Slow Cooker Vietnamese Beef with Chimichurri
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Beef
  • 3 lb beef roast
  • 1 small onion
  • 4 cloves garlic
  • 1 pice of fresh ginger, peeled
  • 2 cups beef broth
  • 1 star anise
  • 1 cinnamon stick
  • 8 ounces shiitake mushrooms (portobello)
  • 2 Tbsp tamari sauce
  • 2 green onions, chopped
Cabbage
  • 1 small green cabbage
  • 2 Tbsp olive oil
  • salt & pepper, to taste
Chimichurri
  • ¼ cup red wine vinegar
  • ¼ cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 shallot, chopped
  • 1 jalapeno chili, seeded + Chopped
  • ½ cup fresh basil (Thai basil)
  • ¼ cup fresh cilantro
  • ½ cup olive oil
  • 1 tsp salt
Garnish
  • Bean Sprouts
  • Sweet Red Pepper, julienned
  • Cucumber julienned
Instructions
Beef
  1. Place beef roast seasoned with salt and pepper in slow cooker.
  2. Add quartered onion, garlic, fresh ginger, 2 cups beef broth, star anise, & cinnamon stick.
  3. Cook on high for 4-5 hours or low 6-8 hours.
  4. Once roast is done, remove and shred.
Chimichurri
  1. To make chimichurri add red wine vinegar, balsamic, garlic, shallot, jalapeno, basil, cilantro and salt to food processor or blender. Slowly add in olive oil while blending. Set aside to allow flavors to blend.
Cabbage
  1. Slice cabbage into ½ inch pieces. Place in a bowl and add olive oil and salt & pepper.
  2. Place on a baking pan and roast for 20 minutes.
Preparation
  1. Add four cups of broth from the slow cooker to a pan and add mushrooms, sliced green onion and tamari sauce. Simmer until mushrooms are tender.
  2. Add shredded beef, cabbage and enough broth to cover to a bowl.
  3. Top with red bell pepper, bean sprouts, cucumber and finish with the chimichurri sauce.
Recipe by Simple Roots at https://simplerootswellness.com/slow-cooker-vietnamese-beef-with-chimichurri/