Korean Beef

Ingredients:

• 2kg Chuck Roast or Beef Brisket
• 1 cup beef broth
• 1/2 cup Tamari
• 1/2 cup Rapadura or brown sugar
• 4 to 6 cloves of garlic, minced
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar or Mirrin
• 1 large knob of ginger, grated
• 1 tbsp Sriracha sauce
• 1 tsp onion powder
• 1 tsp ground pepper
• Sesame seeds and shallots to serve

Method:

1. Plug your slow cooker in and turn it on to low so it can start to pre-heat.  This will make it easier to mix your sauce in the slow cooker rather than in a glass jug (saves on washing up).
2. Add all your sauce ingredients (except sesame seeds and shallots) into your slow cooker.  Give it a good stir.
3. Place your chuck roast or brisket into your slow cooker.  Coat the beef in your sauce by turning it over or ladling the sauce all over.
4. Cook on low for 8 hours.
5. Using two forks or tongs, shred your beef in the slow cooker so it absorbs all those juices.
6. If the sauce is too runny for your liking mix 2 tbps cornstarch with a bit of the liquid from the slow cooker and thoroughly stir through.  Allow to sit for 20 mins as this will thicken up the sauce slightly.
7. Place your rice into a bowl, add your beef to one side and your spicy cucumber salad to the other side.  Sprinkle with sesame seeds and shallots and enjoy.