Slow-Cooker Korean Beef Tacos | Make Ahead Mondays
Korean tacos are a big deal in the food world right now. Get to know why when you put your slow-cooker to work on flavourful, tender, Korean beef short ribs and serve them on charred tortillas topped with kimchi or Asian slaw. Double the recipe and freeze leftovers in meal sized portions so you can enjoy whenever the urge strikes!
Course Main Course
Prep Time 15minutes
Cook Time 4hours40minutes
Total Time 4hours55minutes
Author Rebecca Lindamood
4poundsboneless beef short ribs
salt and freshly ground black pepper
1teaspoonvegetable or peanut oil
1cuppear juiceor unsweetened apple juice
3-4inchesof fresh ginger rootgrated
1/2cuplight brown sugar
1/4cupmirin or rice wine vinegar
1pearpeeled, cored, and stem removed
Flour tortillascharred over an open flame on the stove top, or wrapped in foil and heated in a moderate oven.
Kimchi or Asian Style Slaw and Asian Pickled Carrots
fresh leaves of cilantroif the spirit moves you
Generously salt and pepper the beef short ribs and set aside.
Put a cast-iron or other heavy-bottomed skillet over high heat and let it heat while dry for at least 2 minutes but up to 5 minutes. While the skillet heats, stir together the garlic, ginger, light brown sugar, gochujang, mirin or rice wine vinegar, sesame oil, and soy sauce in the crock of your slow-cooker. Grate the pear over the sauce. Cover and turn the heat to HIGH.
Drizzle the oil into the hot cast-iron pan, swirl to coat, and place as many short ribs into the pan as you can without crowding them. They should not touch in the pan. Let them cook about 2-3 minutes, or until the short ribs have developed a deep brown crust on the cooked side, then flip them onto another side. Continue until all four sides of the short rib are well browned. Transfer the browned ribs to the sauce in the slow-cooker. Repeat until all of the short-ribs are well browned. When all the ribs are in the slow-cooker, return the hot pan to the HIGH burner and carefully pour in the pear or apple juice. It should bubble up almost immediately. Scrape all of the caramelized bits off of the pan then pour it into the slow-cooker. Cover and cook on HIGH for 4 hours, or until the beef ribs come apart easily when pulled at. Use tongs to transfer the cooked beef to a container with a tight fitting lid and put it in the refrigerator. Pour the cooking liquid from the crock into a large heat proof container or measuring cup. Cover with plastic wrap and refrigerate until the fat separates from the rest of the sauce and rises to the top, about 30 minutes or so. Spoon off the fat and discard it.
If necessary, reheat the beef slightly in the microwave then shred with two forks or your hands. Toss with only as much of the sauce as is necessary to keep it moist. You don't want it to get sloppy wet.
Serve on charred tortillas with Kimchi or Asian style slaw and Asian Pickled Carrots with a drizzle of Sriracha over the top.