These tacos are the definition of cultural food fusion. Traditional corned beef gets a new look with red cabbage slaw and beer cheese cause served in a taco!
Like many of my recipes that have a long list of ingredients, I swear this one is not as scary as it looks. The corned beef gets thrown in a slow cooker, the slaw is tossed together and refrigerated, the whiskey sauce simmers for just a few couple minutes, and the cheese sauce is whisked and melted. After that all that’s left is the assembly – that’s only 5 steps people! Easy peasy.
While these steps are easy they also pack in a lot of flavor, made evident by the long ingredient list. To start, the corned beef is slow cooked in Guinness stout beer for 8 hours. It is then drained, shredded, and tossed in a sauce made from whiskey (because this holiday is about booze right?), honey, and brown sugar. It’s just enough to give it a sweet kick but not too much to taste like candy. After that, toss the shredded red cabbage and carrots in a vinaigrette to make the slaw before whisking together the cheese sauce made from sharp cheddar and gouda and yes, more Guinness. Layer it all in a warm tortilla, and top it with a sprinkle of micro greens and we are in business!
Arn’t the little microgreens cute? They look like baby clovers which is appropriate for St. Patrick’s Day. I realize that tacos are not the first thing that come to mind when you think of St. Patrick’s Day but in case you hadn’t noticed, I like to blend genres. Need more evidence? I served these tacos with fries, because potatoes are Irish, right? Just go with it, I promise you won’t be disappointed.
Four years ago: Hidden Pot o’ Gold Cupcakes
Five years ago: Split-Pea Soup
Six years ago: Creamy Baked Chicken Taquitos
SLOW COOKER CORNED BEEF TACOS
1 onion, peeled and sliced
1 (2 lb.) corned beef brisket with spice packet, fat trimmed
3 garlic cloves, minced
1 bay leaf
2 Tbsp honey
2 Tbsp cider vinegar
1/2 tsp pepper
12 oz. Guinness
1/4 cup extra virgin olive oil
3 Tbsp apple cider vinegar
2 Tbsp fresh lemon juice
1 Tbsp honey
1 Tbsp Dijon mustard
1 garlic clove, minced
1/4 tsp chili powder, or to taste
Salt and pepper, to taste
1 small head red cabbage, shredded
4 large carrots, shredded
4 green onions, thinly sliced
1/4 cup whiskey
2 Tbsp honey
1 Tbsp brown sugar
BEER CHEESE SAUCE
3 Tbsp all-purpose flour
3 Tbsp unsalted butter
4 oz. Guinness
4 oz. sharp cheddar cheese
2 oz. smoked gouda cheese
2/3 cup milk
1 Tbsp Dijon mustard
Salt and pepper to taste
16 (6-inch) corn tortillas (or spinach for festive flair)
Microgreens or chopped green onion for garnish
- Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the beef on top, and pour the pop over the beef. Set on low and and cook for 8 hours, or until cooked. Once the corned beef is cooked, drain the liquid, remove bay leaf, and shred using two forks.
- For the slaw, in a large bowl whisk together oil, vinegar, lemon juice, honey, mustard, garlic, chili powder, and salt and pepper. Add cabbage, carrots, and green onion and toss to coat. Refrigerate until ready to use.
- In a small saucepan over medium-high heat whisk the whiskey, honey, and brown sugar. Bring to a boil; reduce heat to a simmer and allow to reduce, about 8-10 minutes. Toss the corned beef and onions in the whiskey sauce.
- Make the cheese sauce. In a medium saucepan over medium heat, melt the butter and flour and whisk for 3-4 minutes, or until golden. Whisk in the Guinness. Add the cheese a little at a time, the milk, and the Dijon. Whisk until melted. Keep over low heat until ready to use.
- To serve the tacos, heat the corn tortillas on a skillet over medium-high heat until soft and pliable (or microwave between damp towels for 10-30 seconds). Spoon 3-4 tablespoons of the beef onto center of each tortilla. Top with slaw, cheese sauce, and microgreens. Serve immediately.