corned beef tacos with fiery cabbage slaw

This recipe is a great way to modernize the classic corned beef and cabbage recipe or to inject new life into leftover corned beef. The slow cooker or pressure cooker is a great way to make this dish easy, but you can also braise this in your oven.

corned beef and cabbage taco recipe

  •    Time: 90 minutes 
  •    Serves 10 

Ingredients

Corned Beef

  • 1 Corned Beef Brisket Boneless, trimmed (3 pounds) 
  • 1 cup onion, chopped 
  •  1 cup carrot, chopped 
  •  1 cup celery, chopped 
  •  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) stout beer 
  •  16 to 20 small corn tortillas (about 6-inch diameter), warmed 
  •  Fresh cilantro and jalapeño pepper, chopped
Fiery Cabbage Slaw

  • 3 tbsp. mayonnaise 
  •  1 tbsp cider vinegar 
  •  1 tsp red pepper sauce 
  •  ½ tsp sugar 
  •  ¼ tsp kosher salt 
  •  ¼ tsp freshly ground black pepper 
  •  3 cups finely shredded cabbage 
  •  ½ cup grated carrots 
  •  2 green onions, thinly sliced on the diagonal

Instructions

Slow Cooker

  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

  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.