Stout Braised Corned Beef Tacos with Spicy Cabbage Slaw
Savor the luck of the Irish with every bite of these flavorful corned beef tacos!
Servings 10 Servings
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
Tiffy’s Tips:
- 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).