Stout-Braised Corned Beef Tacos
with Fiery Cabbage Slaw

A great Mexican twist to corned beef is an excellent choice for Saint Patrick's Day if you are looking for something new and unusual to serve. In addition to the regular instructions for a slow cooker, directions are also given for making this in an Instant Pot.

Yield: 10 servings

Ingredients

Tacos

• 1 boneless corned beef brisket, trimmed (3 pounds)
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 4 cloves garlic, chopped
• 1 cup beef broth
• 1/4 cup tomato paste
• 1/4 cup brown sugar
• 1/2 teaspoon coarse ground black pepper
• 1 (11.2 ounce) bottle Texas stout beer
• 16 to 20 small (6 inch) corn tortillas, warmed
• Fresh cilantro and jalapeño pepper, chopped

Fiery Cabbage Slaw

• 3 tablespoons mayonnaise
• 1 tablespoon cider vinegar
• 1 teaspoon red pepper sauce
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups finely shredded cabbage
• 1/2 cup grated carrots
• 2 green onions, thinly sliced on the diagonal

Instructions

1. Rub corned beef brisket with package of pickling seasonings.
2. Place onion, carrot, celery, garlic, beef broth, tomato paste, brown sugar and black pepper in a 4-1/2 to 5-1/2-quart slow cooker. Stir to combine.
3. Place Corned Beef, fat side up, on top of the vegetable mixture. Pour stout beer over brisket. Cover and cook on HIGH for 6 TO 7 hours or on LOW for 9 to 10 hours or until brisket is fork tender.
4. Remove corned beef and place on a cutting board, spooning a bit of the liquid over the top. Carve brisket into thin slices across the grain.
5. To make slaw, whisk together mayonnaise, vinegar, red pepper sauce, sugar, salt and pepper in a large bowl. Add cabbage, carrot and green onions. Toss gently to combine.
6. Serve with beef in tortillas with Fiery Slaw. Garnish with toppings, as desired.

Pressure Cooker/Instant Pot

1. Rub Corned Beef Brisket with package of pickling seasonings.
2. Combine onion, carrot, celery, garlic, beef broth, tomato paste, brown sugar, and black pepper in the insert of the pressure cooker. Stir to combine.
3. Place Corned Beef, fat side up, on top of the vegetable mixture. Pour stout beer over brisket.
4. Seal lid and set unit to HIGH pressure for 90 minutes. Let pressure release naturally for 20 minutes, then manually release remaining pressure.
5. Remove corned beef and place on a cutting board, spooning a bit of the liquid over the top. Carve brisket into thin slices across the grain.
6. To make slaw, whisk together mayonnaise, vinegar, red pepper sauce, sugar, salt and pepper in a large bowl. Add cabbage, carrot and green onions. Toss gently to combine.
7. Serve beef in tortillas with Fiery Slaw. Garnish with toppings, as desired.

Nutrition

Per serving: Calories 420; Total fat 24 g (Sat. fat 7g; Trans fat 0g); Cholest. 75mg; Sodium 1870mg; Total Carb. 24g; Fiber 2g; Total Sugars 9g; Protein 22g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (10% DV)

Attribution

Recipe and photo used with permission from: Texas Beef Team