Slow Cooker Korean Beef Tacos
4 - 8 people
00h 20
08h 00
Elevate your taco night with our tantalizing Slow Cooker Korean Beef Tacos recipe. Tender and flavourful stewing beef, slow-cooked to perfection in a delightful Korean-inspired marinade, is the star of this mouthwatering dish.
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Ingredients and Method
Ingredients
- 3 lb Butcher Box.ca organic or 100% grass fed grass finished stewing beef
- 1/2 medium yellow onion, diced
- 1/2 cup dark brown sugar
- 1/3 cup soy sauce
- 10 cloves garlic
- 1 medium jalapeno pepper, seeded and diced
- 1 piece (approx 1") fresh ginger root, peeled and grated
- 2 tbsp seasoned rice vinegar
- 1 tbsp sesame oil
- to taste salt and ground black pepper
- 3 tbsp all purpose flour
- as needed grapeseed or other neutral cooking oil
Method
- In a large bowl or zippered bag, mix all purpose flour with salt and pepper to taste. Toss stew beef to lightly coat.
- Heat grapeseed oil in large skillet over medium high heat until shimmery. Add stew beef in batches to ensure it is single layered in the skillet, quickly sear to light golden brown on all sides, turning as needed to sear all sides. Remove to slow cooker, continuing batches as needed to sear all stewing beef.
- Add onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper to slow cooker. Cover and cook until pieces of stew beef are fall apart tender - 10 hours on low or 8 hours on high.
- Remove stew beef to cutting board to continue shredding if needed. Return to slow cooker and mix well with juices.
- Serve on corn tortillas with garnishes of your choosing - including a slaw made from a bag of shredded coleslaw mixed with thinly sliced carrots and cucumbers. Toss in 1 tbsp soy sauce, 2 tbsp rice vinegar, salt and pepper.
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