Bulgogi is a traditional Korean dish, usually with beef. This is a version done in a crockpot, aka slow-cooker.
Fragrant cinnamon, oregano and thyme lend an exotic touch to this baked pasta dish. I often make it with ground lamb, although beef is a satisfying substitute. It can be made almost entirely ahead and serves a crowd — two things that make entertaining family and friends easy and enjoyable. From Meredith Deeds.
This was a winner of a recipe. I substituted 1/2 cup of red wine for some of the beef broth. (Who wouldn’t??) We had this two nights running and the “ummmmmms” and “oooooos” around the table were pretty awesome.
I’m not sure where this recipe came from, but it’s a grand soup, a beet-based borscht.
I originally picked up this recipe from a friend who goes by the alter ego of Fielding Melish (cf. Woody Allen movies). This is one of the recipes that I lost and am trying to recreate from memory. I haven’t tried out this version, but it’s the best I can remember it.
We call this “Red Kettle” pot roast because we cook it in a red dutch oven :-)