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Simple Slow-Cooked Korean Beef Soft Tacos |
"This recipe was passed all the way down to me by means of a Korean buddy. So complete of flavor! I desired to percentage it with you all. I did tweak it a little to feature greater spice. Feel loose to tweak it your self!"
Ingredients :
- 1 (three pound) beef chuck roast, trimmed
- 1/2 onion, diced
- 1/2 cup dark brown sugar
- 1/3 cup soy sauce
- 10 cloves garlic
- 1 jalapeno pepper, diced (optionally available)
- 1 (1 inch) piece fresh ginger root, peeled and grated
- 2 tablespoons pro rice vinegar
- 1 tablespoon sesame oil
- salt and floor black pepper to taste
- sixteen (6 inch) corn tortillas (elective)
Instructions :
Prep : 15M | Cook : 8M | Ready in : 8H15M |
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- Put chuck roast into the crock of a sluggish cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
- Cook on High for eight hours (or on Low for 10 hours). Shred meat with a couple of forks and stir into the liquid inside the gradual cooker.
- Serve with corn tortillas and your favored toppings.
Notes :
- This recipe changed into handed right down to me, and I tweaked it a bit by means of skipping the ginger and diced jalapeno. Instead I used 2 tablespoons garlic-chili paste from the Asian isle at the grocery store. Depending on how highly spiced you want you could add more. We love spice!
- Also, for the the topping I brought a shredded bag of cole slaw, thinly sliced cucumbers, and carrots, tossed in 1 tablespoon soy sauce and a couple of tablespoons rice vinegar, with salt and pepper to flavor.
- Try the use of a Reynolds® slow cooker liner for your sluggish cooker for simpler cleanup.
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