I really love having my slow cooker to lean on when I have a busy day. Walking in the house after a long day and smelling dinner simmering is such a mood booster for me. I also love slow cooker recipes that I can whip together in five minutes – the longer I get to sleep in the morning, the better. This recipe was perfect on both accounts.
I really loved this. The sweetness of the sauce of the beef paired well with the slight spiciness of the cucumber slaw. Leftover were gone in record time!
Korean Beef Tacos
(from Pink Parsley)
1 1/2 lbs. boneless short ribs
3/4 c. low sodium soy sauce
2/3 c. packed brown sugar
5 cloves garlic
1-2 in. piece of fresh ginger, peeled
6 T. rice vinegar
2 T. dark sesame oil
1-2 t. crushed red pepper flakes
For the cucumber slaw:
1 hot house cucumber
4 t. rice vinegar
1 t. sugar
2 pinches of salt
Crushed red pepper flakes to taste
In the bowl of a small food processor, pulse the garlic and ginger until finely chopped.
Add the ribs to the crock pot. In a medium bowl, whisk together all the ingredients for the cooking liquid. Pour over the ribs.
Set the crock pot to low and cook about 8 hours. When ready to serve, shred into bite-sized pieces.
Skim the fat off the top of the liquid and add to a small saucepan. Simmer over medium-low heat until thickened and reduced. Pour over the shredded meat and serve.
For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate until ready to use.
To serve, warm tortillas and fill with the shredded meat and top with cucumbers.