I saw this recipe and immediately was interested, but wasn’t sure it could be all that. Boy was I impressed!
We had some stew meat that was cut across the grain so was beyond chewy and this recipe made it amazingly tender and chewable!!
Flavor was fantastic and could be quite versatile, over rice, with tortilla, chapati, cauliflower cakes etc.
I cut the amount of meat so it would serve just the 2 of us, but left the sauce amount the same, cause who doesn’t like sauce?
Slow-Cooker Cola-Gochujang Glazed Beef
option: Use instant pot in crockpot mode so can sauté later and only use 1 pot.
Service with lentil cakes, quinoa or rice.
- 1 pounds cubed beef chuck stew meat
- 4 scallions, sliced, dark green parts separated
- 2-4 cloves garlic, smashed
- 1/2 cup cola/dr pepper
- 3 tablespoons gochujang, plus more for serving
- 3 tablespoons soy sauce
- 2 tablespoons packed light brown sugar
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar – for later
- Combine the beef, white and light green scallion parts and the garlic in a 4-quart slow cooker.
- Whisk the cola/dr pepper, gochujang, soy sauce, brown sugar and sesame oil in a bowl until smooth.
- Pour over the meat and stir well to coat.
- Cover the slow cooker and cook on low until the meat is very tender, 7 to 9 hours.
- Stir well, then remove the meat with a slotted spoon to a bowl.
- Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew.
- Pour the sauce into a medium skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until thickened, 8 to 10 minutes. (Take care on how much sauce you want left over)
- Stir in the vinegar, then add the beef.
- Simmer, stirring occasionally, until the meat is coated and the sauce is thick and glossy, about 5 more minutes.
Yes, yes oh wonderfulness. This is a great way to prepare stew meat, quick and easy.
Would be great combined with broccoli, or some other vegetables.
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