Asian Shredded Beef Tacos

Place stew meat, garlic, and onion in slow cooker. Cover with beef stock. Set temperature to medium. Cook 3-4 hours or until beef is easily shreddable.

Drain stew amd reserve 1 C. Discard onion and garlic. Place stew meat in a bowl and shred with forks. Wrap bowl with seran wrap.

Whisk water and corn starch together. Place stew liquid in a saucepot on high heat. Add cornstarch slurry while whisking. Sauce will thicken upon boiling.

Add braising reduction to beef and mix together.

In a mixing bowl combine avocado, sesame oil, sesame seeds, scallions, cilantro, and lime juice.

Garnish tacos with sesame seeds

Variations; Soy sauce, tamari, chili paste, ginger, lemon, chives, parsley, habanero, bacon, carrot, celery seed, shallots, arrowroot, root beer, sake, Sriracha, pepper, rice vinegar, white vinegar, corn, zucchini, salsa, guacamole, poblano, serrano, mole, cumin, cayenne, thyme, caramelized onions, pineapple, mango, papaya, pork, chicken, galangal, lemongrass, mirin, honey, coconut, chipotle, ancho chile, pepsi, coke, coriander seed, cotija, queso fresco, chihuahua,