Continuing with my going global cooking theme and given a certain holiday that’s approaching, I thought Irish recipes would be fun to explore. Here’s a fun St. Patrick’s Day creation with a twist: Corned Beef Tacos!
Corned Beef Tacos for St. Patrick’s Day
A great recipe to use for leftovers when going global, this dish combines a few ingredients that are prevalent in Irish recipes (corned beef and beer) with common Mexican foods (salsa and tortillas). Here’s the original recipe from Tasty Trials:
- 2-2 1/2 pound First Street corned beef brisket (recipe to follow)
- Flour tortillas
- Guinness dipping sauce:
- 1 cup Guinness (or other stout beer)
- 1 Tablespoon brown sugar
- 1/4 cup sour cream
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon cider vinegar
- Salt and pepper, to taste
- 1 1/2 cup thinly sliced purple cabbage
- 1 1/2 cup thinly sliced green cabbage
- 1 Tablespoon finely chopped red onion
- 1 Tablespoon finely chopped jalapeno
- 1/4 cup mayonnaise
- 2 Tablespoons plain Greek yogurt
- 1 1/2 Tablespoons spicy brown mustard
- 1/2 Tablespoon cider vinegar
- Salt and pepper, to taste
Directions for corned beef:
Place corned beef, fatty side up, in a slow cooker and cover with water. Set on low and cook for 10 hours. Remove corned beef from water and let sit at about 10 minutes, until cool enough to handle. Scrape off fat and discard. Shred remaining meat.
Directions for Guinness dipping sauce:
Heat Guinness in a small saucepan over high heat. Let reduce to 1/3 cup. Remove from heat and stir in brown sugar. Let cool. In a small bowl, combine sour cream, yogurt, vinegar, salt and pepper. Whisk Guinness reduction into mixture until smooth.
Directions for coleslaw:
Mix together cabbage, red onion and jalapeno in a large bowl. In another bowl, combine mayonnaise, yogurt, mustard, vinegar, salt and pepper. Pour over cabbage mixture and toss until combined.
Warm the tortillas. Spread a spoonful of Guinness dipping sauce down the middle, add shredded corned beef, then top with coleslaw. Serve with extra dipping sauce on the side.
Dinner Diva Tips:
I made a few changes to this recipe:
- I used Mendocino Winter Seasonal Oatmeal Stout and jalapeno mustard.
- I also added a little ancho chili sauce for additional flavor.
- I used homemade corn tortillas and topped with Salsa Mexicana from Fresco Market as well.
Corned Beef Brisket Recipe
Amazingly enough, some Irish recipes perfect for St. Patrick’s Day come from places you least expect. This one came from a cookbook on Passover entertaining. A client took a liking to it and I’ve used it for going global in my kitchen ever since:
- 4- 5 lbs. beef brisket, cubed
- 2 bay leaves
- 10 whole black peppercorns
- 8 cloves of garlic, peeled and smashed
- 2 onions, quartered
- 2 stalks of celery cut in half
- 2 whole carrots cut half
- 1 leek, cleaned and sliced
- 8 cups veal or beef stock
- 1 bottle red wine
- 1 cup Cognac or Brandy
Add all ingredients to a large 12-quart stockpot. Bring to an initial boil and then lower heat to a simmer. Cover and Cook on stovetop for 2 to 3 hours until the cubed meat is tender and easily shreds. Save & serve the shredded beef with some of the cooking liquid, as desired for Irish recipes. Discard the vegetables and the rest of the cooking liquid.
Download and print both these recipes here.
What Irish recipes have you tried cooking for St. Patrick’s Day? What other ways does your family embrace the spirit of going global?
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.