For the beef
- 10 cloves garlic, minced
- 3 inches of fresh ginger, peeled and minced
- 1 cup + 6 tablespoons brown sugar
- 1 1/2 cups soy sauce
- 3/4 cup unseasoned rice vinegar
- 4 tablespoons sesame oil
- 2–3 tablespoons canola oil
- 3 1/2 to 4 pound chuck roast, tied
For the slaw
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons sugar
- Generous pinch of kosher salt
- 1/2 of a small red onion – very thinly sliced
- 3 large carrots, cut into ribbons (see Notes)
- 1 tablespoon chopped fresh cilantro
- Warm tortillas
- Avocado slices
- Fresh cilantro leaves
- Lime wedges
For the beef
- In a medium bowl, mix garlic, ginger, brown sugar, soy sauce, rice vinegar, and sesame oil together until sugar is dissolved. Set aside.
- Heat 2 tablespoons of canola oil in a large heavy skillet over high heat. Add tied roast to the pan and sear on all sides. Add more oil as needed.
- Place roast in a slow cooker and pour soy sauce mixture over the roast. Cover and cook on low heat until meat is very tender, 6 to 8 hours.
- Transfer the roast to a serving platter and tent with foil to keep warm. Strain the cooking liquid through a fine mesh strainer into a small saucepan. Skim fat off the top of the sauce. Simmer the sauce over medium-high heat until reduced by one quarter to one half, 15-20 minutes.
- Meanwhile, remove cooking twine from the roast and shred the meat. Pour some of the heated sauce over the meat. Use just enough sauce to moisten the meat. Reserve the remaining sauce for serving.
For the Slaw
- In a medium bowl, mix together the rice vinegar, sugar, and salt. Add the sliced onions to the mixture and let sit for 5-10 minutes. Add carrot ribbons and cilantro; toss to combine.
- Make tacos by layering desired amounts of sliced avocados, shredded beef, carrot slaw, and cilantro leaves in warm tortillas. Drizzle with reserved sauce and a squeeze of lime, roll up, and serve.
To make carrot ribbons, first peel carrots and then run a vegetable peeler lengthwise down carrot sides to create long, thin ribbons. Cut ribbons to desired lengths.
Recipe adapted from Carpe Season.