Korean-Style Braised Beef Tacos
Struggle Meals - "Meat: More Bang For Your Buck"
20
Prep Time (Minutes)
240
Cook Time (Minutes)
Ingredients
Quick Spicy Pickles
- 1 carrot, very thinly sliced
- 1/2 cucumber, very thinly sliced
- 1/2 red onion, very thinly sliced
- 1 cup water
- 1 cup white vinegar
- 1 clove garlic, smashed
- 1 packet red pepper flakes
- 1 tablespoon chopped cilantro
- 1 tablespoon salt
- 2 sugar packets
- To serve: 12 red cabbage leaves and 2 scallions
Braised Beef
- 2 pounds chuck roast (boneless shoulder roast)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons minced ginger
- 2 cups beef broth
- 1/2 cup soy sauce
- 2 tablespoons gochujang
- 4 honey packets
Steps
Quick Spicy Pickles
- Add all of the vegetables to a jar with a tight fitting lid.
- To a sauce pot, add the water, vinegar, smashed garlic, cilantro, red pepper flakes, salt and sugar. Bring to a simmer to dissolve sugar and salt.
- Pour vinegar mixture over the vegetables and let sit on the counter until it comes to room temp. Cover and place in the refrigerator.
Braised Beef
- Preheat oven to 325 degrees.
- Heat a large pot over medium high heat. Add oil.
- Season the beef with salt and pepper and cook on each side, searing until a brown crust forms, about 5 to 7 minutes per side. Remove and set aside.
- To the same pan add the onion, garlic and ginger and saute for about 5 minutes. Stir in beef broth, soy sauce, gochujang and honey. Place meat back in the pan and bring to a boil. Place pot in the oven, cover, and cook for 2 1/2 hours.
- When beef is done, remove from oven and allow to cool slightly.
- Use two forks to shred the meat in the braising liquid.
- To assemble tacos, place some meat in the center of each cabbage leaf and top with pickled vegetables.
- Garnish with scallions.