Stout Braised Corned Beef Tacos with Fiery Cabbage Slaw
Recipe Courtesy Of:
10 HRS
Time to Cook
10
Servings
21
Ingredients
Ingredients
Fiery Cabbage Slaw
Preparation
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Step 1
Rub Corned Beef Brisket with package of pickling seasonings.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 6
Serve with beef in tortillas with Fiery Slaw. Garnish with toppings, as desired.
Pressure Cooker/Instant Pot:
-
Step 1
Rub Corned Beef Brisket with package of pickling seasonings.
-
Step 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.
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Step 3
Place Corned Beef, fat side up, on top of the vegetable mixture. Pour stout beer over brisket.
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Step 4
Seal lid and set unit to HIGH pressure for 90 minutes. Let pressure release naturally for 20 minutes, then manually release remaining pressure.
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Step 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.
-
Step 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.
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Step 7
Serve beef in tortillas with Fiery Slaw. Garnish with toppings, as desired.
Nutrition Information
Nutrition information per serving: 424 Calories; 218 Calories from fat; 24.2 g Total Fat (7.0 g Saturated Fat; 10.5 g Monounsaturated Fat); 75 mg Cholesterol; 1813.9 mg Sodium; 25.4 g Total Carbohydrate; 3.6 g Dietary Fiber; 22.4 g Protein; 3.0 mg Iron; 631.1 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 5.1 mg Niacin (NE); 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 4.0 mg Zinc; 26.4 mcg Selenium; 6.3 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Iron, Potassium, and Riboflavin.
