Tuesday, July 29, 2014

Korean Tacos - Slow Cooker Recipe

 3-4 pounds beef roast (I used a trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 head garlic (peeled, but leave cloves intact--approx 10 cloves)
 1/2 onion,sliced thinly and sauteed until soft
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (or serrano if you want it a bit hotter)
The Directions.
Use a 6-quart slow cooker. Soften the onions first - it softens the overwhelming onion flavor.
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 Coleslaw

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic
9 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

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