This South of the Border take on a quintessential Irish comfort food recipe, most commonly served on St. Patrick's Day, involves marinating a sizable corned beef brisket and chunks of cabbage for many hours in a unique spice and liquid mixture, and making tacos with the hearty results. Slainte + Buen Provecho, mis amigos!
Ingredients:
San Patricio Marinade:
2 jalapeno peppers, minced, stems and seeds removed
5 cloves garlic, minced
2 tsp. salt
2 tsp. black pepper
2 tsp. dried epazote leaf
1 tsp. cinnamon
1/2 cup cilantro, finely chopped
1/4 cup fresh lime juice
3/4 cup Mexican lager beer, such as Bohemia
1 4-5 pound corned beef brisket, spice mix discarded (if included)
1 head white cabbage, coarsely chopped
1 package fresh corn tortillas
To Make:
Begin by making the San Patricio Marinade. Combine jalapeno peppers, garlic, salt, and spices in a large bowl. Add the cilantro, lime juice, and lager beer, and mix well with the other ingredients using a whisk.
Next, make a bed of the chopped cabbage in a large roasting pan. Place the corned beef brisket on top, and pour the marinade over the brisket, making sure that all parts are covered to some extent. Cover, put the roasting pan in the refrigerator, and let marinate for at least four hours.
Preheat oven to 325 degrees.
Remove the roasting pan from the fridge, and place it on the center rack, still covered. Cook until internal temperature reaches 170 degrees, about two hours. Take out the roasting pan, uncover, and let cool for about ten minutes. Using a grilling fork, pull out the brisket and slice it into coarse chunks with a carving knife. Arrange the corned beef chunks onto a serving plate. Using a slotted spoon, pull out the cabbage and place in a large serving bowl. Using the corn tortillas, make tacos with the corned beef and chopped cabbage, topping with your favorite salsa or sour cream if desired.
Comments
Post a Comment