Simple Korean Flank Steak - Crock-Pot Smart-Set Owner's Manual

Winter Comfort Pot Roast (cont.)
6. Pour the liquid over the roast, cover, and cook on LOW for 8-10 hours
or on HIGH for 5-7 hours.
7. Remove roast, carrots and onions and strain and reserve liquids. Using a
skimmer or defatter, remove and discard fat from liquid. Place in saucepan,
and boil and reduce liquids by half, about 10 minutes. Stir in the brandy,
horseradish and mustard.
8. In a small bowl, stir together the sour cream and the flour. Stir in 2
tablespoons of the brandy sauce to the sour cream and flour mixture and
add back to the pan. Cook gently over medium heat for about 4-5 minutes.
9. Slice thinly, and serve with sauce and parsley to garnish.
Serves 6-8

Simple Korean Flank Steak

6 pounds flank steak
1 cup soy sauce
cup brown sugar
1 /
2
2-4 tablespoons freshly grated gingerroot
6 cloves garlic, minced
1 bunch scallions, minced
1. In a bowl, mix soy sauce, brown sugar, gingerroot, garlic, and scallions.
2. With a fork, prick the surface of the steak and place in marinade for 2 hours
or overnight.
3. Put steak and marinade into the stoneware, cover, and cook on LOW for 8-10
hours or on HIGH for 5-7 hours.
Serves 8-10
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
E59
Refer to pg. 10 for instructions.