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Mix bone broth, brown sugar, soy sauce, garlic, vinegar and spices in 6-quart slow cooker until well blended. Add beef, turn to coat. Cover.
Cook 5 hours on HIGH or until beef shreds easily with a fork. Remove beef from slow cooker into large bowl. Shred beef; keep warm.
Whisk water and cornstarch in small bowl until well blended. Stir cornstarch mixture into slow cooker. Cover. Cook 30 minutes longer on HIGH or until sauce has thickened.
Return shredded beef to slow cooker; mix well. If desired, serve beef in lettuce leaves with cooked rice and assorted toppings, such as kimchi, bean sprouts, carrots, radishes and green onions.