It’s almost here! Tomorrow is St. Patrick’s Day! Are you getting all your plans sorted for the day’s celebrations? I’ve got a great recipe for you to add into the mix, Spicy Irish Beef Brisket Tacos! Now I bet you’re not surprized to hear me say that these Spicy Irish Beef Brisket Tacos are not a traditional Irish meal. No, Irish cuisine is not really known to be hot and spicy. But all of my Irish friends seem to love spicy dishes, as much as the husband and I do. So I decided to have a bit of fun and make up a batch of what I thought would be perfect “Irish Tacos”. First thing I had to figure out was the meat. I thought about using corned beef brisket, but decided to go with with beef brisket, cooked slow in Guinness with some spicy chipotle peppers and adobo sauce thrown into the mix. Again with an eye to Corned Beef & Cabbage dinners, I thought these Irish tacos would definitely need to be topped with cabbage. But rather than boiled cabbage, I went with a crispy spicy Cilantro Lime Slaw. And how could it be an Irish Taco if it didn’t have potatoes on it? My solution was to make a thin crispy potato pancake which would sit right on top of the flour tortilla and under the spicy beef and tangy slaw.
Then there was nothing to do but pile on the toppings, fresh cilantro, tomatoes, avocado, shredded Dubliner Cheese and sour cream all drizzled with a bit of that spicy Guinness/Chipotle sauce in which the brisket was cooked. Wow! As it turns out Spicy Irish Beef Brisket Tacos are fantastic! Definitely not traditional Irish fare but perhaps it is time to start a new tradition. These devils will certainly give your St. Patrick’s Day celebrations a spicy twist!
Spicy Irish Beef Brisket Tacos
recipe adapted from: The Tasty Bite
- 3 lbs beef brisket
- Salt and pepper
- 2 Tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red onion, sliced
- ¼ cup cider vinegar
- 1 ½ cups Guinness extra stout
- 1 (14.5-ounce) can crushed tomatoes
- ¼ cup molasses
- 2 chipotle peppers in adobo
- 1 Tablespoon adobo sauce
- 1 Tablespoon chili powder
- 2 tsps cumin
- 2 bay leaves
- 2 Tablespoons brown sugar
- 8 -10 small corn or flour tortillas
- Spicy Crispy Potato Pancakes (recipe noted below)
- Cilantro Lime Slaw (recipe noted below)
- Dubliner Cheese, shredded, for topping along with fresh diced tomatoes, fresh avocado fresh cilantro and sour cream
Season the beef with salt and pepper. Heat a dutch oven or soup pot over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to a plate and set aside.
Add garlic and onion to the pot, and cook until the onion is translucent, about 5 minutes. Add cider vinegar, stout, crushed tomatoes, molasses, chipotle peppers, adobo sauce, chili powder, cumin, bay leaves, and brown sugar, and bring it to a boil. Lower the heat to a simmer, add the meat, and cook covered on medium low until the meat is tender, about 2 hours.
Remove the meat and discard the bay leaves. Using two forks, shred the meat along the grain. Pour the liquid and vegetables into a blender and puree until smooth. Add the sauce and shredded meat back into the pot, and allow it to simmer on low until the sauce has thickened up, about 15 minutes. Season with salt and pepper to taste.
To serve, warm tortillas. Lay one spicy crispy potato pancake on top of a tortilla and then pile on the brisket, shredded cheese, lime cilantro slaw, tomatoes, fresh avocado, fresh cilantro and sour cream.
Spicy Crispy Potato Pancakes
- 2 Cups grated potatoes
- 1/2 Tablespoon Chili powder
- 1 tsp Smoked Spanish Paprika
- 1 tsp. fresh Cilantro, chopped
- flaky sea salt and pepper
- 1 1/2 Tablespoons (+ more as needed) oil for frying
Squeeze grated potatoes to extract as much water as possible. Place potatoes in bowl and par cook in microwave for 2 minutes.
Remove bowl from microwave and mix chili powder, smoked paprika and cilantro into grated potatoes.
Heat oil in frying pan over medium high. Add about 1/4 cup of potato mixture and flatten with a spatula. You want about a 5″ diameter pancake. Reduce heat to medium low. Season with salt and pepper. Now here comes the hard part, don’t touch it! Let the pancake cook for about 3 -4 minutes or until the bottom is golden brown. Gently flip the potato pancake over. Increase the heat to medium high again and cook for about 2 minutes. Season with salt and pepper. Then lower the heat to medium low to finish cooking.
Place finished pancakes on paper towel covered plate and keep warm until ready to serve.
Cilantro Lime Slaw
- 3 1/2 cups shredded Cabbage or slaw mix
- 1 jalapeno, seeds removed, chopped finely
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1 Tablespoon rice vinegar
- The juice from 1 lime
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
Place shredded Cabbage is large bowl.
In small bowl, place diced jalapeno, olive oil, cilantro, rice vinegar, lime juice, garlic salt, onion powder and cumin. Whisk to combine.
Pour jalapeno/oil mixture over cabbage and toss to coat.
Refrigerate until ready to serve.
Spicy Irish Beef Brisket Tacos brought to you by: Runcible Eats (www.leaandjay.com)