November 8, 2012
Short Rib Curry with Lychees (Slowcooker) - GF
beef short ribs
red curry paste
pickled and sliced banana peppers
jumbo onion, sliced
whole lychees (or pineapple)
Ok...so I've never had a lychee before, but it was priced the same as pineapple...so I grabbed a can. They look like odd shrimp and taste like a bland over sized raspberry without the seeds. I am sure fresh is better.
Layer in order in the slow cooker, adjust amounts to the size of your cooker. My oval cooker fit a 6.8 lb frozen block of ribs. There was a small space on the side for the onions and peppers. I added the mushrooms, lychees, gelatin, sugar and salt towards the end. This cooked over night and I pulled out loose bones in the morning. Some of the interior pieces needed more cooking time for bone release. An extra hour on high did the trick.
Use approximately 1 TBS gelatin per 1/4 of meat and roughly equal parts gelatin and sugar. Measuring doesn't matter too much, except the salt. Leave it out until finished cooking, then season to taste. Serve over rice or potatoes.
Hunk of Meat Monday
See Ya In The Gumbo