Wednesday evening, I was at an event called the Pulse Feast. My favorite dish of the night was braised short-ribs with lentil mushroom stew and peppercorn sauce. I came away that night with two bags of different lentils, determined to do a version of that dish with them. Teena does not like mushrooms, so I searched for a crock pot (slow cooker) recipe for short-ribs and lentils and found a very simple one.
The ingredients.
4 short-ribs about 200 grams (7 oz) each
1 1/2 cups (250 ml) lentils
1 medium onion, peeled and quartered
16 oz (500 ml) of your favorite BBQ sauce
Salt and pepper to taste
No stick spray
Flour (I used pea flour)
1 cup water
Bring a fry pan to high heat. Season the meat with the salt and pepper, an then spray the top side with the non stick spray. I use canola oil spray. Please them in the fry pan, sprayed side down and then spray the top side. Brown on all sides and place in the crock pot.
Add all the rest of the ingredients, I used 3/4 of a cup each of two different lentils. Cook on low for about 8 hours. The lentils should be soft and the meat, very tender.
With about an hour to go, remove some of the juice from the crock-pot. I used maybe half a cup. Add some flour to it, I used maybe 3 teaspoons, mix well and stir back into the crock pot.
The results are fabulous!. The sauce is thick and aromatic. The lentils have plumped up and the meat is so tender and tasty. We have enough left for a lunch for each of us tomorrow, plus a two or three cups on lentils and sauce to freeze for later.
Teena said this is a dish she would like me to make again. It's a fabulous hearty, tasty meal, one worth trying!
1 comment:
Yum!
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