The pot lid rattles and you know dinner is almost ready. That noise gets you every time, that float valve doing its thing as the steam works hard inside. You feel the kitchen fill up with the scent of spiced corned beef, kinda mouth-watering, I gotta say.
When you lift the lid after a slow release, you catch sight of juicy, tender chunks ready for that tender pull that just melts in your mouth. It’s dang satisfying knowing all that toughness gone in a flash thanks to your pressure cooker.
Now, grab those tortillas and the creamy spicy mustard sauce you whipped up. You got a dinner that’s not only fast but also full of flavor. You notice how the crunch of the slaw matches so well with the soft corned beef. Yep, tacos tonight gonna be dang good.
The Truth About Fast Tender Results
- Pressure cookers work by trapping steam which gets hotter than boiling water so food cooks faster.
- The sealing ring keeps pressure steady, so you gotta make sure it’s clean and sits right.
- The float valve pops up when pressure’s reached, telling you the cooker is sealed and hot.
- Quick release lets steam out fast and you gotta be careful here, 'cause hot steam will shoot out.
- Slow release takes its time dropping pressure so meats stay tender and don't dry out.
- You get that tender pull effect on meats like corned beef when cooked right in the cooker.
- Remember to check your cooker’s instructions 'cause times can vary by model and meat size.
What Goes Into the Pot Today
- 2 cups grated carrots (save time by grabbing pre-shredded if you want a shortcut)
- 2 cups thinly sliced green cabbage, fresh and crisp for that crunch
- ¼ cup thinly sliced red onion to add some zing and color
- ¼ cup Sir Kensington’s avocado mayonnaise rounds out the creamy sauce
- 3 tablespoons Sir Kensington’s spicy brown mustard for that spicy kick
- 2 tablespoons apple cider vinegar brings some tart balance to the mix
- 2 teaspoons prepared horseradish adds that sneaky heat you’ll notice as you eat
- 12 ounces cooked, shredded corned beef, your tender star of the tacos
- 8 6-inch flour or corn tortillas, ready for fillings and folding
- Microgreens and/or chopped green onion for topping to give freshness and color
The Full Pressure Cooker Journey
- First, toss the grated carrots, green cabbage, and sliced red onions in a big bowl. You want them mixed but still crunchy.
- Whisk together the avocado mayo, spicy mustard, apple cider vinegar, horseradish, salt, and pepper in a smaller bowl until smooth. This creamy spicy mustard sauce is what brings it all together.
- Pour that sauce over your slaw mix and toss real good so every piece gets dressed up right.
- Heat your tortillas on a dry skillet over medium heat, just about 30 seconds on each side to get 'em warm and flexible.
- Now, get your cooked, shredded corned beef ready. If you got your own pressure cooker corned beef, you already know the tender pull’s the goal.
- Assemble the tacos by layering corned beef first on each tortilla, then pile on your creamy spicy mustard slaw.
- Top it off with microgreens or green onions for that fresh pop of flavor plus some color.
- Serve up right away and watch your family or friends dig in. Y’all gonna love the mix of tender beef with the tangy, spicy slaw.
Quick Tricks That Save Your Time
- Use pre-shredded carrots from the store to cut down on prep time big time.
- Make the creamy mustard sauce ahead and store it in the fridge for a day or two.
- Cook corned beef in the pressure cooker while you get the slaw ready to multitask like a boss.
- Heat tortillas in batches in the same skillet you used for corned beef to save dishwashing.
- Use quick release for the pressure cooker if you’re in a real rush but remember to keep a safe distance from the steam.
That First Bite Moment
When you bite into these corned beef tacos, you first catch the warmth of the soft tortilla wrapping it all up. The shredded meat melts easy from the tender pull the pressure cooker gave it. You sense that juicy richness right away.
Then the creamy spicy mustard sauce slaw hits your taste buds—the creamy avocado mayo with a kick of horseradish and mustard punches through nicely. It’s tangy, a bit spicy, and just what this taco needed.
Crunch from the fresh cabbage and carrots snaps with each bite, cutting through the creamy, meaty mix perfectly. You feel like you got all the right textures and flavors in one happy mouthful. Just dang good.
Making It Last All Week Long
- Store leftover corned beef in an airtight container in the fridge for up to 4 days. It stays tender but reheat gently to keep that tender pull.
- The creamy slaw sauce and veggies do best if eaten quickly but you can keep them separate in the fridge for 2 days.
- You can freeze corned beef but slice it first and wrap tightly in foil or plastic wrap. Thaw overnight in the fridge before reheating.
The FAQ Section You Actually Need
- Q: Can I use canned corned beef instead of cooking fresh?
A: You can, but it won’t have the same tender pull or fresh flavor. Fresh pressure cooked beats canned by far. - Q: What if I don’t have Sir Kensington’s sauces on hand?
A: No worries, swap with your favorite mayo and spicy mustard instead. It works real good. - Q: How do I know when the corned beef is done in the pressure cooker?
A: When the float valve rises and you did a slow release, use a fork to check for tender pull. It should shred effortlessly. - Q: Can I use corn tortillas instead of flour?
A: Yep, either flour or corn works just fine. Pick what you like or have around. - Q: Is quick release okay if I’m cooking corned beef?
A: Quick release is fast but can make meat tougher. Slow release helps keep that tender texture better. - Q: Can I prep slaw and sauce a day ahead?
A: Totally, that helps flavors to meld and saves time on the day you serve.
Corned Beef Tacos with Creamy Spicy Mustard Sauce
These corned beef tacos are served with a creamy spicy mustard sauce, a simple cabbage carrot slaw and topped with microgreens.
Ingredients
Main ingredients
- 2 cups grated carrots save time by grabbing pre-shredded if you want a shortcut
- 2 cups thinly sliced green cabbage fresh and crisp for that crunch
- ¼ cup thinly sliced red onion to add some zing and color
- ¼ cup Sir Kensington’s avocado mayonnaise rounds out the creamy sauce
- 3 tablespoons Sir Kensington’s spicy brown mustard for that spicy kick
- 2 tablespoons apple cider vinegar brings some tart balance to the mix
- 2 teaspoons prepared horseradish adds that sneaky heat you’ll notice as you eat
- 12 ounces cooked, shredded corned beef your tender star of the tacos
- 8 6-inch flour or corn tortillas ready for fillings and folding
- Microgreens and/or chopped green onion for topping to give freshness and color
Instructions
Instructions
- First, toss the grated carrots, green cabbage, and sliced red onions in a big bowl. You want them mixed but still crunchy.
- Whisk together the avocado mayo, spicy mustard, apple cider vinegar, horseradish, salt, and pepper in a smaller bowl until smooth. This creamy spicy mustard sauce is what brings it all together.
- Pour that sauce over your slaw mix and toss real good so every piece gets dressed up right.
- Heat your tortillas on a dry skillet over medium heat, just about 30 seconds on each side to get 'em warm and flexible.
- Now, get your cooked, shredded corned beef ready. If you got your own pressure cooker corned beef, you already know the tender pull’s the goal.
- Assemble the tacos by layering corned beef first on each tortilla, then pile on your creamy spicy mustard slaw.
- Top it off with microgreens or green onions for that fresh pop of flavor plus some color.
- Serve up right away and watch your family or friends dig in. Y’all gonna love the mix of tender beef with the tangy, spicy slaw.
Notes
If starting with uncooked corned beef, the easiest way to prepare is to place beef in a slow cooker, fatty side up with spice packet (most bought corned beef come with this). Cover with water and cook on low for 10 hours. Remove corned beef, scrape off fat and shred.
