Wednesday, March 18, 2015

Corned Beef Tacos with Cabbage Slaw and Creamy Guinness Sauce

Happy St. Patrick's Day to everyone, hope it was a festive holiday for all!  I love St. Patty's day it is a great reason to cook Irish food and drink green drinks or a dark Guinness.  I cook a festive meal every year for this day and usually I use more traditional recipes like boxty, colcannon, cabbage and corned beef, etc.  This year I went for something a little different and adapted this recipe.  We had a wonderful night with a couple of our friends and then played the game we are officially addicted to, Settlers of Catan.  This weekend is shaping up to be a fun and relaxing one, Saturday I hope to check out this free CSA Fair, it will have chef demos, food and drinks, etc.  Then it is officially the start of BBQ season since we will be attending our first one on Saturday night.  Onto to the food!

Serves 4

The Ingredients
2-2 1/2 pound First Street corned beef brisket
Corn 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
4 tablespoon finely chopped red onion
2 tablespoon finely chopped jalapeno
1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 1/2 tablespoons spicy brown mustard
1/2 tablespoons cider vinegar
salt and pepper, to taste

The Process
For corned beef:
1.  Place corned beef, fatty side up, in a slow cooker and cover with water. Set on low and cook for 10 hours.

2.  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.

For Guinness dipping sauce:
1.  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.

2.  In a small bowl, combine sour cream, yogurt, vinegar, salt and pepper. Whisk Guinness reduction into mixture until smooth.

For coleslaw:
1.  Mix together cabbage, red onion and jalapeno in a large bowl.

2.  In another bowl, combine mayonnaise, yogurt, mustard, vinegar, salt and pepper.

3.  Pour over cabbage mixture and toss until combined.

To assemble:
1.  Warm tortillas. Spread a spoonful of Guinness dipping sauce down the middle, add shredded corned beef, then top with coleslaw.

2.  Serve with extra dipping sauce on the side.

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