Tuesday, March 19, 2013

Slow Cooker Korean Beef Tacos

Hey guys! Here's another amazing winner of a slow cooker recipe. I promise that you will love it!

Slow Cooker Korean Beef Tacos

3-4 pounds beef roast (I used a chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce 
1 head garlic (peeled, but leave cloves intact--approx 10 cloves. I smashed them.)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)

The Directions.

Use a 6-quart slow cooker. No need to brown the meat, but do trim off the visible fat. Put roast in slow cooker. Mix all ingredients into a bowl then pour over meat. 

Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn tortillas with shredded cabbage salad.

Shredded cabbage:

1 bag shredded coleslaw from the grocery store's produce section
1 tablespoon soy sauce 
2 tablespoons rice vinegar
salt and pepper to taste
toss together and serve immediately

1 comment:

Ang said...

thanks for saving the leftovers for me dude...haha...just kidding.