Tuesday, October 29, 2013

Slowcooker Korean Beef Tacos



   I've been making this recipe for awhile now. It is is similar to Bulgogi, but, not that similar. We love Bulgogi and even though I have someone's secret family recipe, (thanks Jess!) I still can't make mine taste like hers. But this recipe is close enough to get by and delicious too! I know my husband loves it as much as I do, but, of course Monkey isn't a fan of anything with red meat. We weren't sure about how well Doodlebug would like it but we decided he's a fan, considering he literally licked his plate clean. I mean, he actually picked up the plate and licked it until there was nothing left. I suppose I can forgive his poor table manners considering he is only 14 months old.

   This is the perfect thing to make when you're to busy to spend more than 20 minutes total on dinner. The prep is super easy and and the slaw is a cinch to throw together. And as a bonus, it's super hearty and filling. It has become a staple in the comfort food category for my family.

For the meat:

2 lb beef roast
1/4 cup soy sauce
1/2 cup diced pear or pear puree (I used a jar of left over pear baby food)
1/2 an onion, minced
2 tablespoons grated ginger
2 tablespoons minced garlic
1/4 cup rice vinegar
2 tablespoons sugar (sometimes I use brown sugar)
1 teaspoon Sriracha

Whisk everything, except roast, together in a bowl or measuring cup, taste to make sure the flavors are balanced. Put roast in the bottom of slow cooker and pour the marinade over. Cook, covered, on low for approximately 8 hours. When the meat is tender and falls apart easily, pull the roast out and place on a cutting board. Allow your roast to rest for just a few minutes, once it has cooled enough to touch, shred the meat with two forks. Place the meat back in the crock pot and stirring to coat in the liquid. If there is more liquid than meat continue to cook, with the lid off, for about 15 minutes or, long enough, for the sauce to cook down and thicken. Serve with slaw and flour tortillas.
* It can go longer than 8 hours if your schedule requires.

For the slaw:

1/2 head of cabbage shredded
2 tablespoons mayo
juice of 1 lime
2 tablespoons honey
salt to tast

Whisk the mayo, juice and honey together in a large bowl. Add in your cabbage and toss to coat. Season with salt. Serve along with the meat and tortillas.
*Make this just before serving. It gets soggy if it sets too long.

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