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
Shredded Cabbage:
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.
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This is linked with:
Hearth and Soul at The 21st Century Housewife
Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Kelly The Kitchen Kop at Real Food Wednesday
The Mommy Club at Crystal and Co.
Works for Me Wednesday at We are THAT Family
What's on the Menu at Dining with Debbie
Best Recipes at This Chick Cooks
Gluten Free Wednesdays at Gluten Free Homemaker
Ingredient Spotlight: Soy Sauce at Eat at Home
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