Gluten Free Dairy Free Korean Shredded Beef Tacos
(Angela) Is your family as excited about the Olympics as ours is? We don’t watch a lot of TV, but as soon as it is Olympic time, we go crazy! I even made Winter Olympic Cupcakes for a birthday two years ago. This Friday is the opening ceremonies for this year’s Summer Olympics in London and our family is planning on a family night watching the ceremonies and having a fun fusion meal together. The meal will have different styles of foods, flavors, and tastes from different cultures blended together in a harmonious whole. Just like the Olympics, eh? Gluten Free Dairy Free Korean Shredded Beef Tacos fits perfectly into our theme as the main part of our fusion Olympic meal. I plan on serving them with homemade kimchi, Cilantro Cashew Salad and fresh mangos. I can’t wait! Does your family do anything special to celebrate the Olympics?
Gluten Free Dairy Free Korean Shredded Beef Tacos
Author/Source:
Angela @ Onceamonthmom.com, Adapted from Stephanie @ crockpot365.bologspot.com
Ingredients:
- 3 pounds beef roast
- 1/2 cups brown sugar
- 1/3 cup gluten free soy sauce
- 10 cloves garlic
- 1 cup onion, diced
- 2 tablespoon peeled and grated fresh ginger
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon jalapeño, seeded and minced
Directions:
Put all ingredients into a slow cooker. Cover and cook on low for 8-10 hours. Shred with two forks. Serve on warmed corn tortillas.
Freezing Directions:
Put all ingredients into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Put into slow cooker. Cover and cook on low for 8-10 hours.
Servings: 12
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
LOVED THIS! I cooked just as recipe says and served it with coleslaw, avocados and fresh mangos! So good…ate it for dinner, breakfast and lunch!!
I was just curious how it’s recommended we eat the meat? Soft corn taco shells? I appreciate Terri’s comment about what she ate with it! I just froze this meal a few days ago and it smelled FABULOUS, I can’t wait to cook it!!!!
Hi! I have used corn tortillas for serving, but you could serve in taco shells, over baked sweet potatoes, on quinoa or rice or on wide rice noodles. Other options are as a hot sandwich filling in gf moo shu wrappers (http://angelaskitchen.com/2008/07/24/slow-cooker-thursday-2/), gf french bread (http://angelaskitchen.com/2007/06/14/gluten-and-dairy-free-french-bread/) or on toasted gf hamburger buns (http://angelaskitchen.com/2012/02/22/gluten-free-dairy-free-hamburger-buns/). I also sautéed some bok choy and kale, heated some of the meat (left over from dinner) and had that for breakfast with a peach one morning. Yum! Hope those ideas help. :)
sorry— I do see here is says tortillas. (Though not on my printed recipe)… any other suggestions, though? THANKS!