Diana is a lifestyle blogger at dianacgriffith.com. She blogs about married life, becoming an entrepreneur, and other various women’s topics that are important to her.
I want to thank Denise for inviting me to guest post on her wonderful blog! I love to cook but I don’t do many recipes on my blog, so I’m excited to share a great recipe for you today.
Let’s talk crock pots: I love them! I own three of them. It kind of happened by accident. I had an old 6 quart one and a 1 quart one for the longest time. Then when I got married I registered for a shiny new one with a cool automatic digital setting that my old 6 quart one didn’t have. What I didn’t realize though when I received it was that it was only 4 quarts and much smaller than I expected. So I ended up keeping the old 6 quart one too. I love them all in their own way—kind of like a mother love’s each of her children differently for their different personalities.
One thing I do get tired of making in a slow cooker though is stews. I’m in Florida, and sometimes it just is not cold enough for stews, even in the winter. Take the other day for example: there was an 85 degree day breathing down my neck. However, I had a beef roast begging to be cooked. There was no way I could stomach the idea of making a beef stew with it (my original intention for it), so I decided to try something different.
I took a cue from one of my favorite restaurants in town. It’s a quirky little Asian/Latin fusion restaurant. They make great interesting taco combinations such as pad thai, Asian braised beef, and Korean Beef tacos. Their Asian braised beef is the best, so I decided to try my hand at my own home version.
The best thing about this recipe is that it comes together with little work. Once the beef is cooked, dinner can be on the table in less than 10 minutes. This came in handy the day I got home after a long day out of the house at 6:03. I was starving and ready to dig into a bag of chips. However, I only had to shred the beef and throw the slaw together, and I was eating dinner by 6:09. Dinner win!
Asian Braised Beef:
3-5 lb beef roast (I used a top round)
1/3 cup soy sauce
¼ cup brown sugar
2 Tbsp Sesame Seed Oil
1 Tbsp Rice Wine Vinegar
1 inch of ginger, peeled and grated
10 whole garlic cloves
½ an onion, chopped
Lime Cilantro Slaw:
1 ½ cups of green cabbage thinly sliced*
¼ cup red cabbage thinly sliced*
¼ cup shredded carrots*
1-2 Tbsp Fresh Cilantro torn into pieces
Juice of ½ a lime
1 tsp soy sauce
Salt/Pepper to Taste
1 Tbsp Sesame Seed Oil
*All these ingredients can be substituted by a premixed cole slaw mix. Use about 2 cups.
Additional Taco Ingredients:
Small flour or corn tortillas
Queso Fresco (optional)
For the beef: throw everything in the crock pot and cook on low for 8-10 hours. The beef should shred easily with a fork when it’s done.
For Slaw: When ready to serve mix all the slaw ingredients in a bowl together.
When I assembled the tacos, I grilled the tortillas (if I have time), fill them with beef and top with the lime cilantro slaw. To really bring the Asian/Latin fusion flavor home, I top it with Queso Fresco a crumbly farmer’s cheese used in a lot of Latin cooking. It has a similar texture to feta. Then I squirt on a little bit of Sriracha to add some heat!
- 3-5 lb beef roast
- 1/3 C. soy sauce
- ¼ C. brown sugar
- 2 Tbsp sesame seed Oil
- 1 Tbsp rice wine vinegar
- 1 inch of ginger, peeled and grated
- 10 whole garlic cloves
- ½ an onion, chopped
- 1 ½ C. of green cabbage thinly sliced
- ¼ C. red cabbage thinly sliced
- ¼ C. shredded carrots
- 1-2 Tbsp fresh cilantro, torn into pieces
- Juice of ½ a lime
- 1 tsp soy sauce
- Salt & pepper to Taste
- 1 Tbsp sesame seed oil
- Small flour or corn tortillas
- Queso Fresco (optional)
- Sriracha (optional)
- Asian Braised Beef: Throw everything in the crock pot and cook on low for 8-10 hours. The beef should shred easily with a fork when it’s done.
- Lime Cilantro Slaw: When ready to serve mix all the slaw ingredients in a bowl together.
- Grill/heat the tortillas, fill them with beef and top with the lime cilantro slaw. Top it with Queso Fresco and squirt on a little bit of Sriracha to add some heat!