Slow Cooker Korean BBQ Beef Tacos

Name: Slow Cooker Korean BBQ Beef Tacos
Prep time: 45 min
Total time: 5 h 45 min
Yield: 12 servings
Ingredients: Beef; 1 Half Stick (1/4 cup) Land O Lakes® Butter; 3 to 3 1/2 pounds boneless beef short or country-style ribs *; 1/3 cup chopped green onions; 1 cup apple juice; 1/3 cup firmly packed brown sugar; 1/4 cup mirin; 1/4 cup rice wine vinegar; 1/4 cup soy sauce; 1 teaspoon finely chopped fresh garlic; 1 teaspoon grated fresh ginger root **; Asian Slaw; 1/4 cup rice wine vinegar; 1 tablespoon firmly packed brown sugar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/8 teaspoon garlic chile sauce; 4 cups coleslaw tri-color mix; 2 tablespoons finely chopped cilantro leaves; Tortillas; 12 (7- to 8-inch) flour tortillas

Crisp fresh slaw is the perfect topper on these tasty Korean BBQ tacos.

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45 min

Prep Time

05 hrs 45 min

Total Time

servings

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Ingredients

Beef

1 Half Stick (1/4 cup) Land O Lakes® Butter

3 to 3 ¹/₂ pounds boneless beef short or country-style ribs

¹/₃ cup chopped green onions

1 cup apple juice

¹/₃ cup firmly packed brown sugar

¹/₄ cup mirin

¹/₄ cup rice wine vinegar

¹/₄ cup soy sauce

1 teaspoon finely chopped fresh garlic

1 teaspoon grated fresh ginger root

Asian Slaw

¹/₄ cup rice wine vinegar

1 tablespoon firmly packed brown sugar

1 tablespoon soy sauce

1 teaspoon sesame oil

¹/₈ teaspoon garlic chile sauce

4 cups coleslaw tri-color mix

2 tablespoons finely chopped cilantro leaves

Tortillas

12 (7- to 8-inch) flour tortillas

*Substitute bone-in short ribs or boneless chuck pot roast. **Substitute 1/2 teaspoon ground ginger.

How to make

STEP 1

Melt butter in 12-inch skillet over medium-high heat. Add ribs; sear on all sides, 10 minutes or until deep golden brown and crust begins to form. Transfer beef and pan drippings to 5- to 6- quart slow cooker. Add green onions.
STEP 2

Whisk all remaining beef ingredients together in bowl until sugar is dissolved. Pour over beef.
STEP 3

Cover; cook on Low heat setting 5-7 hours, or High heat setting 4-6 hours or until beef pulls apart easily with fork.
STEP 4

Remove beef from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 2 cups juice to slow cooker, discarding fat and remaining juice.
STEP 5

Pull beef into shreds using 2 forks. Return shredded beef to slow cooker; stir.
STEP 6

Combine 1/4 cup rice wine vinegar, 1 tablespoon brown sugar, 1 tablespoon soy sauce, sesame oil and garlic chile sauce in bowl; stir until sugar is dissolved. Add coleslaw mix and cilantro; toss to coat.
STEP 7

Place about 1/2 cup shredded meat into each tortilla. Top with about 1/4 cup Asian slaw mixture.

Tip #1

Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

730 Calories

55 Fat (g)

110 Cholesterol (mg)

760 Sodium (mg)

34 Carbohydrates (g)

2 Dietary Fiber

23 Protein (g)

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