Korean Beef Tacos

Ingredients:

For the Shredded Beef:

  • 2 lbs (about 1 kg) beef chuck roast or flank steak

  • 2 large onions, thinly sliced

  • 4 cloves garlic, minced

  • 2 large carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 red bell pepper, thinly sliced

  • 1 cup dry red wine

  • 2 cups beef broth

  • 1 can (14 oz) crushed tomatoes

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • Salt and black pepper, to taste

  • 3 tablespoons vegetable oil

  • Fresh parsley, chopped (for garnish)

For the Sofrito (Seasoning Base):

  • 1/2 cup red onion, finely chopped

  • 1/4 cup bell pepper, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon vegetable oil

For Serving:

  • Steamed rice or arepas (Venezuelan cornbread)

  • Avocado slices or guacamole

Instructions:

Preparing the Sofrito:

  1. Make the Sofrito:

    • In a skillet, heat 1 tablespoon of vegetable oil.

    • Sauté finely chopped red onion, bell pepper, and minced garlic until softened and fragrant. Set aside.

Cooking the Shredded Beef:

  1. Sear the Beef:

    • Season the beef with salt, black pepper, ground cumin, and smoked paprika.

    • In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the beef until browned on all sides.

  1. Create the Base:

    • Remove the beef from the pot and set it aside.

    • In the same pot, add the remaining tablespoon of oil. Add sliced onions, minced garlic, diced carrots, diced celery, and sliced red bell pepper. Sauté until vegetables are softened.

  1. Deglaze and Simmer:

    • Pour in the red wine, scraping up any browned bits from the bottom of the pot.

    • Add the beef back to the pot. Pour in beef broth, crushed tomatoes, bay leaves, dried thyme, and dried rosemary. Bring to a simmer.

  1. Braise the Beef:

    • Cover the pot and reduce the heat to low. Allow the beef to braise for 2.5 to 3 hours, or until it is fork-tender and can be easily shredded.

  1. Shred the Beef:

    • Remove the beef from the pot and shred it using two forks.

  1. Finish and Serve:

    • Return the shredded beef to the pot, mixing it with the braising liquid and vegetables.

    • Stir in the prepared sofrito.

    • Adjust the seasoning with salt and pepper if needed.

    • Serve the Carne Mechada over steamed rice or arepas.

    • Garnish with fresh chopped parsley and serve with avocado slices or guacamole on the side.