This is how to make corned beef & cabbage tacos with baked potato chips & green beer. I’ve never made these before and wanted to avoid googling someone else’s recipe, so after some careful experimentation with old family recipes, my rigid traditionalism was able to shake hands with my new creation and spawn something truly delicious. I’m not exactly Julia Child’s but these tacos are a great take on the hearty classic that will help make your St. Paddy’s Day party legendary. Let’s get into it.
Here’s what you’ll need:
- 1 Corned Beef Brisket (w/seasoning packet)
- 4-Pack of Guinness
- 8 Cups of Water
- 1 Bottle of Jameson Irish Whiskey (optional…but it is really?)
- 1/2 Head of Green Cabbage
- 1 Sm. Bag of Baby Carrots
- 1 Serrano or Habanero (optional)
- 1/2 Yellow Onion
- 2 Tbl Spoons of Apple Cider Vinegar
- 8 White Corn Tortillas
- Kosher Salt
- 1/2 Cup of Deli Mustard (I prefer w/Horseradish)
- 1 8oz. Container of Sour Cream
- 10 gold fingerling potatoes
- 5 red potatoes
- 2 Tbl Spoons of Olive Oil
- _ Coronas (I’ll leave the amount up to you party animals)
- 1 oz. Bottle of Green Food Coloring
- Bag of Limes
PREP TIME: 45min
COOK TIME: 5hrs Total
STEP 1: Note: the Corned Beef needs at least 4.5 hours so plan ahead people. In a large stock pot, add the beef, seasoning packet, water, 3-4 cans of Guinness (depending on how thirsty you are), splash of Jameson, and a healthy pour of Kosher Salt. Cover and cook on medium heat. Cook to desired level of tenderness.
STEP 2: An hour before the beef is ready, dice the cabbage, onions, and carrots and place in large bowl. Add vinegar and pinch of salt and pepper. Stir until vegetable are evenly distributed, cover with saran wrap, and set in fridge till serving time. You can mince the Serrano or Habanero for a kick of heat.
STEP 3: Now in a small serving dish or ramekin, combine the deli mustard and sour cream. This is the sauce for you taco that is going to have your party silent with people chowing down and reaching for seconds. Chill till served.
STEP 4: You can’t have corned beef & cabbage without some kind of spuds on the side. Slice the potatoes close to and 1/8″ but don’t lose a finger over it. Use a mandolin if you have one. Toss the potatoes in a large bow with 2tbl spoons of olive oil until evenly coated and lay out on a cookie sheet. Dust the chips with salt & pepper and place in oven for 35min on 400°.
STEP 5: Right about now the the corned beef should be about ready. Fork tender is a good indicator. Now you can chop up the beef however you like, but I went for the taco-shop-chop and diced it up real small. I feel you get better bites that way.
STEP 6: Now it’s time to eat. Pile on the beef, veggies, and mustard cream sauce on a toasted tortilla, toss a handful of chips on the plate, and grab a beer, add just a drop or two of food coloring and a lime wedge, and enjoy being the St. Paddy’s day hero.
Now that you’re, as Metallica’s says, The Hero of the Day and assuming they don’t get all Napster on us…remember to go all out for St. Paddy’s Day, especially with your attire. Short of breaking into the clubhouse at Augusta and highjacking Tiger’s green jacket, SWELL has the perfect shirt, hat, and dress that will assure you get lucky.
This has been a great second venture with the SWELLBLOG and hope to keep things rolling so let me know what my next story should focus on. Is your town worthy of being featured on the next episode of Destination Taco? Be safe this St. Paddy’s Day and as always – eat well, drink up, and adios!Thank you for visiting the Swell blog. Visit us on www.facebook.com/swell for more exclusive fan offers, giveaways and more.