Do you receive the Overtime Cook email newsletter? I send out a weekly menu plan, plus more. Click here to sign up. P.S – it’s completely free!

Don’t get me wrong – I love a good sweet glazed corned beef recipe as much as the next girl, but if you have never tried corned beef in a savory preparation, you’re definitely missing out! These fresh and flavorful tacos are a very different way to enjoy your roast this Yom Tov!

Did you know that I share cooking demos, menu plans, giveaways, and lots more exclusive content on Instagram?

Follow me there for all that bonus content that you don’t want to miss!

Pulled Corned Beef Tacos

Yield: 10-12 servings as an appetizer or 6-8 as a main

Ingredients

1 (3 lb) corned beef deckel

Herb dressing:

3/4 cup fresh parsley
3/4 cup fresh cilantro (sub extra par
3/4 cup mayo
1/3 cup olive oil
1/3 cup rice vinegar
2 cloves garlic
1 teaspoon ground black pepper
1 teaspoon kosher salt
Blend until fully combined and creamy

Slaw:

8 oz shredded red cabbage
16 oz shredded green cabbage
Kosher salt, for sprinkling

For serving:

About 25 corn tortillas (warmed, see note)
Fresh parsley or cilantro, finely chopped, optional, for serving

Instructions

Prepare corned beef: preheat oven to 325.
Remove meat from bag and rinse; place into a 9x13 pan. Fill pan with water and cover tightly. Place onto a baking sheet.
Bake for about 4 hours, until very tender. Set meat aside to cool, then shred. I like to cut the meat in half lengthwise before shredding to ensure that the pieces aren’t too long and stringy.
Prepare the herby dressing: place all ingredients in a container or bowl of a blender. Use immersion blender or blender to blend until fully smooth and combined.
Prepare the slaw: place both cabbages in a large bowl and sprinkle with a generous pinch of salt. Mix to make sure all cabbage gets salted; let it sit for about 10 minutes. Add desired amount of dressing to cabbage and mix to combine.
To assemble: place a tortilla on plate and add corned beef. Top with slaw, another drizzle of dressing, and chopped herbs.

Notes

Plan ahead: Corned beef can be prepared ahead and frozen until use. Dressing can be stored in the fridge for up to a week. Prepare slaw and assemble tacos fresh.

Note: for Yom Tov, I wrap tortillas and put onto my hot place, but if you are able, I like to grill the tortillas briefly to char them slightly before serving.

Like This Recipe? You will absolutely LOVE my cookbooks!

They also make a great gift!

Click here to purchase Something Sweet.

Click here to purchase Real Life Kosher Cooking

Click here to purchase More Real Life Kosher Cooking

Click here to purchase Real Life Pesach Cooking

Never miss a new recipe! Follow me for all the updates on:

Facebook| Instagram | Twitter | Pinterest

Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.