Where a St. Patty’s Day tradition meets Tex-Mex!!
Remember me? The Tex-Mex foodie! Any time I have the opportunity to “Tex-Mex” something, I’m just gonna do it. I just can’t help myself! Sugar Pie, Honey Bunch!! You know that I love you! I can’t help myself. I want you and nobody else. End scene. Sooooo I’m not that crazy about having a traditional St. Patrick’s Day meal of Corned Beef and boiled cabbage with potatoes. Then it hit me, when in doubt, “Tex-Mex” it out!! I would create Corned Beef Tacos. I’m droolin’! These were really good and hubby ate three of them! He even took a few to work and his co-workers enjoyed them as well! You’ve just got to try them! I top slow cooked corned beef with Swiss cheese, caramelized onions and coleslaw and tuck it inside a yummy grilled flour tortilla. Umm, umm good!!! It takes patience but hang in there! Take a 4 lb. corned beef brisket and slather it with 1 cup of packed brown sugar and place it in your slow cooker.
Slice one large Vidalia onion and place on top of your brisket along with that tiny little spice pack that came in the package. The beef is already seasoned but my momma always added it so I always do too! Now pour about 12 ounces of Irish stout over the brisket. Yes, I cook with alcohol and no, I don’t drink it! It provides so much flavor and you just can’t get around how its savors so much when introducing it to your food. FYI…the alcoholic content is slim to nilch when you’re slow cooking with it. It evaporates. No letters please J. Set your slow cooker on low for 8 hours. Now let’s quickly make the coleslaw so that the flavors have time to meld. You’ll need to mix 1 cup of shredded green cabbage, 1 cups of shredded red cabbage. Add 1/4 cup of mayo, 1 T. of Dijon mustard, 1 T. whole grain mustard, 1/2 tsp. apple cider, a smidgen of salt and dash of pepper. Mix well, cover and place in the fridge while you’re waiting on the brisket. Ok, now it’s time to clean the house from top to bottom or run those errands that you’ve been dreading! Now back to our regularly, scheduled programming! You’re beef should be falling apart. Tender and succulent! Take one Vidalia onion and slice it into half moons about 1/8 of an inch thick. Sauté them in a pan over medium-low heat with a turn of olive oil, a pat of butter and season with kosher salt until they are caramelly brown. Is caramelly a word? This process will take a good 45 minutes so I hope your patience isn’t running low. These things take time! Shred the brisket while you wait. Now deglaze the pan with a small amount of beef stock. Yum!! I just love a caramelized onion because they make me wanna dance!!! They’re packed with so much flavor! DO NOT skip this step! I repeat, DO NOT skip this step! Now take your fajita sized flour tortillas and spread a thin layer of butter before grilling them. Once they’ve been through the GRILLING process, top them with a small mound of the shredded beef, the caramelized onions and Swiss cheese. Place in the oven to melt the cheese and finish topping with coleslaw, green onions and jalapeno slices. Oh boy! I’m going in! Remember patience is truly a virtue! Say Grace and enjoy!
- 4 lb. corned beef brisket with spice pack
- 1 cup packed brown sugar
- 1 large Vidalia sweet onion
- 1 and ½ cups Irish stout
- Cole Slaw
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- ¼ cup mayo
- 1 T. of Dijon mustard
- 1 T. whole grain mustard
- ½ tsp. apple cider
- 1 smidgen salt
- 1 dash pepper
- Caramelized Onions
- 1 large Vidalia onion, sliced into half moons, ⅛ inch thick.
- 2 T. olive oil,
- 1 T. butter
- kosher salt to taste
- 2 T. beef stock
- 6-8 Fajita tortillas
- Butter for grilling
- Swiss cheese
- Green onions, garnish
- Jalapenos, garnish
- Take 4 lb. corned beef brisket and cover it with brown sugar and place it in the slow cooker. Toss in the onion along with the spice pack that came in the package. Pour the Irish stout over the brisket. Turn the slow cooker on the low setting for 8 hours. It should be falling apart when it’s done.
- Mix green cabbage and red cabbage. Then add mayo, Dijon mustard, whole grain mustard, apple cider, salt and. Mix well, cover and place in the fridge to chill.
- Slice onion into half circles and then sauté them in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color. Deglaze the pan with beef stock.
- Take tortillas and spread a thin layer of butter on each side and grill for a couple minutes on each side. Top each with about a half cup of the shredded beef, ¼ cup of caramelized and ¼ cup of Swiss cheese. Place in the oven at about 350 for a few minutes to allow the cheese to melt. Finish topping the taco with coleslaw, green onions and jalapeno slices. Say Grace and enjoy!
Coleslaw adapted from Barefoot Contessa at Home