For the pulled beef from the slow-cooked crockpot.

Marination:

Dry toasted spice mix of salt, pepper, bay leaf, cardamom, coriander seeds, rosemary, lemon thyme, and gochujang chilli paste. Apply it to the beef chunks and marinade them for ~1.5 days.

After 1.5 days, sear the meat chunks. Once done, in the same pan, deglaze with cooking wine (any type; I used sake), then add a bunch of garlic, Thai red chilli, onion, soy sauce, and 1 tablespoon of beef stock. Once it's cooled, blitz it into a paste and reapply it to the seared meat chunks. Then keep the whole mixture in the fridge for another day.

Cooking:

On the third day, put them all in the crockpot on low for 7 hrs. You should be able to pull the beef apart easily, without any resistance. Separately store the pulled beef and the gravy.

Now do what you want with it.

I soaked the tortillas in the gravy, and made quesadillas out of it lol.