Crockpot Monday: Korean Beef Soft Tacos

Today is the first day of school. I can't believe it but I have not only a junior, but a senior as well! Where the heck has the time gone? It just doesn't seem possible that they're this old already.  I'm trying really hard not to blink because I'm afraid if I do, I'll open my eyes and they'll be married with kids of their own! As long as my eyes are open, I might as well get dinner going....

Ingredients:
 3-4 pounds beef roast
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic (peeled, but cloves intact - about 10 cloves)
 1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)
*Shredded Cabbage (recipe below!)

The Directions:

Use a 6-quart slow cooker. Trim off the visible fat from your roast. Toss all of the ingredients into the crockpot. Ta da!

Cover and cook on low for 8-10 hours or until meat has fully shredded.  Serve in soft corn or flour tortillas with shredded cabbage salad and white or brown rice.

Shredded Cabbage:

1 bag shredded coleslaw from the grocery store's produce section
1 tablespoon soy sauce
2 tablespoons seasoned rice vinegar
salt and pepper to taste

Toss together and serve immediately (It wilts if you leave it sit for too long.)



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