21 Ingredients
Makes 10 Servings
6 to 7 hours or 9 to 10 hours
Ingredients
Fiery Cabbage Slaw
Preparation
Rub Corned Beef Brisket with package of pickling seasonings.
Place onion, carrot, celery, garlic, beef broth, tomato paste, brown sugar, and black pepper in a 4-1/2 to 5-1/2-quart slow cooker. Stir to combine.
Place Corned Beef, fat side up, on top of the vegetable mixture. Pour stout beer over brisket. Cover and cook on HIGH 6 TO 7 hours or on LOW 9 to 10 hours or until brisket is fork tender.
Remove corned beef and place on a cutting board, spooning a bit of the liquid over the top. Carve brisket into thin slices across the grain.
To make slaw, whisk together mayonnaise, vinegar, red pepper sauce, sugar, salt and pepper in a large bowl. Add cabbage, carrot and green onions. Toss gently to combine.
Serve with beef in tortillas with Fiery Slaw. Garnish with toppings, as desired.
Pressure Cooker/Instant Pot:
Rub Corned Beef Brisket with package of pickling seasonings.
Combine onion, carrot, celery, garlic, beef broth, tomato paste, brown sugar, and black pepper in the insert of the pressure cooker. Stir to combine.
Place Corned Beef, fat side up, on top of the vegetable mixture. Pour stout beer over brisket.
Seal lid and set unit to HIGH pressure for 90 minutes. Let pressure release naturally for 20 minutes, then manually release remaining pressure.
Remove corned beef and place on a cutting board, spooning a bit of the liquid over the top. Carve brisket into thin slices across the grain.
To make slaw, whisk together mayonnaise, vinegar, red pepper sauce, sugar, salt and pepper in a large bowl. Add cabbage, carrot and green onions. Toss gently to combine.
Serve beef in tortillas with Fiery Slaw. Garnish with toppings, as desired.
Suggestions
Nutrition information per serving: Calories 420; Total fat 24 g (Sat. fat 7g; Trans fat 0g); Cholest. 75mg; Sodium 1870mg; Total Carb. 24g; Fiber 2g; Total Sugars 9g; Protein 22g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (10%DV)
