Recipe of the Week--Korean Beef Tacos

Each week, in an attempt to avoid becoming "bored" with our meals, we try to make a new recipe.  Sometimes we luck out and sometimes, well--it leaves something to be desired.

This week's experiment was Shredded Korean Beef Tacos by Stephanie O'Dea at www.crockpot365.blogspot.com.  If you have never been to her site, you're missing out!!!  ALL of her recipes are for the slow cooker, which is a dream come true for us.

Anyhow, the Korean Beef Tacos turned out uh-mazing.  When the Food Network's food trucks came through town this past Spring, I was dying to eat from the Korilla (Korean) BBQ truck.  But the lines were insane and I was too lazy to fight the crowds.  Personally, I would like to think these tacos are just as good--if not better--than Korilla's tacos.  They're super simple and holy schnikes--the combination of the meat with the slaw in a tortilla was like a party in my mouth!

Korean Beef Tacos by Stephanie O'Dea

Shredded Korean Beef Tacos

3-4 lb. beef roast (I used a trimmed chuck roast)

1/2 C. brown sugar

1/3 C. soy sauce 

1 head garlic peeled, cloves intact (I used a couple spoons of pre-chopped garlic)
1/2 onion, diced

1 inch fresh ginger root, peeled and grated (I used a huge spoonful of jarred ginger)

2 T. seasoned rice wine vinegar

1 T. sesame oil

1 whole jalapeno, diced (be careful! use gloves!)

Use a 6-quart slow cooker.  Throw everything in however you'd like (I put the meat in first and then dump everything else on top).  Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas with shredded cabbage salad and white or brown rice.

Asian Slaw

1 bag shredded coleslaw

1 T. sesame oil

2 T. soy sauce
4 T. seasoned rice vinegar

salt and pepper to taste

sugar to taste

Toss all ingredients together and serve immediately (it gets too wilty if you make it early in the day).