Corned Beef Tacos

These corned beef tacos are an unexpected twist that works surprisingly well and might just become your new favourite way to enjoy corned beef! The beef is cooked until tender and easy to shred, then paired with a creamy, tangy sauce and sauerkraut. These tacos are ideal for weeknights or whenever you want a delicious dinner without the fuss.

Course Main Course

Cuisine American, Australian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings tacos (4-6 people)

Calories 385kcal

Author Sally

Equipment

electric pressure cooker

Ingredients

For the corned beef:

1.3 - 1.5 kilogram corned silverside
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
4 dried bay leaves

For the white sauce:

½ cup mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons brown sugar
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon hot sauce I use Franks Red Hot
1 teaspoon horseradish
½ teaspoon onion powder
½ teaspoon garlic powder
Pinch cayenne pepper
Squeeze lemon juice to taste

For the tacos:

1 - 1 ½ cups sauerkraut drained
12 street-style flour tortillas
Chopped fresh parsley to serve

Instructions

Remove the corned beef/silverside from its packaging and place it in the bowl of the pressure cooker. Add enough water to fully cover the beef, making sure not to go over the maximum fill line. Stir in the brown sugar and apple cider vinegar, and add the bay leaves.
Secure the lid and set the valve to sealed. Cook on high pressure for 90 minutes, then allow the pressure to release naturally for 15-30 minutes. Carefully lift out the beef and shred it using two forks. Set aside until ready to assemble the tacos.
While the beef is cooking, combine all the white sauce ingredients in a small bowl. Mix until smooth, then taste and adjust the seasoning as needed.
To serve, warm the tortillas in a dry frying pan or carefully over a gas flame until soft and slightly charred. Place some shredded corned beef on each tortilla, top with a little sauerkraut, and drizzle generously with the white sauce. Finish with a sprinkle of fresh parsley and serve immediately.

Notes

Slow Cooker Instructions: Remove the corned beef/silverside from its packaging and place it into the base of a slow cooker. Add enough water to fully submerge the beef. Add the brown sugar, apple cider vinegar, and bay leaves. Cover with the lid and cook on low for 8 hours or high for 4-5 hours until the meat is tender and pulls apart. Remove from the liquid and shred using two forks.

Nutrition