Here’s a recipe idea for your leftover corned beef roast – Corned Beef Tacos. Pour yourself a good Irish whiskey cocktail and perhaps the lucky leprechaun will come to visit you.
The week before St. Patrick’s Day the price of corned beef always goes down so I make sure to buy a large enough roast so there are leftovers for sandwiches and my new favorite – Corned Beef Tacos. Be creative with the cream sauce. In this recipe, we use media crema spiced with horseradish and freshly squeezed lemon juice. You’ll want plenty of sliced jalapeños, cilantro and limes nearby.
Raise your glass and toast to San Patricio!
Slow Cooker Corned Beef Tacos
For the beef:
- 4 to 5 lbs. (uncooked, pre-packaged and seasoned corned beef brisket, flat cut)
- 2 cups water
- 3 potatoes (peeled and quartered)
- 2 carrots (peeled and cut into large chunks)
- 1 tbsp. whole black peppercorns
- 2 bay leaves
For the taco:
- ½ large onion (diced)
- 1 bunch of cilantro (chopped finely)
- 2 Jalapeños (sliced in rounds)
- 1 Avocado (sliced halves or diced)
- 1 dozen corn tortillas (medium size)
For the Sauce:
- 1 cup media crema
- 3-4 tsp. of prepared horseradish (to your taste and liking)
- 1 tsp. fresh lemon juice
- Place the roast with the fat side down into your slow cooker. Add the vegetables and black peppercorns and bay leaves. Fill the pot with enough water to just cover the beef roast. Cover and let slow cook on a low setting for 7 to 8 hours until the corned beef pulls away with a fork.
- Carefully remove the meat from the pot, as it will be extremely hot and tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to put inside your tortilla. Do not discard the cooking liquid, as you are going to want it to cook your cabbage.
- In a media saucepan, strain out the vegetables and pour in the broth from the slow cooker. Add cabbage and let simmer for 10 minutes. Remove cabbage from liquid and drain.
- For the cream sauce, mix the media crema with the prepared horse-radish. Mix in your lemon juice to taste as well.
- Warm a corn tortilla. Place about 3 ounces of corned beef in the middle. Top the meat with a spoonful of cabbage. Garnish with onions, cilantro, and avocado. Place a dollop of the horseradish cream sauce on top along with the slices of jalapeños.
Enjoy St. Patrick’s Day Mexican-style!