I receive a few food-related emails every day – what a shock – and one from the New York Times had an Irish Taco made with corned beef and coleslaw.
Corned beef and coleslaw. How could it be wrong?!?
The concept is similar to a Corned Beef Special – a sandwich of corned beef and coleslaw on rye – but with a taco twist.
This is highly recommended!
I cooked off a small corned beef brisket, let it cool, and then shredded the meat. Right before serving, I put the shredded beef into a hot skillet and warmed it and slightly browned it a bit. We then topped it with coleslaw – not just any coleslaw, mind you, but Nancy’s Mom’s Coleslaw. It’s become my favorite coleslaw recipe. It’s simple and honest – no odd ingredients fighting for prominence – just excellent flavor.
Nancy’s Mom’s Coleslaw
Jane Mitchell via Nancy Mitchell
- 1 lg head cabbage, shredded
- 2 medium carrots, shredded
- 1 tsp Celery seed
- 2 or 3 green onions, chopped
- 3/4 cup sugar
- 1/2 cup vinegar
- 1 tsp salt
- dash of pepper
- 1/2 cup vegetable oil
- mayonnaise to taste
Mix and chill. It’s that simple!
Jane used white vinegar which ads the perfect acidity without imparting unnecessary flavors. Mayonnaise to taste was probably about a cup, based on the amount of cabbage.
We used street taco shells as well as small tostada shells and topped them off with guacamole and sour cream. The perfect flavor combination.
And then, for grins and giggles, I made a baked tomato rice dish based on a recipe I found on the NY Times website. I used plain white rice, canned stewed tomatoes, and a habanero pepper…
A fun twist on a classic and definitely a fun meal.
You don’t need to wait for St Patrick’s Day to make this, either – corned beef is available year-round!