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Saturday, June 14, 2014

Korean Beef Pita Pockets -Crockpot Recipe

Happy Father's Day

Try this easy crockpot recipe for a fun Father's Day recipe

Korean Beef Pita Pockets

3 to 4 lb beef roast
1/2 cup brown sugar, packed
1/3 cup soy sauce
5 garlic cloves, grated
1 medium yellow onion, chopped
1/2 Tbsp grated ginger root
2 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp soy sauce
salt and pepper to taste
pita bread, lightly toasted in oven, to serve
1 bag (16 oz size) finely shredded cabbage (coleslaw)

Place the beef roast in the crockpot.
Put the remaining ingredients (EXCEPT cabbage and pita) in a small bowl and whisk to combine, then pour over the beef.
Cover and cook on LOW for 8 to 9 hours or until beef is very tender.
Remove beef to a cutting board and shred (using a couple forks should work) then return the beef to the crockpot, stir, and heat through again.
Warm the pita bread on a baking sheet in the oven set on low heat until just toasted lightly.
When ready, serve by opening up pita bread and stuffing with shredded beef and top with some cabbage coleslaw mix.
May spoon on a bit of sour cream also.
Serves 6 to 8.
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