So the slow cooker is a thing of genius when you think about it. It’s what I always think of when I hear that guy’s phrase “set it and forget it” even though he wasn’t selling a slow cooker at all. It just seems to fit that line so much better. Because you can literally set it for hours, go to work, come back, and shabam…you can have dinner. Now you want to make lunch, that’s a bit tougher. But I doubt most people are using a slow-cooker for lunch. Anywho, I decided to make a short rib because I get it a lot when I am out and don’t want to spend the dinero all the time on the steak. It’s a tender piece of meat and I enjoy that melt in your mouth texture. I got the recipe from Yahoo Food, which is what I do when I am bored at work. It came out well and it allowed me to go do other things in my day, which was greatly appreciated. Overall, I am pretty happy with the dish.
- 2 lbs boneless beef short ribs
- 1 tsp kosher salt
- 2 tsp ground black pepper
- 1 cup flour
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 2 onions, sliced
- 4 carrots, cut into sticks
- 5 garlic cloves, smashed
- 6 oz stout beer
- 1 qt beef stock
- 1 sprig rosemary
- Reduce the beef stock in a sauce pan to ~1cup
- Season short ribs with salt and pepper then cover them in flour
- Cook in a dutch over (I used a cast iron pan) over med-high heat until brown on all sides
- Add the onions and carrots as a bed in the slow cooker
- Add the short ribs on top and add any left over pan drippings
- Cover the ribs with the garlic, butter, herbs, salt, and pepper
- Add the beer and the beef stock
- Cover and cook on high for 6 hours
- Enjoy (I put them over whipped garlic mashed potatoes)
The Dish: Ground Beef Burger topped with deep fried kimchi, shoestring onion rings, egg, cilantro, green onions, cheese, and a spicy aioli.
Our first ever post! Hopefully we don’t disappoint. After drooling over PornBurger’s So Kalbi Maybe burger the day before, Nate was inspired to recreate his own version of it. We decided to forgo a private gala at the Cal Academy of Sciences, and instead, spend a night experimenting with this hunk of deliciousness. Nothing better than a fresh homemade burger topped with spicy kimchee, spicy aioli, and a runny egg on a rainy Friday night.
Please note that Nate made most these steps up while cooking. Try at your own risk.
Ingredients for Burger
- 1.5 lbs of Ground Beef (Makes ~6 patties)
- loose leaf lettuce
- cheese as desired
- 1 brown onion
- green onions
- hot sauce (i.e. garlic chili sauce, sriracha, etc)
- soy sauce
- sesame oil
Preparing the Burger
*Disclaimer: measurements are all relative since Nate pretty much just guesses. Feel free to do the same according to your own taste buds.
- In a bowl, add ground beef, 2 tbsp hot sauce, 1/4 cup soy sauce, 2 tsp of sesame oil, salt and pepper to taste
- Mix well
- Form patties to your liking (remember that the patties shrink, which created a problem for one of them)
- Fry the patties to your liking – add cheese if you are into that
- Fry an egg to your liking, but I highly suggest letting it run a little
- Toast your buns (heh…)
- Assemble your burger with the onions, kimchi, and aioli (see below)
- Add a few chopped green onions and sprigs of cilantro to taste
Preparing the Batter for Fried Kimchi & Shoestring Onions
We used this recipe for the batter. Just dip the onions and kimchi in it and fry the shit out of them
Preparing the Spicy Aioli Sauce
Mix the mayo and some of the same hot sauce you used earlier (or different one, whatever you want) to taste.
Mandatory Cut of the Burger
All in all, it was really good! A deceptively filling burger. Nate and I were fully satisfied after 1.