Slow Cooker Shredded Korean Beef Tacos

9 Dec

i’m always looking for more crockpot recipes.  this recipe was pretty good — but definitely without the tortilla….  the tortilla overpowered the flavors of the beef and cole slaw.



Slow Cooker Shredded Korean Beef Tacos

adapted from a year of slow cooking

The Ingredients.
serves 6-8
 3-4 pounds beef roast
1/2 cup brown sugar
1/3 cup low sodium soy sauce
1 head garlic (peeled, but leave cloves intact–approx 10 cloves)
 1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced
The Directions.
Use a 6-quart slow cooker.  trim off the visible fat.  Throw everything in however you’d like.
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 or flour tortillas with shredded cabbage salad
this is how I made my shredded cabbage:
1 bag shredded coleslaw from the grocery store’s produce section
1 tablespoon low sodium soy sauce
2 tablespoons rice vinegar
salt and pepper to taste
toss together and serve immediately (it gets too wilty if you make it early in the day)

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