Vance has been working nights this week and last night was his first evening off in a while. To kick off our weekend, I made Korean Shredded Beef with a spicy slaw for some delicious tacos (using my beloved slow cooker).
2 pound cut of beef (I used chuck roast)
1/2 cup brown sugar
1/2 soy sauce
4 cloves garlic
1/2 onion, diced
1 inch fresh ginger, peeled and grated
1 tablespoon sesame oil
1 whole jalapeno, seeds removed and diced
2 tablespoon apple cider vinegar
1 tablespoon mirin, sweetened sake
1 tablespoon sesame seeds
Combine everything but the beef in a bowl and stir. Place the beef in the slow cooker and salt and pepper the meat. Add sauce to slow cooker and distribute. Set cooker to low and cook for about 6-7 hours. About an hour before you will serve, cut the meat (this will help to shred). After you remove the beef, shred with a fork or pulse in the food processor with shredding blade.
Package of broccoli slaw or shredded cabbage
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon honey
1 tablespoon apple cider vinegar
few dashes of Tabasco
Mix all together until well-blended
Assemble warmed tortillas (corn or flower) with beef and slaw...enjoy!