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Guinness Corned Beef Tacos with Pickled Cabbage Slaw

Guinness Corned Beef Tacos with Pickled Cabbage Slaw Diageo Beer Company USA, sponsored this post. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas, words, and opinions are my  own.

Every once in a while the stars align and a holiday falls on just the right day. Like when Halloween is on a Saturday or Cinco De Mayo is on Thirsty Thursday, it just clicks it up a notch. 

This year, Saint Patricks Day is on Taco Tuesday, which will obviously necessitate Irish Tacos. What are Irish Tacos, you say?! Great question. Corned Beef and beer tacos, of course. 

Guinness is the unofficial, official beer of Saint Patrick’s day so I teamed up with them to give a beered up corned beef taco to make all your Saint Patrick Taco Tuesday dreams come true. 

Guinness Corned Beef Tacos with Pickled Cabbage Slaw

5 from 1 vote
Servings 12 tacos


For the Corned Beef *

  • 4 lbs beef brisket
  • 1/2 cup brown sugar
  • 1 cup kosher salt
  • 3 tablespoons curing salt this will make the meat pink
  • 3 tablespoon whole allspice berries
  • 1 tablespoon whole cloves
  • 1 tablespoon ground ginger
  • 2 tablespoon mustard seeds
  • 2 tablespoon whole peppercorns
  • 3 cups of water
  • 3 (12 ounces) bottles of Guinness Extra stout
  • 4 cups ice
  • 1 yellow onion quartered

Pickled slaw:

  • 2 cup red cabbage shredded
  • 2 cup savoy cabbage shredded
  • ½ red onion thinly sliced
  • 1/3 cup lemon juice
  • 2 cups apple cider vinegar
  • 2 tablespoon kosher salt
  • 3 tablespoons sugar
  • 2 teaspoon whole cloves
  • 2 teaspoon black peppercorns

For the Tacos

  • 12 corn tortillas


  • In a large pot or Dutch oven, add brown sugar, curing salt, kosher salt, allspice berries, cloves, ginger, mustard seeds, peppercorns, along with the water.
  • Cook on high just until the salt and sugar dissolve, remove from heat. Add 2 bottles of stout (reserve the last bottle for cooking) and  ice, stir until ice has melted and brine is cool.
  • Add the brisket, cover with a lid and refrigerate for 5 days and up to 10.
  • Remove from brine and rinse well. Discard the brine and clean the Dutch oven.
  • Place the brisket back in the cleaned pot, along with the onion, pour the remaining bottle of stout and then cover with cold water until the brisket is fully cover with about one inch of water above the beef.
  • Bring to a low boil, cover and reduce heat to maintain a gentle simmer. Simmer for 3 hours or until the meat is fork-tender. Move to a carving board, thinly slice against the grain.
  • While the brisket cooks, make the pickled slaw. In a saucepan over medium heat, add the lemon juice, vinegar, salt, sugar, ginger, allspice, cloves and peppercorns in a pot.
  •  Bring to simmer just until the salt and sugar dissolve, remove from heat. Allow to cool to room temperature. 
  • In a large bowl, add the cabbage and onion. Pour the cooled pickling liquid over the cabbage and onion, refrigerate for one hour and up to a week (this can be done well in advance).
  • Fill the tortillas with beef and top with pickled slaw.


To use a pre-cured corned beef, skip the curing step and go right to the cooking part in step 5 step.
You’ll only need one bottle of Guinness Extra Stout, an onion  from the list of ingredients in the “for the corned beef” section, plus a cured, uncooked, corned beef brisket. 

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William March 14, 2020 um 2:41 pm

That’s enough cure for 45 pounds of meat…
Please check your recipe those are dangerous levels


Jackie March 14, 2020 um 5:25 pm

How about you check your facts before you mansplain recipe development to a cookbook author. This recipe uses less salt and cure than most, but if you don’t believe me maybe you’ll believe Bon Appetite

or Micheal Ruhlman

Both use a gallon of water (16 cups, in case you wondered) and more than 2 cups of spices.
Clearly you’ve never cured 45 pounds of meat, but it takes more than a gallon of water and 2 cups of spices.

Don’t tell me how to do my job


Warren Palin August 22, 2021 um 10:32 am

You go girl!


Barrie March 24, 2020 um 5:05 pm

5 stars
I just made the corned beef and couldn’t find curing salt locally so I substituted sea salt. And I used a brown ale (Founder’s Underground Mountain) instead of a stout and the beef came out super delicious. Thanks.


Jackie March 25, 2020 um 9:34 am

Oh good! Glad to hear!


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