Guess who’s coming to dinner?

The Perin’s! Another Friday night off last night, which meant some friend time was a must! This night was a night of many firsts, including: the first time we have used my renovated dining table, the first time I’ve used my new plates and serving things, and the first night I cooked mostly all new things!

Thanks to, what I’d like to refer to as “pinspiration”, I made the cheap fall decorations with produce, beans, and lentils.. I thought it was cool.

So, I got a little crazy with cooking. I have a hard time keeping it simple. My first thoughts were, I’ll make Tacos.. That’s simple and who doesn’t love tacos? Then I had to get creative and make them Korean BBQ Tacos… This is a great recipe! Just don’t bite into it thinking Mexican tacos. =) Of course, I had already decided to have fresh guacamole and salsa, so the flavor combination was a little wonky. Oh well.

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Gluten Free Dairy Free Korean *BBQ* Shredded Beef Tacos

Sources:

Rachel @ narrowtheway.com, adapted from Angela @ Onceamonthmom.com

Angela @ Onceamonthmom.com, Adapted from Stephanie @ crockpot365.bologspot.com

Ingredients:

  • 3 pounds beef roast
  • 1/2 cups brown sugar
  • 1/3 cup gluten free soy sauce, Tamari
  • 10 cloves garlic, minced
  • 1 cup onion, diced
  • 2 tablespoon peeled and grated fresh ginger
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon jalapeño, seeded and minced
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 cup gluten free-BBQ sauce (We used Sweet Baby Rays)
  • 1/4 cup cornstarch
  • 1/2 cup water

Directions:

Put all ingredients into slow cooker, except cornstarch and water. Cook on low for 8-10 hours. 30 minutes before serving, remove meat to shred. While meat is out, turn slow-cooker to high. In a bowl, whisk together the cornstarch and water, then slowly whisk that mixture into the pot to thicken the sauce. You may need more or less depending on the amount of liquid that develops in the slow cooker. Add the meat back in until ready to serve. Serve with warm tortillas. We used corn (gluten-free!), but I’m sure flour would be great, too.

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To top the tacos off we had some Daisy sour cream (Yummm), and a fresh cucumber salad.

Cucumber Salad

Ingredients:

1 seedless cucumber, cut very thin rounds

1/2 white onion, thin slices

2 tbsp rice wine vinegar

1 tsp salt

1 tbsp sugar

1/2 tsp red pepper flakes (add more if you want it hotter)

1-2 tbsp mayonaise (I made it too hot, which is why I added Mayo.. but I liked it more with the mayo anyway!)

Directions:

Mix all ingredients in a bowl, making sure cucumbers are not all stuck together. Refrigerate for a few hours before serving.

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We all enjoyed the dinner, the beef was great! The corn tortillas fell all apart though, next time I might make them crispy. After that, we played a few rounds of Dance Central on the Kinect. Many laughs were had, four very white people trying to dance. Andrew was the best, but that’s because he’s half Brazilian. Dessert came later, but due to time constraints, I’m gonna have to write about that later on.

Off to work! I wonder what’s on the menu tonight at The Table?!

Find it,

Rachel

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