Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.
1 - Tb. olive oil
1 - 3 lb. BBQ Short Rib Strips
2 - tsp. salt
2 - tsp. black pepper
2 - tsp. cumin
2 - tsp. coriander
1 - tsp. cardamom
3 - cloves garlic, minced
1 - quart water
1 - 10oz. can diced tomatoes
2 - cups buffalo stock or organic chicken broth
¼ - cup fresh lime juice
½ - cabbage, chopped
½ - onion, chopped
4 - carrots, peeled and sliced
6 to 8 - new potatoes, par-boiled and quartered
2 - small zucchini, quartered and sliced
1 - 16oz. bag frozen corn
1.) Pre-heat Crock Pot to highest temperature.
2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.
3.) Mix all of the dry spices together and divide into two dishes.
4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.
5.) Reduce heat to low and set Crock Pot for 8 hours.
6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)
7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.
8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.
9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.
Wine Pairing: Clos du Bois Fume Blanc