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Slow Cooker Korean Beef Tacos with Sesame Slaw

12 Whole-wheat Tortillas
4 pounds Beef Roast
1/2 cups Brown Sugar
13 cups Soy Sauce
1/2 cups Onion, Chopped
10 cloves Garlic
1 piece (About 1 Inch) Fresh Ginger, Peeled And Grated
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Sesame Oil
1 whole Jalapeno, Seeded And Carefully Chopped
3 cups Coleslaw Mix (The Kind With Carrots In It)
1/2 cups Green Pepper, Finely Chopped
1/4 cups Snipped Cilantro
3 Tablespoons Sesame Oil
2 Tablespoons White Vinegar
2 cloves Garlic, Pressed
1/2 teaspoons Salt
1/4 teaspoons Pepper


Place the the ingredients for the Korean beef in your slow cooker. Cover and cook on low for 9 hours. Shred and allow to sit in juices for the last 1-2 hours, with the lid off of slow cooker. Before meat is done, combine in a medium bowl the slaw ingredients. Allow to refrigerate for several hours before serving. Serve shredded meat and slaw in a folded tortilla. Dig in!

Source: tastykitchen.com