2-2 1/2 pound First Street corned beef brisket

flour tortillas

Guinness dipping sauce:
1 cup Guinness (or other stout beer)
1 tablespoon brown sugar
1/4 cup sour cream
1/4 cup plain Greek yogurt
1/2 teaspoon cider vinegar
salt and pepper, to taste

Coleslaw:
1 1/2 cup thinly sliced purple cabbage
1 1/2 cup thinly sliced green cabbage
1 tablespoon finely chopped red onion
1 tablespoon finely chopped jalapeno
1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 1/2 tablespoons spicy brown mustard
1/2 tablespoons cider vinegar
salt and pepper, to taste

For corned beef:
Place corned beef, fatty side up, in a slow cooker and cover with water. Set on low and cook for 10 hours.
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:
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.
In a small bowl, combine sour cream, yogurt, vinegar, salt and pepper. Whisk Guinness reduction into mixture until smooth.

For coleslaw:
Mix together cabbage, red onion and jalapeno in a large bowl.
In another bowl, combine mayonnaise, yogurt, mustard, vinegar, salt and pepper.
Pour over cabbage mixture and toss until combined.

To assemble:
Warm tortillas. Spread a spoonful of Guinness dipping sauce down the middle, add shredded corned beef, then top with coleslaw.
Serve with extra dipping sauce on the side.

These flavors all come together perfectly. Salty corned beef, spicy and tangy coleslaw, and slightly bitter but creamy Guinness sauce…it just works. It's a nice change from a standard corned beef sandwich and would be a fun St. Paddy's Day party food.