Crockpot Korean Beef Tacos
Ingredients 2 tablespoons unsalted butter 5 pound beef chuck roast 3/4 cup soy sauce 1 cup brown sugar, packed 6 cloves garlic, minced 3 scallions, both white and green portions, chopped 4 tablespoons ginger, grated 6 tablespoons rice vinegar 2 tablespoons toasted sesame oil 2 teaspoons hot red pepper flakes Directions Melt butter over medium-high heat in heavy bottom sauté pan large enough to accommodate chuck roast. Place roast in pan and cook until well browned on all sides. (This step can be done the night before, but do not skip it, as the caramelizing on the meat creates a great deal of flavor.) Place roast into the crockpot. Mix together remaining ingredients and pour over top of roast. Cover crockpot and cook on low for 8 hours. If time allows, transfer beef and juices to large covered bowl and allow it to sit overnight in refrigerator. Skim off accumulated fat that congeals at surface. Shred beef and mix with juices before reheating. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
