Korean beef tacos (slow-cooker)

Name: Korean beef tacos (slow-cooker)
Prep time: 1 h 30 min
Cook time: 8 h 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1kg boneless beef scoter, cut in 2 cm strips against the grain; Canola oil; 1 red onion, finely chopped; 4 garlic cloves, finely chopped; 2 cups Ginger Wolf Hopfenweisse beer (or any strong ginger beer); 2/3 cup reduced in sodium soy sauce; 1/4 cup compact brown sugar; 2 tablespoons sesame oil; 2 tablespoons cornstarch diluted in 1/4 cup cold water; 2 teaspoons fresh coriander, finely chopped + a bit for serving; 1 tablespoon rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon fresh ginger, finely grated; 2 teaspoons Sriracha; 2 teaspoons sesame seeds; 3 scallions, finely sliced; 8 small corn tortillas; Sour cream; Salt and ground pepper; 2 big brocoli stalks, skin removed then cut in juliennes; 1 medium carrot, grated; 3 small radishes, sliced ultra thin with a mandoline; 2/3 cup red cabbage, sliced very finely; 2 tablespoons rice vinegar; 1 teaspoon fish sauce Nuoc Mam; Salt and ground pepper

Preparation 1 h 30 min
Cooking 8 h 20 min
Servings 4
Freezing I do not suggest

Tacos are always good! Especially with boneless beef scoter that melts in the mouth. The homemade coleslaw adds an acidic kick that will balance the sweet side of the Korean sauce!

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Ingredients for the tacos

1kg boneless beef scoter, cut in 2 cm strips against the grain
Canola oil
1 red onion, finely chopped
4 garlic cloves, finely chopped
2 cups Ginger Wolf Hopfenweisse beer (or any strong ginger beer)
2/3 cup reduced in sodium soy sauce
1/4 cup compact brown sugar
2 tablespoons sesame oil
2 tablespoons cornstarch diluted in 1/4 cup cold water
2 teaspoons fresh coriander, finely chopped + a bit for serving
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon fresh ginger, finely grated
2 teaspoons Sriracha
2 teaspoons sesame seeds
3 scallions, finely sliced
8 small corn tortillas
Sour cream
Salt and ground pepper

Ingredients for the coleslaw

2 big brocoli stalks, skin removed then cut in juliennes
1 medium carrot, grated
3 small radishes, sliced ultra thin with a mandoline
2/3 cup red cabbage, sliced very finely
2 tablespoons rice vinegar
1 teaspoon fish sauce Nuoc Mam
Salt and ground pepper

Preparation

In a big skillet at medium-high heat, add 2 tablespoons canola oil and sear meat, small quantity at a time, for 3-4 minutes until coloured then throw in slow cooker. Generously season with salt and pepper. Add oil if needed.
In the same skillet, add a small drizzle of oil then cook onion and garlic for 3-4 minutes. Deglaze with the beer then scrape the bottom to grab all the flavours! Pour in the slow cooker.
In a big bowl, except for the scallions, pour all the ingredients then season with salt and pepper. Stir well then pour in the slow cooker.
Stir everything together, cover then cook for at low temperature for 8 hours. Stir halfway.
In a big bowl, throw all the ingredients for the coleslaw. Season with salt and pepper, toss then reserve in fridge for 30 minutes.
Lightly grill the tortillas directly on the fire then spread some sour cream in the center. Place some beef strips followed by some sauce from the slow cooker. Toss the coleslaw then add a small quantity on top of the meat. Garnish with fresh coriander and scallions before eating!!!

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Our sommeliers suggest

Sainte Odile

Alsace region and asian cuisine go often well together! With it's flower, melon and sugar notes, it's almost a pairing that is too easy... See the product

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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