I found this recipe here and if you read Tina's blog you will see that she adapted it from What's Cookin' Chicago? a blog I have recently started reading. I cut Tina's recipe in half and also used a chuck pot roast as there is no finding beef ribs in the grocery stores I frequent. I was a chicken about the red pepper flakes and just added a pinch but went back the next day and added way more and I am not a hot and spicy lover. It just needed it. The cucumbers and bean sprouts make these tacos extra good. MNDeb couldn't stop raving about them!
Crockpot Korean Beef Tacos
The Cucumber Slaw:
1 hot house cucumber (the wrapped skinny kind)
2 teaspoons rice vinegar
1/2 teaspoon sugar
pinch of salt
crushed red pepper flakes to taste
The Korean Beef:
3 lbs. boneless chuck pot roast
3/4 cup low sodium soy sauce
1/2 cup packed brown sugar
5 cloves garlic, grated or use a press
2 tablespoons grated ginger
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoons crushed red pepper flakes
The tacos:
10 small flour tortillas
bean sprouts
cilantro (optional)
sriracha (if you need extra heat.)
2 teaspoons rice vinegar
1/2 teaspoon sugar
pinch of salt
crushed red pepper flakes to taste
The Korean Beef:
3 lbs. boneless chuck pot roast
3/4 cup low sodium soy sauce
1/2 cup packed brown sugar
5 cloves garlic, grated or use a press
2 tablespoons grated ginger
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoons crushed red pepper flakes
The tacos:
10 small flour tortillas
bean sprouts
cilantro (optional)
sriracha (if you need extra heat.)
Directions:
For the Cucumber Slaw:
Slice cucumbers as thin as you can get them (I used a mandolin slicer) and place in a bowl. Combine rice vinegar, sugar, salt, and crushed red pepper in a small jar, covr and shake to combine. Pour over cucumbers and refrigerate until needed. You can make these the night before if desired.
For the Korean Beef:
Wipe inside of crock pot with a little oil add the pot roast. In a small bowl, whisk together remaining ingredients until combined; pour over the roast. Cook on low heat for 8 hours. If posible, turn roast halfway through. When done, remove meat from crockpot and set aside to cool before shredding. Return meat to sauce when shredded. I like to cook the roast a day ahead, and store the shredded meat separate from the sauce. The fat will rise to the top of the sauce and be easy to remove the next day.
For the tacos:
Warm taco shells in the microwave. Add shredded beef, cucumber slaw, bean sprouts, and cilantro.
Slice cucumbers as thin as you can get them (I used a mandolin slicer) and place in a bowl. Combine rice vinegar, sugar, salt, and crushed red pepper in a small jar, covr and shake to combine. Pour over cucumbers and refrigerate until needed. You can make these the night before if desired.
For the Korean Beef:
Wipe inside of crock pot with a little oil add the pot roast. In a small bowl, whisk together remaining ingredients until combined; pour over the roast. Cook on low heat for 8 hours. If posible, turn roast halfway through. When done, remove meat from crockpot and set aside to cool before shredding. Return meat to sauce when shredded. I like to cook the roast a day ahead, and store the shredded meat separate from the sauce. The fat will rise to the top of the sauce and be easy to remove the next day.
For the tacos:
Warm taco shells in the microwave. Add shredded beef, cucumber slaw, bean sprouts, and cilantro.
1 comment:
This was just as fabulous IRL as it sounded!
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