Korean Tacos

from the kitchen of Dawn Bingham

For the Beef:
1 (3 lbs) beef roast, trimmed
1/2 c. packed brown sugar
1/3 c. soy sauce
10 cloves garlic, peeled (not cut up/minced)
1/2 onion, diced
1-inch section of fresh ginger, peeled and grated
2 T. seasoned rice vinegar
1 T. sesame oil
1 jalepeno, seeded and diced

For the Slaw:
1 (16 oz) bag shredded coleslaw
1 T. soy sauce
2 T. seasoned rice vinegar
Salt and pepper to taste

Corn tortillas
Cilantro
Lime wedges

1. Place all the ingredients for the beef into the slow cooker.

2. Cover and cook on low for 8-10 hours, or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.

3. In a large bowl, toss together the slaw ingredients.

4. To serve, remove a helping of the beef with a slotted spoon or tongs, place it on a warmed tortilla and top with the slaw, cilantro, and freshly squeezed lime juice.

*An alternative to this recipe is to use the beef to make Korean Nachos with chips, mozzarella cheese, pico and a little bit of sriracha sauce.  This is a great Komex knockoff (a yummy Korean Mexican fusion restaurant in Vegas.)