When tart apple and sweet carrot cook down slowly with smoked paprika they make a savory jam for these fall-off-the-bone tender ribs.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Put the apples and carrots in a large slow cooker; top with the onion wedges and then the beef.
Step 2
Combine the applesauce, vinegar, garlic, Worcestershire sauce, paprika, mustard, and salt. Pour the mixture over the beef. Cover the slow cooker and cook on low for 8 to 10 hours, or high for 4 to 5 hours.
Step 3
Transfer the meat, apples, and vegetables to a serving platter. Pour the juices into a saucepan, bring to a boil over high heat, reduce the heat, and simmer for 5 minutes.
Step 4
Combine the cornstarch with the apple cider, stirring until the mixture is smooth. Pour into the simmering juices, bring to a boil, and cook for 1 minute or until the sauce becomes thick and clear. Pour the sauce over the meat and serve.
