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  • 45g McCormick Mixed Pickling Spice

  • 1.5kg boneless beef short ribs

  • ¼ cup flour

  • 1 tbs vegetable oil

  • 2 medium red capsicums, cut into 2cm chunks (about 2½ cups)

  • 4 medium carrots, cut into 1cm slices (about 2 cups)

  • 3 ribs celery, cut into 3cm chunks (about 1½ cups)

  • 2 medium onions, cut into 3cm chunks (about 1½ cups)

  • 1½ cup Beef Stock

  • ¾ cup soy sauce

  • ½ cup rice vinegar

  • 2 tsp McCormick Ground Ginger

  • 1 cup crushed gingersnap biscuits (about 20 cookies)

  • ½ head bok choy, cut into 1-inch chunks (about 4 cups)

  • 1 tsp McCormick Sesame Seeds, toasted


  • 1.

    Place pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string. Set aside. Coat short ribs with flour.

  • 2.

    Heat oil in large deep fry pan or Dutch oven on medium-high heat. Add ½ of the short ribs; cook for 5 to 10 minutes or until browned on all sides. Add short ribs to slow cooker. Repeat with remaining short ribs. Place vegetables and spice bundle in slow cooker. Mix beef stock, soy sauce, vinegar and roasted ginger. Pour over top. Cover.

  • 3.

    Cook for 8 hours on LOW or 4 hours on HIGH or until short ribs are tender. Stir in crushed gingersnaps during last 30 minutes of cooking. Stir in bok choy during the last 15 minutes of cooking. Discard spice bundle. Serve short ribs and vegetables over cooked Asian noodles.


This recipe is from the Flavour Forecast 2015. Visit to explore all eight Flavour Forecast 2015 trends.

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