Slow-Cooker Cola-Gochujang Glazed Beef

The flavor of this dish is remarkable. The level of spiciness can be adjusted by increasing or decreasing the amount of gochujang used.

2 lbs cubed beef chuck stew meat

4 scallions, sliced, dark green parts separated

4 cloves garlic, smashed

1/2 cup cola

3 TBS gochujang, plus more for serving

3 TBS soy sauce

2 TBS packed light brown sugar

1 TBS toasted sesame oil

2 tsp rice vinegar

3/4 cup white rice

1 cup kimchi

Serving Suggestions:  Toasted sesame seeds, small romaine lettuce leaves, diced cucumber, sliced radishes, shredded carrots, shredded cabbage.

Combine the beef, white and light green scallion parts and the garlic in a 6-8 quart slow cooker.  Whisk the cola, gochujang, soy sauce, brown sugar and sesame oil in a bowl until smooth.  Pour over the meat and stir well to coat.  Cover the slow cooker and cook on low until the meat is very tender, 7-9 hours.

Stir well, then remove the meat with a slotted spoon to a bowl.  Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew.  Pour the sauce into a medium skillet and bring to a simmer over medium heat.  Cook, stirring occasionally, until thickened, 8-10 minutes.  Stir in the vinegar, then add the beef.  Simmer, stirring occasionally, until the meat is coated, and the sauce is thick and glossy, about 5 more minutes.

Meanwhile, cook the rice per the package directions.  Let sit, then fluff with a fork.  Serve the meat with the rice, kimchi, more gochujang, the dark green scallion parts, toasted sesame seeds, lettuce leaves, cucumbers, radishes, carrots and cabbage.  Serve as a rice bowl or stuff into the lettuce leaves.

Serves 4

Source:  Food Network Magazine November 2022

Kimberly

Bran Muffins

Many years ago, my dear friend Luann shared this recipe with me.  I make these quite often and share them with my family and neighbors.  These quick, easy and tasty muffins, also known as Think-Ahead Bran Muffins, allow you to prepare the batter and refrigerate for up to six weeks. Whenever you crave a fresh muffin, simply bake the desired amount. You can also bake them all at once, which I often do.

1 (15 oz) box (7 cups) Raisin Bran Flake cereal

5 cups flour

2 cups sugar

5 tsp baking soda

2 1/2 tsp salt

4 eggs, beaten

4 cups milk

2 TBS vinegar

1 cup vegetable oil

1/2 cup molasses

Measure the Raisin Bran Flake cereal into a large mixing bowl.  Crush the cereal using your hands or the back of a wooden spoon to break up the flakes.  No need to crush into a powder, just crush enough so the flakes are smaller.  Add the flour, sugar, baking soda and salt. Mix well. 

In a separate bowl, beat the eggs.  Add the milk, vinegar, oil and molasses.  Mix well.

Using a mixer, slowly combine the liquid ingredients into the dry ingredients and mix well again.

Store covered in the refrigerator and use as needed.  When ready to bake, fill muffin pan cups 2/3 full.  Bake in a pre-heated 400F oven for 15 minutes.  

Batter will keep in the refrigerator for up to 6 weeks.

** If you do not care for raisins, you may use Bran Flake cereal without the raisins.

Makes 55-60 muffins

Source:  Luann M.

Janice