From the pickiest of eaters to the most sophisticated, this slightly sweet, rich, delectable sauce and fall apart meat will have you proud of the 10 minutes labor you enjoyed! Seriously, 10 minutes is all it takes to make this amazing meal- one that will have you licking your fingers and reminding yourself to stop when you’re full…because you’d rather keep eating it.
Young kids will love the flavors. Grown-ups will ask you for the recipe.
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A word about the ingredients…
The Chinese 5-Spice is worth seeking out, if you don’t already have this lovely spice on hand. It makes the dish full of nuances, complex and mildly spicy. (This spice powder combination, by the way, is also excellent for making kraut– one with grated apple, carrot and optional cabbage.)
You can select either coconut amino acids or real fermented soy sauce to make the sauce. Both are good. I have made the recipe both ways. Coconut amino acids is much milder, so you’ll see that reflected in the recipe below: you need more. If you choose the fermented soy sauce, it’s saltier; so that recipe option calls for less. The jar lasts a long time. Use whichever suits your dietary needs best: one is coconut-based and is ideal for the GAPS Diet and most Paleo eaters; the other is soy-based, but the soy is long-fermented as it should be, so it’s a safe condiment for those who don’t need to avoid soy altogether. It’s a Traditional fermented food.
A word about the leftovers…
Regarding the amazing sauce itself, you will have leftovers. This is good. Here’s how it works: the beef short ribs cook in plenty of sauce. They stay really moist and the bit of meat that sticks up out of the sauce gets a bit caramelized- so yum. After you’ve served the meat and gobbled up all the goodness you’ll have a lot of the cooking sauce leftover.
What to do? Rejoice! You have two more easy meals waiting for you!
Freeze the sauce, or eat Chinese food for two more nights.
Here’s how: the first night you can cube or place whole chicken thighs into the sauce, boneless and skinless. Add chopped broccoli, too. Simmer until the chicken is cooked through. If you left the thighs whole, shred them, using two forks. Serve over riced cauliflower, over white rice, or just so.
The second night, which is really your third meal with this sauce, you can cook up 1-1/2 to 2 pounds ground beef in a large skillet. Add frozen veggies or sauteed onions or mushrooms, whatever else you like. When the meat and veggies are mostly cooked, add the remaining sauce and cook to combine for a 2-3 minutes. This is yummy. It’s goulash-y and super comforting. I put it in my daughter’s thermos for lunch one day and she came home saying, “What was that in my lunch today? That was so good.” Ha! Meal 3 on the same sauce, but it tastes new and different. 🙂
Super happy food, this- easy, comforting, kids like it, etc. etc. etc.
Eat on, friends! Enjoy, with love.