Sesame-Ginger Flanken

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  • 2 pounds of flanken (other short rib cuts should be fine, or oxtail, or chuck)
  • kosher salt
  • black pepper
  • 2 fingers of ginger, minced
  • 6 cloves of garlic, minced or crushed
  • 1 sweet onion, julienned
  • 2 carrots, peeled and sliced into discs
  • 1-1/2 cups Coca Cola
  • 1/2 cup beef stock
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup rice vinegar
  • 2 teaspoons of red pepper flakes
  • 2-4 tablespoons cornstarch
  • 2 tablespoons sesame seeds

Cut extra fat off of the meat and season with salt and pepper, and rub with garlic and ginger. Let sit at room temperature for a bit while preparing the other ingredients.

Put the onions and carrots into the bottom of the slow cooker. Place the meat into the slow cooker, on top of the vegetables.

Mix together the Coke, stock, brown sugar, soy sauce, sesame oil, rice vinegar, and red pepper flakes. Pour over the meat.

Cook in the slow cooker on low for 7-8 hours.

If you want, remove the bones at this point -- the meat should be falling off the bone and falling apart.

Remove a small amount of the liquid, and whisk cornstarch in to thicken. Add the thickener back to the slow cooker and stir in. If the stew isn't quite thick enough, repeat.

Stir in the sesame seeds.

Serve with noodles, or maybe rice.

Serves: 4-5

Preparation time: ~9 hours.