Description
These Irish Tacos feature tender slow-cooked beef brisket seasoned with cumin and paprika, paired with a fresh cabbage and carrot slaw, sharp Irish cheddar cheese, and a creamy cilantro sour cream, all served on warm tortillas. This fusion dish combines hearty Irish flavors with the casual, hand-held convenience of tacos, perfect for a comforting family meal.
Ingredients
Scale
Beef Brisket
- 2 lbs boneless beef brisket
- 2 tsp cumin
- 2 tsp paprika
- Salt and pepper to taste
- 1 cup beef broth (added for slow cooking)
Slaw
- 2 cups shredded green or purple cabbage
- 1 cup grated carrots
- Juice of 1 lime
- Salt to taste
Toppings
- 1 cup grated Irish cheddar cheese
- 1 cup sour cream
- ¼ cup chopped fresh cilantro
For Serving
- Tortillas (6 or as needed)
Instructions
- Prepare and Season Brisket: Trim any excess fat from the boneless beef brisket. Season it evenly with salt, pepper, cumin, and paprika to infuse the meat with warm, aromatic spices.
- Sear the Brisket: Heat a skillet over medium-high heat. Sear the brisket on all sides until it develops a golden brown crust, about 3-4 minutes per side, to lock in flavors.
- Slow Cook the Brisket: Transfer the seared brisket into a slow cooker. Add 1 cup of beef broth to keep the meat moist during cooking. Cover and cook on low for approximately 8 hours or until the meat is tender and easily shredded.
- Make the Slaw: While the brisket cooks, shred the cabbage and carrots finely. Toss them with fresh lime juice and a pinch of salt to make a bright, crunchy slaw that complements the rich meat.
- Shred the Brisket: Once cooked and tender, remove the brisket from the slow cooker and shred it using two forks until it is pulled into bite-sized pieces.
- Prepare the Sour Cream Topping: In a small bowl, mix the sour cream with chopped fresh cilantro to add a refreshing and creamy element to the tacos.
- Assemble the Tacos: Warm tortillas gently on a skillet or microwave. Layer each tortilla with shredded beef, a generous helping of slaw, a sprinkle of grated Irish cheddar cheese, and a dollop of the cilantro sour cream mixture.
Notes
- Use boneless brisket for easier shredding and consistent cooking.
- Adding beef broth during slow cooking keeps the brisket moist and flavorful.
- The lime juice in the slaw adds brightness and balances the rich beef.
- Warm tortillas just before serving for best texture and flavor.
- Leftover shredded brisket makes great sandwiches or salads the next day.
