Spicy Shortribs With Ginger and Pineapple

Stress free, and easy to prepare recipe since you are basically just throw all ingredients in a slow cooker, and let the cooker to do work. This easy recipe is perfect for a family gathering, so you will spend less time in the kitchen, and more time with your family. Best serve with plain Jasmine rice, and simple saute vegetable. Cook the dish the day before, store in the fridge so that all the fat become solid and easily remove before reheating it.

Serve 6 to 8 people

5½ pounds beef shortribs
1 cup light sodium tamari

3 tbs fish sauce (use this brand if you can, it's less fishy)
2 tsp sesame oil
½ cup fresh pineapple chunk
4 large carrots, peeled and cut into big chuck (more or less 2 inches long)
15 dried chilles (use more or less if you wish)

5 -15 fresh red jalapenno, leave whole (use more or less if you wish)
3 slices (about an inch and ¹⁄₈ thick) peeled ginger
2 cloves garlic, crushed
15 dried shitake mushrooms, soak in hot water to soften, then drain (discard the water)
1 bunch scallion, cut into 2 inches long

• Put all ingredients in a slow cooker, but the scallions, cook on low for 12 hours (refer to manufacture how to use it). About an hour before the cooking process is finish, add the scallion to the pot, and continue to cook until it is done. Alternately,
• Put all ingredients in a heavy dutch oven except the scallion, put the lid on. Cook on a medium heat until its start to boil, turn the heat to low and cook for another 3 to 4 hours, until the meat is almost falling off the bone. About an hour before the meat is cooked, add the scallion to the pot, and continue to cook until it is done.

Note:
If you are planning to cook this dish a day before, the scallion can be added when you reheat it.