Corned beef has taken on new challenges beyond the
Reuben. We’ve taken the classic Reuben and repurposed it in nacho and casserole form. Next challenge: a taco, with a melted layer of Swiss and a lightly creamy, acidic, and caraway-forward slaw. You can use St. Paddy’s Day leftover corned beef or boil a brisket for the occasion. However you go about it, know that you have options to make it just the way you want it.
Must-have ingredients:
Tacos come in a ratio of layers of carb: to protein: to vegetable. These layers shouldn’t be competing for flavor. For a heartier beef taco like this, I like a flour tortilla. It’s softer and less pronounced than a corn tortilla. In addition to meat, there must be cheese: Swiss seemed to be the perfect component. Crunchy raw cabbage combined with fermented kraut, caraway, mustard, and mayo makes the ultimate slaw.
Cold-cut corned beef:
If you have the time and ambition to boil a corned beef, go for it; otherwise, getting a slab of corned beef from the deli is a good use of your time. Ask the deli to cut you a thick 1/4″ slab. Slice the beef into thin pieces or chop it up if you prefer hash-style vibes. Sear the meat and braise in Guinness or lager for a few minutes, just until the liquid evaporates out.
Storage:
You can store the coleslaw separately from the meat in the tortilla. Wrap the meat and tortilla in plastic wrap or place in a container. All components will last for up to 5 days.
Try this recipe? Let us know in the comments below.