For the broth:
1 3 pound beef chuck roast, trimmed
1/2 cup packed dark brown sugar
1/3 cup soy sauce
10 cloves garlic, diced
1/2 onion, diced
1 inch section of fresh ginger, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
1 jalapeno, seeded and diced
For the shredded cabbage slaw:
1 16 ounce bag shredded coleslaw
1 tablespoon soy sauce
2 tablespoons seasoned rice vinegar
Salt and pepper to taste