Korean Beef Tacos w/ Cucumber Slaw

This is one of my family's favorite meals!   The beef is slow cooked in a sweet soy sauce and is perfect with the crisp cucumber slaw.   Making your own flour tortillas goes great with this meal but using store bought is just as good too!

Serves 8
Ingredients

Korean Beef Taco's
3 lbs. beef roast - any cut will work
1/2 bottle soy sauce
1/2 c. packed brown sugar
5 cloves garlic, minced
2-3 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 Tbsp dark sesame oil
1 Tbsp. vegetable oil
1 Tbsp. sriracha sauce
1 c. water

Cucumber Slaw
1 hot house cucumber
1/4 red onion
2 Tbsp rice vinegar
1/2 tsp. salt
crushed red pepper flakes to taste

To serve:

• 6-inch flour tortillas
• fresh cilantro

In the bowl of a small food processor, pulse the garlic and ginger until finely chopped (you can do this with a knife or on a microplane as well, but it was really fast and easy in my mini food processor).

Add the beef to the crock pot.  In a medium bowl, whisk together all the ingredients for the cooking liquid.  Pour over the ribs.

Set the crock pot to low and cook about 8 hours. When ready to serve, shred into bite-sized pieces.

Skim the fat off the top of the liquid and add to a small saucepan.  Simmer over medium-low heat until thickened and reduced.  Pour over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one.  In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes.  Toss the cucumbers in the mixture and refrigerate until ready to use.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers and cilantro.