Slow-Braised Corned Beef Brisket Street Tacos

Spicy Cilantro-Lime Coleslaw

• 3/4
  c.
  mayonnaise
• juice of 1/2
  lime
• 1/2
  tsp.
  rice vinegar
• 2
  tsp. minced
  garlic
• 2
  tsp.
  adobo or Sriracha sauce
• 4
  tsp.
  granulated sugar
• 5
  c. shredded
  cabbage
  or coleslaw mix
• 1/4
  c. minced
  red onion
• 3
  T. finely chopped
  cilantro

Oven-Roasted Corned Beef Brisket

• 4
  lb.
  corned beef brisket with seasoning packet
• 2
  T.
  whole grain mustard
• 1
  c.
  chicken broth

Toppings

• Warm
  flour tortillas
  (street taco size)
• Pico de Gallo
  for serving
• Cilantro leaves
  for garnish
• Lime wedges
  for serving

• Make the spicy cilantro-lime coleslaw first so the flavors can meld. In a small bowl, whisk together the mayonnaise, lime juice, rice vinegar, minced garlic, adobo or Sriracha sauce, and granulated sugar until the sugar dissolves and the dressing is smooth. Taste and adjust heat or acidity as desired.
• In a large bowl, combine the shredded cabbage (or coleslaw mix), minced red onion, and chopped cilantro. Pour the prepared dressing over the vegetables and toss thoroughly to coat. Cover the bowl tightly and refrigerate until you are ready to assemble the tacos. Chilling allows the cabbage to soften slightly and the flavors to develop.
  
• Prepare the corned beef brisket for oven roasting. Preheat the oven to 350°F (175°C). Remove the brisket from its packaging and rinse briefly under cold water to remove excess brine. Pat the meat dry with paper towels to ensure even browning.
• Place the brisket, fat side up, in a 9×13-inch baking dish. Spread the whole grain mustard evenly over the top of the meat, then sprinkle on the seasoning from the packet that came with the brisket. Cover the dish tightly with aluminum foil to trap steam and moisture, and roast in the preheated oven for 2 1/2 hours.
• After 2 1/2 hours, carefully remove the pan from the oven and peel back the foil. Pour the chicken broth into the pan around the brisket (not over the top, to keep the mustard in place). Re-seal the pan tightly with foil and return it to the oven. Roast for an additional 1 1/2 to 2 hours, or until the brisket is fork-tender and easily slices.
• When the brisket is done, remove it from the oven. Loosely tent the meat with foil and let it rest for 15–20 minutes; this helps the juices redistribute and makes slicing easier. Once it is cool enough to handle, slice the brisket thinly against the grain for the best texture in tacos.
• To assemble the tacos, warm the flour tortillas briefly in a dry skillet or in the oven wrapped in foil. Layer slices of corned beef on each tortilla, add a generous spoonful of the cilantro-lime coleslaw, and top with fresh Pico de Gallo. Garnish with cilantro leaves and a squeeze of lime. Serve immediately while warm.