0/5
(0 Votes)
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
You'll also love
-
Candied Yams with walnuts 2.8/5 (15 Votes) -
Crock-Pot Boston Butt Shoulder for... 1.5/5 (2 Votes)
You'll also love
-
Beef Chile Relleno Casserole 0/5 (0 Votes)