Description

This Korean-inspired shredded beef is rich, savory, and bursting with umami—from soy sauce, garlic, and fresh ginger. Slow-cooked until fall-apart tender, it’s made to pile into rice bowls, lettuce wraps, or over mashed sweet potatoes. Topped with tangy pickled cukes for a perfect bite every time.

Ingredients

Scale

For the Beef:

3–4 lbs chuck roast or brisket

Salt & pepper

1 tbsp sesame oil or olive oil

1/2 cup tamari (GF soy sauce)

1/4 cup rice vinegar

1/4 cup brown sugar or honey

1 tbsp grated fresh ginger

4 cloves garlic, minced

1/2 tsp crushed red pepper (optional)

1/2 cup beef broth or water

Quick Pickled Cucumbers:

1 cup thinly sliced cucumber

2 tbsp rice vinegar

1 tsp sugar

Pinch of salt

Instructions

Sear seasoned beef in oil until browned on all sides.

In a slow cooker or Dutch oven, mix tamari, vinegar, sugar, ginger, garlic, red pepper, and broth. Add beef and coat well.

Cook on low for 7–8 hours or 325°F in the oven for 3.5–4 hours, until shreddable.

Shred beef, mix with juices, and keep warm.

Toss cucumber slices with vinegar, sugar, and salt. Let sit 10–15 minutes.

Serve beef topped with pickled cucumbers, over rice, noodles, or greens.

Prep Time: 20 minutes
Cook Time: 7–8 hrs (slow) or 3.5–4 hrs (oven)

Nutrition

Calories: 420 per serving
Sugar: 7g per serving
Sodium: 1200mg per serving
Fat: 26g per serving
Saturated Fat: 10g per serving
Carbohydrates: 14g per serving
Protein: 35g per serving