Slow Cooker Korean Beef Tacos

Any night is a good night for tacos. And these Slow Cooker Korean Beef Tacos will give taco night a massive upgrade. This recipe asks for a little amount of effort for big flavoursome results - throw everything into a slow cooker, set & forget.

Dress these tacos up with a quick zingy homemade slaw, top with our yum yum inspired sauce, creamy avo, salty feta & cilantro…. Definitely not your average week night dinner!

Serves 6

Effort: Easy

Prep: 30mins

Cook: 6hours

Ingredients

Korean Beef

• 1.5kg Beef short ribs

• Basketcase Korean dressing

• 1 Inch of fresh Ginger

• 4 Garlic cloves

• 1 Red Onion diced

• Salt & Pepper

Slaw

• 1/2 Red Cabbage, shredded finely

• 4-6 Spring Onions, sliced lengthways

• 1 Bunch Cilantro, chopped

• 1/2 Lime

• 2 Tbsp Rice Vinegar

• 2 Tbsp Honey

• 1 Tsp Sesame seeds

Method

​1. Dice onion, grate ginger & garlic into your slow cooker, then pour 3/4 of your Basketcase Korean sauce over the top. Stir in 1/2 cup water. Add the beef & season, cover and cook LOW for 6 hours or HIGH for 3-4 hours. Until your meat is fall apart tender.

2. Preheat your grill to high. Remove the beef from the sauce to a baking sheet and lightly shred. Add 1/2 cup of the cooking liquid & grill for 2-5 minutes, until the meat caramelizes on top.

3. To make the slaw. In a bowl, mix the cabbage, cilantro and spring onions together. Whisk lime juice, rice vinegar, honey & sesame seeds then toss through the cabbage mix.

4. Warm tortillas. Serve with avocado, Feta, lime wedges & Yum Yum sauce - see hints & tips.

Hints & Tips

Yum Yum Sauce - Mix 1 cup of sour cream, 1/4 bottle of your Korean dressing & 1/2 a lime. Add some chilli sauce for a kick of heat.

Cooking liquid - If you LOVE sauce, place cooking liquid in a small saucepan and reduce on a low heat until thick and sticky. Yum!!

Beef - Alternative beef cuts: Chuck Roast/ Steak or Brisket Roast. Extend cooking time for larger roasts.

Oven Cook - Preheat the oven to 160c fan/ 180c/ 350f/ gas 4 . Follow method as directed, changing cooking time to 2.5 - 3 hours until beef is fall apart tender.