Korean Beef Tacos (Slow cooker)

Adapted from A Year of Slow Cooking

Ingredients:

• Chuck Roast (3 or 4 pounds)
• 1/2 cup brown sugar
• 1/3 cup soy sauce
• 1 head garlic (peeled, but leave cloves intact)
• 1/2 onion, diced
• 1 inch fresh ginger root, peeled and grated
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 whole jalapeno, diced (or 1 tablespoon pickled jalapeno, diced

Directions:

1. Trim visible fat from the chuck roast
2. Add all the ingredients to the slow cooker
3. Cook on low for 8 – 10 hours.
4. Remove meat and shred.
5. Dad strained the broth removing the vegetable pieces.  I think you could leave them.
6. Return the meat to the broth.
7. Serve in tortillas topped with shredded cabbage salad (recipe below) and rice.

Shredded Cabbage Salad

Ingredients:

• 1 bag shredded coleslaw or 1/2 head cabbage, shredded
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper
• 1 teaspoon sugar

Directions:

Toss together and serve over the beef