Slow Cooker Corned Beef Tacos

For St. Patrick’s day, anyone knows that corned beef is the classic menu item. However, we wanted to shake things up a bit and take our corned beef to the next level. There’s so much you can do with corned beef other than toss it on a plate with some cabbage and potatoes. The possibilities are endless. But since we love tacos so much….we decided to go with some corned beef tacos with a creamy mustard sour cream.  Using the crock-pot to cook the corned beef is a definite time saver, plus, it gives the beef excellent flavor.  Also, warming up the corn tortillas on an open flame, gives them that authentic flavor.

We decided to leave the cabbage behind and go for a more trendy green– dill and alfalfa sprouts.  We also thinly shaved some raw radish… everything needs a crunchy element, right?

As you can see, this recipe is so simple.  Just throw the beef into the crock pot with some spices, chop a few fresh  veggies and whip up some delicious mustard sour cream… and there you have it… Corned Beef Tacos!  Now all that’s left is to pour up a nice pint of Guinness and ENJOY!

Slow-cooker Corned Beef Tacos

  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours


  • 3 lbs. beef brisket (pre-seasoned w/pickling packet)
  • dill & alfalfa sprouts
  • radish
  • 2 bay leaves
  • 1 cup water (or enough to cover brisket in slow cooker)
  • corn tortillas
  • For Dressing: 4 tbsp brown grain mustard (I used Grey Poupon), 2 tbsp sour cream, splash of water
  • salt & pepper to taste


  1. Start by adding the pre-seasoned brisket to the crockpot (fat side down). Shake spice packet over the top.

  2. Add enough water to just cover the brisket.

  3. Set crock pot on high and let cook for 4 hours (or low for 6 hours).

  4. Begin to prepare your dressing. Add the mustard, sour cream and water to a bottle and shake vigorously until well combined. Add salt & pepper to taste. Place in refrigerator until ready to serve.

  5. Thinly slice radish and set aside.

  6. Once corned beef is done (you will know because it will shred easily with a fork) remove from crock pot and place on a cutting board. Using two forks, shred the beef.

  7. Warm tortillas over an open gas flame until charred (about 10 seconds on each side).

  8. Begin assembling tacos by first adding corn beef, then topping with shaved radish and a heap of dill & alfalfa sprouts.

  9. Finish with a drizzle of the creamy mustard sour cream.