Slow cooker beef short ribs with pan-fried mushroom, eggplant, zucchini and strawberry jam

It was a –3 °C morning in Canberra so I got the slow cooker out.

I cross-posted at Yummy Lummy

Check it out here.

Ingredients

• Beef short ribs
• Leek
• Carrot
• Celery
• Thyme
• Rosemary
• Barbecue sauce
• Beef stock
• Mushroom
• Eggplant
• Zucchini
• Strawberry jam
• Butter

Instructions

• Dice and chop the leek, carrot, and celery and put it into the slow cooker vessel.
• Toss in some rosemary and thyme.
• Add a cup of beef stock.
• Lay the beef short ribs on top and the squirt some barbecue sauce over the meat.
• Cook in the slow cooker for 6 hours.
• Dice the mushroom, eggplant, and zucchini and sauté with some Queensland nut oil and butter.
• Add in a teaspoon of strawberry jam for sweetness.
• Serve the ribs and vegetables on a plate and devour.

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Walk around Lake Ginninderra

This is a photo gallery. It works in most browsers but not old versions of Windows Internet Explorer. Click on an image and scroll through the photos.

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