Stout Braised Corned Beef Tacos with Fiery Cabbage Slaw
Ingredients icon 21 Ingredients
Servings icon Makes 8 to 10 Servings
Time icon 6 to 7 hours or 9 to 10 hours
Recipe courtesy of: Chef Tiffany Blackmon
 
168 views

Ingredients

  • 1 Corned Beef Brisket Boneless, trimmed (3 pounds)

  • 1 cup chopped onion

  • 1 cup chopped carrot

  • 1 cup chopped celery

  • 4 cloves garlic, chopped

  • 1 cup beef broth

  • ¼ cup tomato paste

  • ¼ cup brown sugar

  • ½ tsp coarse ground black pepper

  • 1 bottle (11.2 ounces) Texas stout beer

  • 16 to 20 small corn tortillas (about 6-inch diameter), warmed

  • Chopped fresh cilantro and jalapeño pepper

Fiery Cabbage Slaw

  • 3 tablespoons mayonnaise

  • 1 tablespoon cider vinegar

  • 1 teaspoon red pepper sauce

  • ½ teaspoon sugar

  • ¼ teaspoon Kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 3 cups finely shredded cabbage

  • ½ cup grated carrots

  • 2 green onions, thinly sliced on the diagonal

Preparation

  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 6 TO 7 hours or on LOW 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 Instructions:

  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.

Share this Recipe