Ingredients
Method
- Preheat oven to 275°F. Dice 1 yellow onion and 1 1-inch piece peeled ginger. Next, slice 1 jalapeño and peel and smash 10 cloves garlic.
- Heat a large Dutch oven over medium-high heat and lightly coat the bottom of the pan in neutral oil. Just before smoking, add 2.5 lbs chuck roast and sear until golden brown on at least 2 sides, working in batches as needed. Remove and set aside.
- Back in the pot, reduce heat to medium, add jalapeño, onion, ginger and garlic. Cook until softened and very fragrant. Add the beef back in, then cover with 1/3 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1/4 cup brown sugar and 1 cup beef broth. The roast should be 3/4 covered in liquid, if not, add water until it is. Bring to a boil, reduce to a simmer, then cover and transfer to the oven to roast for 3 hours, or until tender enough to shred with a fork.
- While you wait, prepare your toppings. I like chopped kimchi, julienned radishes and roughly chopped cilantro leaves. If you’re feeling ambitious, you can even try making your own tortillas!
- When the beef is done, remove from pot and shred using forks or a mixer. Add back to the pot with the juices and cover until ready to — this will let the beef absorb more flavour. Serve on warm tortillas with toppings!
Notes
Make Ahead
The beef can be made 1-2 days in advance. Cook the beef, then shred it and add it back to the sauce. Let cool completely, then cover and transfer to the fridge. Re-heat at 350°F for 30 minutes, or until warmed-through.