This week’s recipe mashup combines the best of both worlds. I take my all-time luck of the Irish dish and combine it with my obsession with authentic asada tacos from Mexico. Two cultures unite to create an out of this world, must taste dish this St. Patty’s Day!
This week on the menu, corned beef asada tacos. Corn tortillas turn golden brown over Bull’s powerful BTU’s, creating the perfect base. Sliced corned beef and red onions caramelize as they sauté on Bull’s new professional slide-in removable griddle plate.
Top this delicious duo with charred red cabbage slaw and pickled carrots with jalapeño. To unite all these mouth-watering ingredients, drizzle with a creamy Guinness-horseradish sauce. This week’s recipe is the perfect marriage of two cultures!
- I suggest breaking the process of this recipe into two days. Cook the corned beef the night before, allowing the ingredients to cool down and firm up in the fridge overnight before slicing for asada tacos. The slaw and Guinness dressing can also be made a day ahead. This allows for easy cooking the day of and lets the home chef enjoy in the festivities.
CORNED BEEF ASADA TACOS
Author/Photo/Food & Set Styling: Chef Amy Aberle-Rogan
Prep Time: 30 mins | Cook Time: 3 hours | Total Time: 3.5 hours
Corned Beef Tacos:
2 ½ pounds corned beef, click here for recipe
4 large red onions, sliced thin, julienned
Corn or flour tortillas
5 large carrots, peeled, shredded
1 jalapeño, sliced ¼” thinly
3 cloves garlic, roughly chopped
1 cup water
1 cup red wine vinegar
1 ½ tbsp. sugar
Kosher salt and freshly cracked black pepper
Charred Red Cabbage Slaw:
1 head red cabbage, cut into quarters
1 head napa cabbage, cut, core, and sliced thin, julienned
1 small red onion, sliced thin, julienned
1 cup mayo
½ cup greek yogurt
1 ½ tsp. spicy brown mustard
4 tbsp. apple cider vinegar
1 tablespoon sugar
Kosher salt and freshly cracked black pepper
1 cup Guinness beer, reduced down to ⅓ cup
½ cup sour cream
1 tbsp. prepared horseradish
1 tsp. honey
Kosher salt and freshly cracked pepper
Corned Beef: Click here on how to cook the corned beef. Once ready, remove from the liquid and allow the corned beef to cool down completely. Slice the corned beef against the grain into ¼” pieces. From there, thinly slice, ready to sauté on the hot Bull griddle. Place Bull’s new professional slide-in removable griddle plate on the Bull Grill. Turn the heat on high and allow the griddle to get nice and hot. Add some oil onto the hot surface and place the sliced, asada corned beef and red onions onto the griddle. Sauté, turning occasionally with Bull’s spatula, until golden brown. Once done, remove from the heat into container and cover with foil until time to use. On the griddle, warm up the tortillas until golden brown. Once done, wrap in foil to keep warm.
Pickled Carrots: Cut the ends and peel the carrots. Shred the carrots and place in a large bowl. Thinly slice the jalapeno and add to the bowl of carrots. In a separate bowl, add the water, vinegar and sugar. Whisk until the sugar has mostly dissolved. Add the garlic, salt and black pepper. Pour the brine mixture over the shredded carrots. Stir and place a plate on top of mix with a heavy object to weigh it down. Let the carrot mixture sit out on the counter for 4 hours, stirring occasionally. Transfer mix to glass jars with a tight cover. Place in fridge overnight before use.
Charred Red Cabbage Slaw: Turn all 4 burners on to high, close the lid, and allow the grill to preheat for 10 minutes. Using the Bull dual handle monster brush, clean the grill grates removing all residue. Run an oiled rag over the grill grates and you are ready to grill! In a glass bowl, combine the mayo, yogurt, brown mustard, vinegar, sugar, salt and pepper. Mix well and set aside in the fridge until time to use. Brush the quartered halves of red cabbage with oil and set on the hot grill. Allow each side to char, around 5 minutes per side. Remove from the grill once done. Remove the core from the charred cabbage, and roughly chop. In a large bowl, add the chopped red cabbage, thinly sliced napa cabbage, red onion and slaw dressing. Mix well until all ingredients are incorporated. Taste and adjust seasoning. Cover with plastic and cover in fridge until time to use on tacos.
Guinness-Horseradish Sauce: Place the beer in a small pot on medium high heat. Once boiling, reduce to low and allow to simmer until ⅓ of the liquid is left. Remove from the heat and allow to cool down. In a bowl, combine the sour cream, horseradish, honey, reduced Guinness, salt and pepper and mix with a spoon. Taste and adjust seasoning. If desired, add more honey to make more sweet. Place into fridge until time to use.
☘ Chef Amy Aberle-Rogan
p.s. Congrats to Michael Rogan and Angela Picchi on their recent engagement! We love you so much💖