Now that our nest is empty and my darling hungry sons have flown the coop, we finally have leftover corned beef to eat. Cooking corned beef is a family tradition handed down from my immigrant great-grandfather, Michael Tracey Lane, who fled Ireland during the potato famine. I’m sure that my sons will carry on the tradition because as I’ve implied, they never leave a scrap of delicious salty brisket behind. This year I cooked a large corned beef just so I could have leftovers. These tacos are stuffed with corned beef, slaw of green cabbage and orange carrots reminiscent of the Irish flag, and highlighted by two sauces of sour cream horseradish and spicy Sriracha cream. Enjoy my salute to my ancestral home and to St. Patrick who had the good sense to bring Christianity to the Irish while recognizing their need to keep some of their pagan symbols and rituals. I’m inclined to embrace the Druid and Fae aspects of Irish traditions me self. Slainte, to your health.
1 bunch cilantro
1 cup sour cream or plain Greek yogurt
1 tablespoon Sriracha chili sauce
1 tablespoon horseradish
Braise your corned beef. I use the crockpot and it always turns our deliciously. Flake the corned beef.
Slice the cabbage into thin strips. Grate carrots with a box grater. Chop cilantro. Combine all vegetables into a slaw.
Combine 1/2 sour cream and Sriracha sauce for a spicy red sauce and 1/2 sour cream and horseradish.
Steam or fry corn tortillas.
Assemble tacos. Corned beef topped with slaw and Sriracha sauce and/or horseradish sauce. Serve warm with Guinness beer to rave reviews.
Slainte, To Your Health