St. Patrick’s Day Recipe: Mini Corned Beef Tacos with Creamy Guinness Dipping Sauce

standard March 19, 2014 Leave a response

We had a great afternoon this past Saturday, March 15th, getting ready for St. Patrick’s Day in the Miele kitchen suite. 

St. Patrick's Day Recipe: Mini Corned Beef Tacos with Creamy Guinness Dipping Sauce | Mrs. G's Appliance Chef

Mini Taco Shells were so easy to make in the Miele MasterChef Convection Oven. I used a variety of tortillas – flour (traditional), corn (gluten free) and pumpernickel (goes good with corned beef).

Corned beef is easy to make on the Miele Induction Cooking Top, bring to a boil then reduce to a simmer for 3-4 hours. Induction cooking allowed me to bring the water to a boil quickly, then maintain a perfect simmer for 3-4 hours without any burning, stirring or evaporation of liquid.


Mini Corned Beef Tacos with Creamy Guinness Dipping Sauce
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  1. 2-2 1/2 pound corned beef brisket
  2. flour or corn tortillas
Guinness dipping sauce
  1. • 1 cup Guinness (or other stout beer)
  2. • 1 tablespoon brown sugar
  3. • 1/4 cup sour cream
  4. • 1/4 cup plain Greek yogurt
  5. • 1/2 teaspoon cider vinegar
  6. • salt and pepper, to taste
  1. • 1 1/2 cup thinly sliced purple cabbage
  2. • 1 1/2 cup thinly sliced green cabbage
  3. • 1 tablespoon finely chopped red onion
  4. • 1 tablespoon finely chopped jalapeno
  5. • 1/4 cup mayonnaise
  6. • 2 tablespoons plain Greek yogurt
  7. • 1 1/2 tablespoons spicy brown mustard
  8. • 1/2 tablespoons cider vinegar
  9. • salt and pepper, to taste
Mini Taco Shells
  1. • 10 (6-inch) corn tortillas
  2. • 2 tablespoon(s) olive oil
  3. • 1/4 teaspoon(s) salt
For corned beef
This recipe is REALLY simple. All you need to do to cook a corned beef brisket are three things
  1. 1. Put the corned beef brisket in a large pot
  2. 2. Cover it with water
  3. 3. Bring it to a boil then simmer for 3-4 hours
  4. 4. Remove corned beef from water and let sit at about 10 minutes, until cool enough to handle. Scrape off fat and discard. Shred remaining meat.
For Guinness dipping sauce
  1. 1. Heat Guinness in a small saucepan over high heat. Let reduce to 1/3 cup. Remove from heat and stir in brown sugar. Let cool.
  2. 2. In a small bowl, combine sour cream, yogurt, vinegar, salt and pepper. Whisk Guinness reduction into mixture until smooth.
For coleslaw
  1. 1. Mix together cabbage, red onion and jalapeno in a large bowl.
  2. 2. In another bowl, combine mayonnaise, yogurt, mustard, vinegar, salt and pepper.
  3. 3. Pour over cabbage mixture and toss until combined.
To form taco shells
  1. 1. Preheat oven to 350 degrees F.
  2. 2. Using a 2 1/2-inch round cookie cutter, cut 30 rounds from the tortillas, reserving irregular-shaped scraps.
  3. 3. Wrap the tortillas in a clean, dampened towel and warm in the oven until flexible -- about 2 minutes.
  4. 4. Brush both sides of the rounds with olive oil and sprinkle with the salt.
  5. 5. To shape tortilla rounds, invert and fit the tortillas between the grates of the oven rack to bend them into taco shells.
  6. 6. Bake tortillas until they crisp -- 12 to 15 minutes. Set aside or store in an airtight container before using for up to 3 days.
Putting it all together
  1. 1. Spread a spoonful of Guinness dipping sauce down the middle, add shredded corned beef, then top with coleslaw.
  2. 2. Serve with extra dipping sauce on the side.
Mrs. G's Appliance Chef


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