This is one of the easiest recipes in the world. Chuck it all in the crockpot and let it sit all day. Come home at the end of the day to some tasty Asian tacos. The seasoned coleslaw brought this to another level. It added the perfect crunch.
They weren't the prettiest things in the world to eat but still very tasty. I do think that next time that I will kick it up a notch and add more garlic and a bit more seasonings.
Shredded Korean Beef Tacos Recipe
Adapted from A Year of Slow Cooking
3 - 4 lbs. beef roast
1/2 cup brown sugar
1/3 cup soy sauce
1 head of garlic, peeled but leave cloves whole, about 10 cloves
1 tbsp. ginger, minced
2 tbsp. seasoned rice wine vinegar
1 tbsp. sesame oil
1 jalapeno, diced
1 bag shredded coleslaw
1 tbsp. soy sauce
2 tbsp. seasoned rice vinegar
Salt and pepper to taste
Throw in everything and cook all day on low, about 8 - 10 hours. Shred meat and stir to distribute the juices. Serve on corn tortillas with shredded cabbage.
Two Years Ago...
Fiesta Corn Chowder