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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Korean Beef   
    Categories: Beef, Vegetables, Herbs, Chilies   
         Yield: 8 servings   
       
       1/2 c  (packed) brown sugar   
       1/3 c  Tamari soy sauce   
       1/4 c  Sriracha chile sauce   
         3 tb Minced garlic   
         3 tb Minced fresh gingerroot   
         2 tb Rice vinegar   
         1 tb Fish sauce or additional soy   
              - sauce   
         1 tb Sesame oil   
       1/2 ts Crushed red pepper flakes   
         4 lb Boneless beef chuck roast   
         1 md Onion; chopped   
         4 tb Cornstarch   
       1/4 c  Beef broth   
       
     In a bowl, use a whisk to combine the first nine   
     ingredients into a marinade.   
        
     Place the beef roast and chopped onions in a 5 or 6   
     quart slow cooker. Top it with the marinade. Cover and   
     cook on low until the beef is tender, about 9 to 10   
     hours.   
        
     In a small bowl, mix the cornstarch and beef broth until   
     smooth. Gradually stir the roux into the slow cooker.   
     Continue to cook, covered, on high until the sauce   
     thickens, about 30 minutes.   
        
     To serve this slow-cooker Korean beef, transfer it to a   
     cutting board and then use two forks to shred the meat.   
     Place the shredded meat in a serving dish and pour the   
     marinade from the slow cooker on top. Garnish with   
     sliced green onions, if desired.   
        
     Lisa Renshaw, Kansas City, Missouri   
        
     Makes: 8 cups   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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