Here you have another great recipe in the slow
cooker “Teriyaki Shredded Beef!”
Ingredients:
- 4-6 lbs boneless chuck steak (beef)
- 1 large onion cut in chunks
- 1 tsp ground ginger
- 2 large garlic cloves
- ¼ cup soy sauce
- 1 tbsp brown sugar
- ¼ cup Japanese Sake
- ¼ cup pineapple juice
- +salt
- +black pepper
Season the beef with salt and pepper on all
sides. Set aside for a minute.
In a bowl combined the sake with the pineapple
juice, the soy sauce, sugar and ginger, stir well and set aside.
Cook in the Slow Cooker:
Place the beef in the slow cooker, top it with
one large onion cut in chucks, and two large garlic cloves, pour the soy sauce
mixture all over the beef, cover and cook in the slow cooker on high for
4 ½ hours.
After 4 ½ hours the meat should be really
tender, remove it from the slow cooker and shred it.
After you shred it, place it back in the slow
cooker and continue to cook for another 30 minutes.
Then serve it. I served it with a pasta salad
and with the hawaiian buns you saw on my last video.
Cook on the stove.
Place the beef in a large skillet or saucepan,
cook on high for 3 minutes on each side, then reduce the heat and add in one
onion cut in chunks and two garlic cloves also add in the soy sauce mixture,
cover and cook on very low heat for 2 hours or until the beef is really tender.
Cook in the Oven:
Preheat the oven to 350ºF
Place the beef in a baking dish, top it with the
onion and garlic, pour in the soy sauce mixture, cover it with aluminum foil
and bake at 350ºF for one hour or until the meat is really tender.
