Smoked and Scotch Ale-Braised Brisket Tacos with Pickled Cabbage Slaw
Ingredients
For the Tacos
- ½ lb. Smoked and Scotch Ale-braised Corned Beef sliced thin
- 4 wheat tortillas grilled
For the Pickled Cabbage Slaw
- 2 cups cabbage shredded
- ½ red onion thinly sliced
- ⅓ cup lemon juice
- 1 cup apple cider vinegar
- ½ cup mayonnaise
- 2 TBSP kosher salt
- 1½ cups brown sugar
- 1 tsp black peppercorn
- Hot sauce to taste
Instructions
For the Tacos
- To assemble a taco, fill the tortillas with corned beef and top with pickled cabbage slaw. Easy Peasy.
For the Pickled Cabbage Slaw
- In a saucepan over medium heat, add the lemon juice, apple cider vinegar, salt, brown sugar, and peppercorns in a pot.
- Bring to a simmer just until the salt and sugar dissolve, remove from heat. Allow to it cool to room temperature.
- In a large bowl, add the cabbage, onion, mayonnaise, and hot sauce. Pour the cooled pickling liquid over this, and refrigerate for one hour.