3-4 pounds beef roast
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic - peeled and separated into cloves
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
Add all ingredients to a slow cooking and cook on low for 8-10 hours. Shred meat and serve in corn tortilla with shredded cabbage.
*Recipe originally from crockpot365.blogspot.com
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