tasty tuesday: braised quick-corned beef hash and cabbage tacos

 

IMG_3004Tacos

Irish tacos, y’all.

Happy St. Patrick’s Day! It was just a scant 3 years ago that on this day I was down in Savannah with some of my best buds for my Bachelor party. It was fun, but I don’t think it is something I need to do again. I survived St. Patrick’s Day in Savannah and no epic tales were spun.

I admit from the outset that I do not make a habit of celebrating this holiday in any big way, as Scotland is the motherland, but I do not begrudge it its culinary traditions. Corned beef (simply salt cured beef) is a wonderful concoction that has filled many a sandwich for me over the years. Its pairing with cabbage is classic. And corned beef hash may truly be the perfect breakfast fuel (if you haven’t had the H&H version you are missing out on a legend in the making).

My love of this food is honored hear with a twist on the classic by turning the dish into tacos, an easy delivery system for the foods. I decided the shells needed to be crunchy for some reason, but in a pinch I think soft shell would be fine. Also, to keep the flavors balanced, I used chuck roast instead of brisket and used a salt and spice crust instead of a cure. You get the flavor without the overwhelming salt throughout. The chuck braises wonderfully and makes for an almost barbacoa like mouthfeel. Incorporating blanched potatoes on the griddle makes a nice hash and steaming with the braising liquid give the potatoes a wonderful flavor without losing texture. The lightly cooked cabbage with vinegar and ginger provides a good contrast and a lemon garlic aioli brings it all together.

This is a fun twist on the tradition St Paddy’s meal that anyone can get behind, even a Scot.

Quick-Corned Beef Braised Tacos

2 lb chuck roast cut into 6 pieces
1 cup salt
1/4 cup garlic
1/8 cup paprika
1 tbsp ground mustard
1/8 cup black pepper
1 onion, chopped
2 tbsp butter
1 bottle Guinness
1 bottle lager
6 whole cloves
4 garlic cloves, quartered
1 tsp whole black peppercorns
1 tbsp whole grain mustard

1 russet potato, cut in 1/2 inch cubes
4 tbsp butter, melted

6 corn tortillas
oil

1/2 head cabbage, cut angel hair
1 tsp olive oil
1 tbsp cider vinegar
1/2 teaspoon ginger
salt and pepper

1 egg
2 cloves garlic
1 tbsp Dijon
1 tbsp lemon juice
Olive oil to thicken
Combine the spices. Roll the meat in the spices coating all sides evenly. Set aside.

Heat oven to 350. Heat a large dutch oven to medium. Melt the butter and saute the onions until the sweet. Remove from pan. Sear the meat cuts on all sides and remove from pan. Deglaze the pan with the Guinness and scrape the bottom of the pan to get all the bits add the clove, garlic, and peppercorns. Boil 5 minutes. Add the meat and onions back to the pan and pour the lager over, leaving the tops of the meat exposed. Cover and place pan in oven for an hour and 45 minutes, flipping halfway.

In the meantime, cube the potato and soak in salt water for 30 minutes. Drain. Heat 4 cups of water in a suacepan to boiling. Add potatoes and boil 5 minutes. Drain and set aside.

Heat 1 inch of oil in a saute pan. Heat over medium high heat. Fry the tortillas for 1 minute then flip. When flipped, fold the tortilla into a v shape and continue to fry about 30 seconds, flip to fry the side that was out of the oil. Place on a cookie sheet and repeat. When the meat is ready, reduce temp in oven to warm and place tortillas in the oven.

Heat a large pan and heat the olive oil for the cabbage over medium heat. Add the cabbage, vinegar, ginger, salt a pepper and stir to coat. Cover and reduce heat to low.

In food processor, add garlic, egg, dijon and lemon juice. Blend, slowly adding the olive oil until the mixture thickens. Cool in refrigerator until ready to serve.

When the meat is ready, heat a griddle or saute pan over medium high heat. Spoon 1 tbsp melted butter on griddle and some potatoes. Add a pinch of the spice mix of for the meat.  Heat 4 minutes. Chop the meat and add the meat to the griddle and toss with the potatoes. Ladle a spoonful of the cooking liquid over the hash and cook 2 minutes. Place the mixture into the taco shells. Top with the cabbage and aioli.

Crunch into the tacos!

 

 

 

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