Savor the luck of the Irish this St. Patrick’s Day!
St. Patrick’s Day is just around the corner… so bring on the shamrocks, pots of gold and corned beef! St. Patrick’s Day meals are often associated with some variation of corned beef. Perhaps Corned Beef and Cabbage, a Reuben sandwich or in our home… tacos! In honor of St. Patty’s Day I’m sharing a family favorite… Stout Braised Corned Beef Tacos!
Made by combining a salt cured brisket with a variety of seasonings, veggies, and stout beer slow cooked in a braising pot, the final product offers the perfect flavor combination. Tiffy Tip: brisket is a less tender cut of beef and should always be cooked low and slow (meaning cooked slowly on low heat). To serve, tuck the tender brisket slices into a warm tortilla and top with my Spicy Cabbage Slaw. Prepare this recipe for your St. Patrick’s Day dinner and savor the luck of the Irish with every bite! Pssst… make sure to save this recipe for your next taco night!
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Stout Braised Corned Beef Tacos with Spicy Cabbage Slaw
Ingredients
- 1 pre-brined corned beef brisket, trimmed (approximately 3 pounds) with seasoning packet
- ½ tsp coarse ground black pepper
- ¼ cup brown sugar
- ¼ cup tomato paste
- ½ cup onion chopped
- ½ cup carrots chopped
- ½ cup celery chopped
- 5 cloves garlic chopped
- ½ cup beef broth
- 1 cup stout beer
- corn tortillas
- chopped onion
- cilantro
- jalapeño pepper
Spicy Cabbage Slaw
- 1 tbsp mayonnaise
- ½ lime juiced
- 1 tsp red pepper sauce
- 3 cups cabbage finely shredded
- ½ cup grated carrots
- 2 green onions thinly sliced on the diagonal
- salt & pepper to taste
Instructions
- Preheat oven to 325. Remove brisket from the package. Using the seasoning packet enclosed, thoroughly rub the brisket on all sides. Place brisket, fat side up in a Dutch oven.
- Add black pepper, brown sugar, tomato paste, vegetables, broth and beer.
- Cover and cook for 3 hours or until the brisket is fork tender. Approximately one hour per pound.
- Remove beef and place on a cutting board. Carve brisket into thin slices across the grain.
- To make the slaw, whisk together mayonnaise, lime juice, and red pepper sauce. Add cabbage, carrot and green onions. Toss gently to combine. Season with salt and pepper.
- Serve with warm tortillas, slaw and toppings as desired.
Notes
- Although the instructions are oven braised, I love cooking in a slow cooker/crockpot. You can also prepare in a pressure cooker/instant pot… instructions HERE!
- My Spicy Cabbage Slaw is so creamy and has such a great balance of flavor with the beef. Control the level of spice with the amount of red pepper sauce.
- The rich flavor of stout beef is a great flavor enhancement in this recipe. In a pinch I substitute regular beer.
- Brisket is a less tender cut of beef and should always be cooked low and slow (meaning cooked slowly on low heat).
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