I was recently sent a cookbook to review, called The Paleo Slow Cooker: Helathy, Gluten-Free Meals the Easy Way, by Arsy Vartanian. I haven't gotten around to writing the review yet, but it will be posted on the Daring Kitchen website sometime soon.
In a nutshell, I will tell you that the book is packed with lots of slow cooker meat dishes, and I know that I will use these recipes a lot in the future. I tested a recipe for Korean Beef and served it when I had some company at my house, and it was a huge hit! Very, very tasty.
Whether you're into the Paleo diet or not, this Korean Beef is fantastic and the book is worth a look!
Korean Beef WrapsAdapted from The Paleo Diet Cookbook. Serves 4.
4 cloves garlic, minced
2 tablespoons rice vinegar
4 tablespoons tamari sauce
2 tablespoons toasted sesame oil
1 tablespoon honey
2 pounds flank steak, thinly sliced against the grain
1 small onion, diced
1 tablespoon vegetable oil
One jar of store-bought kimchee
One head butter crisp lettuce
Mix garlic, vinegar, tamari, sesame oil and honey together in a lidded bowl. Add steak and toss to coat the meat completely in marinade. Cover and refrigerate for several hours or overnight.
Saute the onion in oil in a skillet until soft but not browned. Stir onion, meat and marinade together in a slow cooker. Cook on low for 6 to 8 hours.
Serve beef over kimchee wrapped in a lettuce leaf. Eat with your hands (like a taco).