Korean Beef Soft Tacos

Korean Beef Soft Tacos
Servings: 8 Slow Cook 8 hrs to 10 hrs


For the broth:
  • 1 3 pound beef chuck roast, trimmed
  • 1/2 cup packed dark brown sugar
  • 1/3 cup soy sauce
  • 10 cloves garlic, diced
  • 1/2 onion, diced
  • 1 inch section of fresh ginger, peeled and grated
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 jalapeno, seeded and diced
For the shredded cabbage slaw:
  • 1 16 ounce bag shredded coleslaw
  • 1 tablespoon soy sauce
  • 2 tablespoons seasoned rice vinegar
  • Salt and pepper to taste

Make It

1. Place all the ingredients for the beef in the slow cooker.

2. Cover and cook on low for 8 to10 hours, or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.

3. In a large bowl, toss together the slaw ingredients.

4. To serve, remove a helping of the beef with a slotted spoon or tongs, place it on a warmed tortilla, and top with some cabbage slaw.