Irish Tacos

This recipe is from the NYT and it is delicious! It’s a great way to mix up eating left over corned beef.

2 lbs corned beef
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
3/4 c mayonnaise
3 tbsp sour cream
3 tbspcider vinegar
Salt and pepper
1 ½ tbsp hot sauce
12 to 16 flour or tortillas, warmed
Sliced fresh or pickled jalapeños

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

Serves 8.

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Corned Beef and Cabbage

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Why should be enjoy corned beef only for St. Paddy’s day? It is the perfect one pot winter meal – choke full of those yummy root veggies that are so plentiful in the fall/winter. Pull out the crock pot and have yourself a stress free meal!

Ingredients:
3 lb corned beef
2 beers
1 pint beef broth
1 lb potatoes, quartered
1 bunch of carrots, chopped
1 punch of parsnips, chopped
3 onions quartered
1 bunch flat leaf parsley
2 bay leaves
2 TBSP peppercorns
2 cabbage heads, quartered

In a crockpot add parsley, meat, broth, beer, bay leaves, peppercorns, potatoes, carrots and parsnips. Cook for 4 – 6 hours on low. Add cabbage and cook for an additional hour.

Serves 8 – 10.