Korean Beef Tacos
- 1.5 lb boneless beef roast
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 6-8 cloves garlic, whole
- 1/2 white onion, sliced
- 1 tablespoon peeled and grated fresh ginger
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 whole jalapeno, diced
- 6 ″ corn tortillas
- Asian slaw – I used a bag mix from the grocery store
Place all ingredients in a large ziploc bag and freeze until needed.
Before using let thaw in fridge overnight. Dump everything in the crockpot and cook 8 hours on low. Shred beef in crockpot and smash up the garlic cloves.
Toss together the Asian slaw. Fill tortillas with meat and slaw.