Serves 6
500 min
Slow-Cooker Korean Beef
Recipe GLPRfde44bf675e989
A tender, deeply flavorful slow-cooked beef roast bathed in a savory-sweet Korean-inspired sauce. The beef cooks for hours until fall-apart tender, then is shredded and served over jasmine rice with fresh scallion garnish.
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Ingredients
1 small rump roast (3 to 4 pounds)
3 cups beef broth
1 cup low-sodium soy sauce
1/2 cup brown sugar
4 cloves garlic, chopped
3 tablespoons sesame oil
3 Juice of 3 limes
2 tablespoons sriracha
Cooked jasmine rice, for serving
Scallions, for serving
Directions
Add the beef broth, low-sodium soy sauce, brown sugar, chopped garlic, sesame oil, lime juice, and sriracha to a 6-quart slow cooker. Whisk together until the brown sugar dissolves and the mixture is well combined. Place the beef roast into the slow cooker, turning it to coat evenly with the sauce.
Cover the slow cooker and cook on high heat for 5 to 6 hours, until the beef is extremely tender and shreds easily with a fork. At the end of cooking, turn off the slow cooker and let it rest, uncovered, for about 15 minutes to cool slightly.
Using a spoon, carefully skim the excess fat from the surface of the sauce, leaving a thin layer of flavorful fat. Give the sauce a gentle stir to recombine any settled ingredients.
Using two forks, shred the beef roast directly in the slow cooker into bite-sized pieces, then toss everything together to coat the beef with the sauce.
Divide the cooked jasmine rice among serving bowls. Ladle the shredded beef and sauce generously over the rice, then garnish with fresh scallions.
