2-3 lbs rump roast (1-1.5 K croupe de boeuf)
1/4 cup (75 g) honey
1/4 cup (75 g) brown sugar (sucre roux muscabado)
1/4 cup (75 g) soy sauce
1/2 onion, diced
5 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 jalapeño minced and seeded *optional
1 tsp sesame oil
1 cup water
2 cups steamed rice
Rice vinegar, to taste
Freshly ground black pepper, to taste
Sea salt, to taste
Sugar, to taste
Place beef and it’s seasonings into a slow-cooker.
Cook on low (200° f / 100° C) 8-10 hours or high 3-4 hours.
Prepare some white rice.
Slaw: Shred the carrot and the cabbage. Toss the slaw with salt, pepper, and a little bit of rice wine vinegar.
Shred the beef and serve in warmed corn tortillas with rice and coleslaw.
We had both corn and flour tortillas on hand as you see in the photos and everyone found their favorite.