Ingredients
o For the Korean beef:
o
~5 lbs beef short ribs (can also use chuck roast or back ribs)
o
1 bottle (10 oz) low sodium soy sauce
o
1 cup packed brown sugar
o
6 cloves garlic, minced
o
4 Tbsp ginger, grated
o
6 Tbsp rice vinegar
o
2 Tbsp dark sesame oil
o
2 Tbsp vegetable or olive oil
o
2 Tbsp sriracha
o
1 cup water (optional)
o For the Cucumber
Slaw:
o
1 cucumber (seedless recommended)
o
Thinly sliced red onion rounds
o
1/2 tsp salt
o
2 Tbsp rice vinegar
o
crushed red pepper flakes to taste
o For the tacos:
o
16 small wheat tortillas
o
cilantro
o
bean sprouts
o
Greek yogurt (or sour cream)
o
sriracha
Instructions
1. To make the cucumber
slaw, slice the cucumber very thinly and sprinkle with salt. Place in a
colander and let sit for up to an hour over a bowl or in the sink.
2. Shake additional
water from the colander or pat with paper towels.
3. Transfer to a bowl
and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate
until ready to use (leftovers get less and less crunchy as they sit but it can
be made ahead, just pour off any accumulated liquid and toss with an additional
1-2 tsp vinegar to taste, if necessary).
4. To make the Korean
beef for the tacos, spray your slow cooker crock with non-stick cooking spray
and add the ribs.
5. Whisk soy sauce,
sugar, and vinegar with the garlic, ginger, sriracha, and oils.
6. Pour over the ribs
in the crockpot. (I thought the liquid level looked a little low so I added ~ 1
1/2 cups of water.)
7. Cook on low for 8
hours.
8. (optional) Remove 1
1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid
into a small sauce pan and bring to a boil. Reduce heat and simmer while
separating the meat from the bones. Reduce the liquid by about half and pour
over the shredded meat.
9. To assemble, serve
the shredded meat on warmed tortillas topped a spoon of cucumber slaw,
cilantro, bean sprouts, sriracha and a dollop of yogurt.
Notes from Jill's Kitchen: I don't remember if I made the cucumber slaw with this. I think I did? Maybe? Sure, why not. Cucumbers or no, this is one I have made many times but recently forgot about and will now happily begin making it again. Cheers!
No comments:
Post a Comment