Ingredients:

  • 3 lbs beef chuck roast, cut into 3 large chunks
  • 1/2 cup soy sauce
  • 1/2 cup pear juice or nectar
  • 1/3 cup brown sugar
  • 3 tbsp gochujang (Korean red chili paste)
  • 2 tbsp sesame oil
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups shredded cabbage
  • 1/4 cup rice vinegar
  • 2 tbsp mayonnaise
  • 1 tbsp gochujang (for slaw)
  • 1 tsp toasted sesame seeds
  • 12 corn or flour tortillas

Instructions:

  1. Look for a 3 lb chuck roast with heavy marbling. Cut it into 3 large chunks. Season the beef chuck roast chunks and sear them in a hot cast iron skillet or pan until a browned crust forms on all sides to develop Maillard depth.
  2. In a bowl, whisk together soy sauce, pear juice, brown sugar, 3 tablespoons of gochujang, sesame oil, garlic, and ginger.
  3. Place the seared beef into a 6-quart slow cooker and pour the braising liquid over the top.
  4. Cover and cook on low for 8 hours until the connective tissue has converted to gelatin and the meat is fork-tender.
  5. Remove the meat, shred it with two forks, and toss it back into the reduced cooking juices.
  6. Prepare the slaw by mixing shredded cabbage, the non-negotiable 1/4 cup rice vinegar, mayonnaise, 1 tablespoon of gochujang, and sesame seeds in a large bowl.
  7. Assemble the tacos by placing the shredded beef into warmed tortillas and topping with the fresh gochujang slaw.