Corned Beef and Coleslaw

Corned Beef and Coleslaw
corned beef and cabbageI was busy lazy before St. Patrick’s Day weekend, so didn’t get the corned beef made until the next week.  I didn’t know that I liked corned beef until we went to Skillet and I had corned beef hash.  I didn’t even know what it was, but it sounded pretty gross.  What is “corned” anyway?  So once I knew I liked it, I decided to buy it when it was on sale for $3.99/lb. before St. Patty’s.  I also bought a bunch of cabbage for a couple of different recipes and used the last half a head in this coleslaw recipe.  We don’t generally love coleslaw, but this recipe looked good and I thought it would go well with the beef.  The original recipe also had a Guinness dipping sauce that sounded AMAZING, but I can’t have beer because of gluten.Corned Beef and Coleslaw
inspired by this recipe 
 2-2 1/2 pound corned beef brisket

corn tortillas
3 cups thinly sliced green and/or purple cabbage
1 tablespoon finely chopped red onion
1 tablespoon finely chopped chipotle pepper (in adobo sauce)
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 sprinkle seasoning packet on top. Add 1/2 cup of water to the crockpot.  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 the gross fat layer and discard. Shred remaining meat.  If you have a husband, make him do this part.  It’s gross.
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.

I didn’t have any good pics, but I one during lunch the next day and dinner the next night, which is why they aren’t in a tortilla. 

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