Easiest Way to Prepare Favorite Slow cooker kimchi beef
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Homemade Slow cooker kimchi beef. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Slow cooker kimchi beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow cooker kimchi beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Slow cooker kimchi beef estimated approx 8 hours.
To get started with this recipe, we have to first prepare a few ingredients. You can have Slow cooker kimchi beef using 9 ingredients and 5 steps. Here is how you can achieve that.
It was one of those beautiful cool and clear sky fall weekend's that screamed for a warm, hearty and flavorful dinner. Not being the biggest fan of typical American style comfort foods I looked through the frig, freezer and pantry and thought this sounds good!
Ingredients and spices that need to be Make ready to make Slow cooker kimchi beef:
- 1.5 lbs boneless beef shoulder (any slow cook cut will work)
- 1.5 cups kimchi
- 1 tsp mild yellow miso
- 2 tsp sichuan chili sauce (Oriental Wok brand)
- 1/2 tsp rice vinegar
- 1/4 tsp sesame oil
- 1.5 cans reduced sodium beef broth
- 4 cloves garlic
- 1 medium sweet onion
Steps to make Slow cooker kimchi beef
- Combine 1/2 cup of kimchi, the miso, sichuan, sesame oil, rice vinegar and 1/2 can beef broth in a bowl.
- Peel and rough chop the garlic and onion then layer in the bottom of the slow cooker.
- Place the beef on the layer of garlic and onions. Pour the kimchi mix over the beef and spread the kimchi in an even layer across the beef.
- Pour 1 can of beef broth in the slow cooker (half a can will be reserved to cook rice or noodles). Set temperature to low and cook 6 hrs.
- After 6 hours turn the temperature to high for 2 hours. Shred the beef and add the last cup of kimchi. Turn the slow cooker off and serve over rice or noodles.
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