Categories: Asian
Ingredients
- 1/2 cup peeled, cored, and chopped Asian pear
- 1/2 cup peeled, cored, and chopped Granny Smith apples
- 1/2 cup chopped yellow onion
- 4 garlic cloves, minced
- 2 green onions, cut into 1-inch lengths
- 3 tbsp. soy sauce
- 2 tbsp. toasted sesame oil
- 1 tbsp. light brown sugar
- 2 tsp Korean red chili paste (gochujang)
- 2 tsp mirin
- 3-4 lb. beef chuck roast
- 2 tbsp. vegetable oil
- For serving:
- Warm flour tortillas
- Hot Sesame Pickled Cucumbers (see recipe)
- Quick Kimchee Coleslaw (see recipe)
- Fresh cilantro leaves
- Sriracha sauce
Directions
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In a blender, combine the Asian pear, apple, onion, garlic, green onions, soy sauce, sesame oil, brown sugar, chili paste, and mirin. Process to form a smooth paste, then transfer to a Ziploc bag. Add the chuck roast, seal the bag, and move the roast all around until it’s completely coated the marinade. Refrigerate overnight.
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Remove the bag from the fridge and let the roast come to room temp, which will take 1-2 hours. Remove it from the bag, reserving the marinade. There’s no need to pat the roast dry.
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Preheat the oven to 350.
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Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat until really hot. Add the beef and sear it until well browned and crusty on all sides, 10-12 minutes total. Add the reserved marinade, cover and place in the oven. Cook until you can pull the roast apart with a fork with no resistance, 2 1/2 to 3 hours.
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Transfer the beef to a cutting board and pull it into shreds with two forks. Return the shredded beef to the pot and cover to keep warm.
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Prepare the tacos by placing 1/4 cup of the beef on each warm tortilla, and top as desired with the pickled cucumbers, coleslaw, and cilantro. Drizzle with Sriracha. Fold and feast.