Korean Beef Soft Tacos

By Keli

Ingredients

• For the Beef
• 1 (3 lb) beef chuck roast trimmed
• 1/2 cup packed dark brown sugar
• 1/3 cup soy sauce
• 10 cloves of garlic peeled
• 1/2 onion, diced
• 1 inch section of ginger, peeled and grated
• 2 Tbsp seasoned rice vinegar
• 1 Tbsp sesame oil
• 1 jalapeno, seeded and diced
• For the Cabbage Slaw
• 1 (16 oz) bag shredded coleslaw
• 1 Tbsp soy sauce
• 2 Tbsp seasoned rice vinegar
• Salt/Pepper
• Corn tortilla

Preparation

Step 1

-Place all the ingredients for the beef in the slow cooker

-Cover and cook on low for 8-10 hours or until meat is very tender. Use forks to shred the beef then stir the beef into the juices

-In large bowl, toss together slaw ingredients

-To serve, remove a helping of the beef with slotted spoon, place on a warm tortilla and top with some cabbage slaw