I have one more good slow cooker recipe to share today this one is cuisine fusion. Korean Beef with Soft Tacos. The recipe was adapted slightly from a Family Fun magazine feature by Stephanie O’Dea – you may know her better as the lady who blogged about using her slow cooker for a whole year! A good many of my slow cooker inspirations come from her site.
Slow Cooker Korean Beef Soft Tacos
Ingredients
For the beef:
3 pounds of boneless beef chuck steak
1/2 cup packed brown sugar
1/3 cup soy sauce
2 Tbsp minced garlic
1 shallot, peeled and diced
1 inch section of ginger peeled and grated
2 Tbsp white wine vinegar
1 Tbsp sesame oil
For the shredded cabbage slaw:
1 (16 oz bag) shredded coleslaw
1 Tbsp soy sauce
2 Tbsp white wine vinegar
Small flour tortillas
1. Place all the beef ingredients in the slow cooker crock.
2. Cover and cook on high for six to seven hours. Use forks to shred the beef and then stir it up into the juices.
3. While warming the tortillas slightly, in a large bowl, toss together the coleslaw ingredients.
4. Serve by scooping out the beef with a slotted spoon so that the liquid drains from it, place on the tortilla and top with the slaw.