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Korean Beef Tacos

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Serves 6


2 lb. beef roast, trimmed of fat
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves fresh garlic, peeled but intact
1 cup red onion, diced
2 jalapenos, diced
1 tablespoon fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
2 tablespoons sesame seeds
12 Corn tortillas, warmed, for serving
  1. Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl. Add the beef and garlic to 6 quart slow cooker and cover with the sauce. Cook for 8-10 hours on low.
  2. When it has 30 minutes left to cook and the beef can be easily shredded with a fork, break it into smaller pieces and remove and discard any visible fat. Continue cooking without the lid on so the sauce thickens up.
  3. Serve shredded beef over warm corn tortillas topped with Spicy Broccoli Slaw. (see recipe below) Serve two tacos per person.
Spicy Broccoli Slaw
1 package broccoli slaw mix
3 slices red onion, rinsed and chopped
1/2 cup prepared bottled coleslaw dressing
1 tablespoon Sriracha Hot Sauce or Chili garlic sauce
  1. In a medium bowl, mix together all ingredients well.
  2. Refrigerate until ready to use.
Course: Dinner
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