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Pulled Beef Tacos


This popular dish starts with a humble piece of chuck. It’s the Asian seasoning that takes it over the top, and the slow, long cooking that makes it soft and succulent. My seven-and-a-half–year-old grandson proudly boasted to his neighbor that he ate pulled beef in tacos at our house on Rosh Hashanah, but the recipe wasn’t going to be in the magazine for two months! Here it is for you to enjoy!


Prepare the Pulled Beef Tacos

1. Whisk all sauce ingredients together.
2. Place meat in a three-quart slow cooker. Pour sauce on top of it. Turn slow cooker to low and cook for seven to eight hours. (I like it fall-apart tender.)
3. Allow to cool slightly. Using two forks, shred the meat. If it doesn’t pull apart easily, return it to the Crock-Pot and cook for another hour or two. Transfer to a pan for storage, pouring gravy over all.
4. Serve in tacos and top with spicy mayo if desired. Alternatively, serve it over thick noodles, rice, or even mashed potatoes.


This freezes well.


I highly recommend using sesame oil for an authentic Asian taste. If not available, replace with another tablespoon of olive oil. Taste will be somewhat compromised, but still good.


Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti