Ingredients:
- 2-2 1/2 pound First Street corned beef brisket
- flour tortillas
Guinness dipping sauce:
- 1 cup Guinness (or other stout beer)
- 1 tablespoon brown sugar
- 1/4 cup sour cream
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon cider vinegar
- salt and pepper, to taste
Coleslaw:
- 1 1/2 cup thinly sliced purple cabbage
- 1 1/2 cup thinly sliced green cabbage
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped jalapeno
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 1/2 tablespoons spicy brown mustard
- 1/2 tablespoons cider vinegar
- salt and pepper, to taste
For corned beef:
- Place corned beef, fatty side up, in a slow cooker and cover with water. Set on low and cook for 10 hours.
- Remove corned beef from water and let sit at about 10 minutes, until cool enough to handle. Scrape off fat and discard. Shred remaining meat.
For Guinness dipping sauce:
- Heat Guinness in a small saucepan over high heat. Let reduce to 1/3 cup. Remove from heat and stir in brown sugar. Let cool.
- In a small bowl, combine sour cream, yogurt, vinegar, salt and pepper. Whisk Guinness reduction into mixture until smooth.
For coleslaw:
- Mix together cabbage, red onion and jalapeno in a large bowl.
- In another bowl, combine mayonnaise, yogurt, mustard, vinegar, salt and pepper.
- Pour over cabbage mixture and toss until combined.
To assemble:
- Warm tortillas. Spread a spoonful of Guinness dipping sauce down the middle, add shredded corned beef, then top with coleslaw.
- Serve with extra dipping sauce on the side.