 mins per side.
- In food processor, blend garlic, ginger, onion, and apple sauce (or grated apple/pear). Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and sriracha.
- Pour sauce over meat in instant pot or crock pot. Instant pot high pressure for 90 mins (100 if frozen). 15 NPR. In crock pot, low for 6-8 hours, until the meat can be pulled apart.
- Pull meat out and shred. Add corn starch mixture to sauce to thicken it up. Whisk the slurry into the hot, simmering liquid you want to thicken.
- Do 10 oz portions for freezing for 3 people.
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