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Before you jump to Slow cooker kimchi beef recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.
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Probably the most popular snack foods is natural yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a food, however, yogurt is one of the very best things you are able to reach for. It is a protein-rich resource of wholesome nutritional vitamins. Yogurt is simple for the body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Quick hint: choose unsweetened yogurt and add walnuts or flaxseeds. It’s an excellent way to enjoy a flavorful snack without the need of too much sugar.
A large selection of instant health snacks is easily obtainable. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to slow cooker kimchi beef recipe. To cook slow cooker kimchi beef you only need 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Slow cooker kimchi beef:
- Prepare 1.5 lbs boneless beef shoulder (any slow cook cut will work)
- Provide 1.5 cups kimchi
- You need 1 tsp mild yellow miso
- Use 2 tsp sichuan chili sauce (Oriental Wok brand)
- Take 1/2 tsp rice vinegar
- Get 1/4 tsp sesame oil
- Prepare 1.5 cans reduced sodium beef broth
- Get 4 cloves garlic
- Prepare 1 medium sweet onion
Instructions to make Slow cooker kimchi beef:
- Combine 1/2 cup of kimchi, the miso, sichuan, sesame oil, rice vinegar and 1/2 can beef broth in a bowl.
- Peel and rough chop the garlic and onion then layer in the bottom of the slow cooker.
- Place the beef on the layer of garlic and onions. Pour the kimchi mix over the beef and spread the kimchi in an even layer across the beef.
- Pour 1 can of beef broth in the slow cooker (half a can will be reserved to cook rice or noodles). Set temperature to low and cook 6 hrs.
- After 6 hours turn the temperature to high for 2 hours. Shred the beef and add the last cup of kimchi. Turn the slow cooker off and serve over rice or noodles.
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