Like many of you, I made a corned beef brisket to celebrate St Patrick’s Day. I didn’t blog it because it’s basic and I wouldn’t be telling you anything new. Cook it slow and low with some vinegar, cabbage, carrots and potatoes and serve it with an Irish beer. Guinness is a favorite but not my favorite. So, we went with Smithwick’s (pronounced Smitt-icks). I’ve mentioned before that The Rock Star loves Mexican, right? If not, I’m here to tell you Asian and Hispanic food are the way to my man’s heart. Naturally, when he was digging in to my tender Irish fare (I am actually speaking about the food… this time) he said, through a mouthful, “You should make this into tacos”. So, I did and it was quite easy.
You will need the following:
- Left over corned beef brisket
- corn tortillas
- fresh cabbage, shredded
Sauce: 2 Tbsp mayonnaise, 2 Tbsp Smittick’s Irish Beer, 2 Tbsp dijon mustard and 1 Tbsp Tapatio (or your favorite hot sauce). Mix until smooth.
Put it all together as tacos and enjoy! If you still have left overs, whip up this sauce to add some zip to your table TONIGHT. Swearing Mom out.