Solstice Simmer: Just 5 ingredients. It’s the perfect toss-and-go meal for those long sunny summer evenings.

Pat the beef shanks or short ribs dry with paper towels and trim off any large, hard pieces of surface fat if needed. Leave the connective tissue and smaller bits of fat, as these will melt down and help create that rich, silky texture.

Lay the beef pieces in the bottom of a 5- to 7-quart slow cooker, nestling them into an even layer as best you can. It’s fine if they overlap a bit.

In a medium bowl, whisk together the beef broth, barbecue sauce, soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the sauce mixture evenly over the beef in the slow cooker, turning a few pieces with tongs to make sure everything is coated. The meat does not need to be fully submerged; it will release juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is extremely tender, gelatinous around the edges, and easily pulls away from the bone with a fork.

Once the meat is tender, use tongs to carefully remove the bones and any large, unappealing pieces of fat or gristle. Return the boneless meat chunks to the slow cooker, breaking them into bite-sized morsels with the tongs or a fork.

Stir the meat back into the sauce so every piece is coated in the thick, unctuous liquid. If the sauce seems too thin, prop the lid open slightly with a wooden spoon and cook on HIGH for another 15 to 30 minutes to let it reduce and cling more tightly to the meat.

Taste the sauce and adjust if needed, adding a splash more broth if it’s too strong or a teaspoon or two of brown sugar if you’d like it sweeter. Serve hot, spooning the tender meat and sauce over your favorite starch.

Variations & Tips