CORNED BEEF AND CABBAGE TACOS
Irish and Mexican just like me! Planning on using my leftover St. Patrick's Day corned beef brisket for this.
Provided by cookiedog
Categories Meat
Time 25m
Yield 12 tacos
Number Of Ingredients 7
Steps:
- Cook brisket according to package directions, or cover with water in a slow cooker and cook on HIGH for 8 to 10 hours.
- Remove from liquid and let stand until cool enough to handle.
- Remove any pieces of fat and shred corned beef.
- To assemble tacos, fill tortillas or shells with shredded corned beef, cabbage and cheese.
- Top with other ingredients as desired.
Nutrition Facts : Calories 154.9, Fat 7, SaturatedFat 3.5, Cholesterol 14.8, Sodium 281.7, Carbohydrate 16.6, Fiber 1.4, Sugar 1.2, Protein 6.2
CORNED BEEF & CABBAGE TACOS
Make and share this Corned Beef & Cabbage Tacos recipe from Food.com.
Provided by Food.com
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make tortillas, in a large bowl combine masa, shredded potatoes, 1 tablespoon scallions and salt. Add water and use your hands to form into a dough. Add water, 1 teaspoon at a time, if dough seems to dry. Keep a damp towel over dough while you make tortillas.
- Heat a large cast iron skillet over medium high heat. Take off a golf ball-size piece of dough and roll into a ball. Place between 2 pieces of plastic or wax paper and press in a tortilla press. Remove dough from the plastic and cook in skillet until lightly toasted, about 2 minutes per side. Remove and place tortillas in a stack on a plate. Keep covered with a dry, clean towel. Repeat with remaining dough.
- In a large bowl, mix to combine the green cabbage, red cabbage, carrots, 2 tablespoons scallions, salt and pepper. In a medium bowl, whisk to combine mustard, mayonnaise and horseradish. Pour 1/2 cup sauce over cabbage and mix to combine. Reserve remaining sauce to drizzle over tacos.
- In a medium bowl, mash to combine warm cooked purple potatoes with olive oil, salt and pepper.
- To assemble tacos, spoon purple potato mash into the center of a tortilla. Top with cabbage slaw and corned beef. Drizzle with horseradish mustard sauce and garnish with cilantro, chilis and a lime wedge.
Nutrition Facts : Calories 409.5, Fat 12.6, SaturatedFat 1.7, Sodium 843.4, Carbohydrate 69.7, Fiber 9.9, Sugar 7.8, Protein 9.2
IRISH TACOS
You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat - ruddy pink, salty, fatty and meltingly sweet - into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic - particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It's not fusion cooking, nor appropriation. It's just the fact that everything tastes good on a warm tortilla.
Provided by Sam Sifton
Categories tacos, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
- Make the coleslaw: Mix cabbage and carrots together in a large bowl.
- In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
- Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
- When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 34 grams, Carbohydrate 51 grams, Fat 48 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 2461 milligrams, Sugar 7 grams, TransFat 0 grams
TRADITIONAL IRISH CORNED BEEF AND CABBAGE
Traditional corned beef and cabbbage is the ultimate in comfort food and a boon for budget conscious families. Slowly simmered with spices, then served wih mustard and cabbage, this traditional Irish dish is perfect for those who want a tasty, comforting no-hassle meal.
Provided by Chef mariajane
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
- Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
- Keep cabbage warm in broth until needed.
- Served corned beef with mustard and cabbage.
Nutrition Facts : Calories 1035.4, Fat 66.4, SaturatedFat 22.1, Cholesterol 333.2, Sodium 9150.8, Carbohydrate 46.7, Fiber 18.5, Sugar 8.4, Protein 70.5
N. Y. C. CORNED BEEF AND CABBAGE
Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!
Provided by Len6583
Categories One Dish Meal
Time 3h2m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- ------------Selecting the corned beef brisket------------.
- Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
- Do not freeze.
- Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
- Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
- There will always be some gristle and it runs the length of the slab in the center.
- The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
- If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
- ------------Selecting the Cabbage-------------------.
- The heavier and more solid it is, the better it is.
- Smell it to make sure it isn't too bitter.
- You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
- Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
- --------------Selecting the Potatoes----------------.
- Watch out for the red dyed ones.
- Pick out a bag of medium to small sized ones.
- The smaller the better.
- If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
- -------------Selecting the Carrots----------.
- Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
- Serving a bowl of carrots is a big no no on Saint Patrick's Day.
- Preparing and cooking the meal-----------------------.
- (It's going to take 3 hours with you there).
- Use a large Dutch oven or stock pot that will hold everything all at once.
- Place the brisket (best side up) in the bottom of the pot.
- There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
- Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
- Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
- Bring to a boil.
- Reduce heat, cover and simmer for 2 hours.
- During the 2 hours------------------------.
- Scrub and rinse the new red potatoes.
- Remove any eyes and bad spots.
- Leave as much of the peel as you can.
- Quarter them (halve or whole if tiny).
- Cover with water until ready for them.
- Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
- Peel one carrot and cut it into quarters. Set aside.
- Peel the onion and cut it into eighths. Set aside.
- Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
- I find that kitchen scissors do just fine.
- After the 2 hours----------------------.
- Add the potatoes on top of the brisket.
- Add water to cover everything.
- Bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
- Add water to cover everything.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Check the cabbage to see if it is tender.
- If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
- When done-----------------------.
- In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
- Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
- Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
- Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
- As I said, more is better.
- Slice the brisket cross grain.
- Hope there is leftovers for breakfast.
- See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.
SLOW COOKER CORNED BEEF TACOS
Feel free to used leftover corned beef. We loved the Guinness beer cream sauce. I made that a day in advance. I did feel it was missing something. So I added a little hot sauce & mustard to the cream sauce. Perfect! But you could use any sauce for these tacos if you don't like the beer flavor. The recipe originally called for 2 bottles of Guinness beer for the meat. I thought one was enough, Use your best judgment. Ihttps://sharedappetite.com/recipes/slow-cooker-corned-beef-tacos/
Provided by Linajjac
Categories St. Patrick's Day
Time 8h10m
Yield 18 Tacos, 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray your slow cooker with nonstick cooking spray. Add corned beef and Guinness beer. Cook on low for 8 to 10 hours, until meat is very tender. Remove corned beef from slow cooker and remove visible fat. Slice or shred meat.
- Top tortillas with corned beef, avocado, red cabbage, shredded cheddar, and Guinness cream sauce. Garnish with chopped cilantro/parsley and a squeeze of lime.
- FOR THE GUINNESS CREAM SAUCE.
- Heat Guinness over medium heat in a small saucepan and let simmer until reduced to 1/4 - 1/3 cup. Cool completely.
- Combine reduced Guinness, sour cream, 1 teaspoon honey, and season with Kosher salt and pepper. Taste and add another teaspoon of honey if desired.
Nutrition Facts : Calories 1068.9, Fat 80.5, SaturatedFat 30.7, Cholesterol 291.8, Sodium 2976.8, Carbohydrate 22.2, Fiber 8.7, Sugar 6.2, Protein 59.5
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