This was edible, but that is the best I could give it. It lacked the flavor korean beef normally has. The slaw was a nice crunchy addition, but neither is anything special.
Korean Crock-pot Beef Tacos {Gluten Free}
Yield: 1 serving
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Ingredients
- 3-4 pound(s) beef chuck roast
- 1/2 cup(s) brown sugar
- 1/3 cube(s) tamari sauce
- 3 tablespoon(s) garlic cloves, crushed
- 1/2 onion, diced
- 2 inch fresh ginger root, peeled and grated
- 2 tablespoon(s) seasoned rice wine vinegar
- 1 tablespoon(s) sesame oil
- 2 whole jalapeno, diced, seeded
- 1 splash fish oil
Preparation
- Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients ina bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.
- See Recipe for Slaw
December 2012
This recipe is a personal recipe added by ChristinaWoods and has not been tested or endorsed by MyRecipes.
Korean Crock-pot Beef Tacos {Gluten Free} Recipe at a Glance
- COURSE: Main Dishes
- COOKING METHOD: Slow Cook
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