Kate, you might be thinking, corned beef season ended like two weeks ago. And yes, okay, I’m way late to the party on this one. But here’s my counter offer: corned beef is delicious, and it’s still on sale at my grocer, and why do we limit it to only a week out of the year anyway?
Wrapping meat & veggies in a soft, pillowy tortilla and calling it a taco might be super inauthentic, but that’ll never stop us.
My love affair with my Anova sous vide is still going strong and that thing was seriously made for perfect corned beef. Thanks to advice from Anova’s Great Corned Beef Experiment, I set my sous vide to 140ºF and left my corned beef in the water bath for sixty. hours. And let me tell you, it is damn near impossible to resist pulling off tender, juicy strips of meat, but the result is SO worth it.
This recipe is purposefully vague about cooking the corned beef and cabbage because hey, any way you want to cook works just fine, but if you’re still teetering on buying a sous vide – let this be one more little shove.
More in-season recipes coming soon, I promise, but some things are just too good not to share. Let’s keep the Irish love flowing just a little longer!
- 2 large or 4 small potatoes, cut into matchsticks
- 1 T. olive oil
- salt & pepper to taste
- 1 lb. corned beef, diced or shredded
- ½ head cabbage, sauteed
- 8 small flour tortillas
- 2 T. stone-ground mustard
- 2 T. mayonnaise
- ½ t. mustard seed
- ½ t. garlic powder
- pepper to taste
- Preheat oven to 450°.
- Toss potato sticks in olive oil, salt, and pepper, then spread evenly on a foil-lined baking sheet.
- Bake at 450° for 25-30 minutes, until browned & crispy.
- While fries are cooling, wrap corned beef, cabbage, and tortillas in foil and warm under the broiler until centers are warm.
- Whisk together all sauce ingredients.
- Layer corned beef, cabbage, and potatoes on tortillas and drizzle with sauce.
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