KOREAN BBQ BEEF TACOS WITH ASIAN SLAW
3.5# BEEF CHUCK ROAST
2 T RICE VINEGAR
1/3 C HOISIN SAUCE
¼ C CORNSTARCH
2 T SESAME OIL
4 CLOVES GARLIC, chopped
½ C SOY SAUCE
¾ C BROWN SUGAR
1 RED ONION, sliced
KOSHER SALT & FRESH CRACKED BLACK PEPPER
ASIAN SLAW
2 t SESAME OIL
4 T SOY SAUCE
2 t FRESH GINGER, minced
2 t GARLIC, minced
4 T LIME JUICE
1 CARROT, julienne
1 ENGLISH CUCUMBER, julienne
1 JICAMA (or KOHLRABI) julienne
PICKLED RED ONION
1 MEDIUM RED ONION, thinly sliced
1 CLOVE GARLIC
1 t BLACK PEPPERCORNS
1 ½ T KOSHER SALT
3 T SUGAR
1 C CHAMPAGNE VINEGAR
Place all of the ingredients in a mason jar and shake until sugar and salt have dissolved. Refrigerate overnight.
FLOUR ‘STREET TACO SIZE’ TORTILLAS
CILANTRO, garnish
LIME wedges, garnish
Season the chuck roast with salt and pepper. In a large slow cooker, add the vinegar, hoisin, cornstarch, sesame oil, garlic, soy sauce, brown sugar and red onion. Stir to combine. Place the chuck roast atop this mixture and turn on low heat. Cook for 10 hours or until fork tender, turning once. Remove the meat from the slow cooker and place on a plate to cool. Dump the liquid (bbq sauce) from the slow cooker through a fine mesh sieve to remove any solids. Discard solids. Place the BBQ sauce in a container and refrigerate overnight. Shred the beef and remove any fat. Refrigerate overnight. Remove the BBQ sauce from the refrigerator and skim off the top layer of fat and discard. Place the BBQ sauce in a sauce pan set over medium heat and let come to a simmer. Add the shredded beef and warm through. Season to taste with salt and pepper.
Make the Asian Slaw: Place the sesame oil, soy sauce, ginger, garlic and lime juice in a mason jar. Cover and shake until combined. Place the carrot, cucumber and jicama in a small bowl and pour the Asian vinaigrette atop. Cover and refrigerate for one hour. (Vinaigrette can be made one day in advance. Add fresh vegetables one hour before serving)
To serve: Wrap the flour tortillas in foil and warm in a 350 degree oven. Top each tortilla with BBQ beef and Asian slaw. Garnish with pickled red onion, cilantro leaves and wedges of lime.
2 T RICE VINEGAR
1/3 C HOISIN SAUCE
¼ C CORNSTARCH
2 T SESAME OIL
4 CLOVES GARLIC, chopped
½ C SOY SAUCE
¾ C BROWN SUGAR
1 RED ONION, sliced
KOSHER SALT & FRESH CRACKED BLACK PEPPER
ASIAN SLAW
2 t SESAME OIL
4 T SOY SAUCE
2 t FRESH GINGER, minced
2 t GARLIC, minced
4 T LIME JUICE
1 CARROT, julienne
1 ENGLISH CUCUMBER, julienne
1 JICAMA (or KOHLRABI) julienne
PICKLED RED ONION
1 MEDIUM RED ONION, thinly sliced
1 CLOVE GARLIC
1 t BLACK PEPPERCORNS
1 ½ T KOSHER SALT
3 T SUGAR
1 C CHAMPAGNE VINEGAR
Place all of the ingredients in a mason jar and shake until sugar and salt have dissolved. Refrigerate overnight.
FLOUR ‘STREET TACO SIZE’ TORTILLAS
CILANTRO, garnish
LIME wedges, garnish
Season the chuck roast with salt and pepper. In a large slow cooker, add the vinegar, hoisin, cornstarch, sesame oil, garlic, soy sauce, brown sugar and red onion. Stir to combine. Place the chuck roast atop this mixture and turn on low heat. Cook for 10 hours or until fork tender, turning once. Remove the meat from the slow cooker and place on a plate to cool. Dump the liquid (bbq sauce) from the slow cooker through a fine mesh sieve to remove any solids. Discard solids. Place the BBQ sauce in a container and refrigerate overnight. Shred the beef and remove any fat. Refrigerate overnight. Remove the BBQ sauce from the refrigerator and skim off the top layer of fat and discard. Place the BBQ sauce in a sauce pan set over medium heat and let come to a simmer. Add the shredded beef and warm through. Season to taste with salt and pepper.
Make the Asian Slaw: Place the sesame oil, soy sauce, ginger, garlic and lime juice in a mason jar. Cover and shake until combined. Place the carrot, cucumber and jicama in a small bowl and pour the Asian vinaigrette atop. Cover and refrigerate for one hour. (Vinaigrette can be made one day in advance. Add fresh vegetables one hour before serving)
To serve: Wrap the flour tortillas in foil and warm in a 350 degree oven. Top each tortilla with BBQ beef and Asian slaw. Garnish with pickled red onion, cilantro leaves and wedges of lime.
