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Irish Corned Beef Brisket Pitas

Servings 6 -8

Ingredients

Slow Cooker

  • 4 lb Corned Beef Brisket coated in spices (I use Bill Bailey’s Iris Brand from Costco)
  • 4 medium russet potatoes, quartered

Creamy Radish Dressing

Pitas

  • 1/2 head cabbage, chopped
  • 10 pitas (I use garlic and sesame wheat)
  • 1/2 cup grated Parmesan cheese (for mashed potatoes)

Instructions

  • Cook brisket according to package directions (leave fat on, trim after it is cooked).
  • Meanwhile, add radish dressing ingredients to a blender or food processor. Blend until smooth. Store in refrigerator.
  • When ready to serve, remove brisket from slow cooker and scrape fat off. Cut across the grain into 1/2" strips. Transfer corned beef to a plate and cover tightly with foil while you prepare the potatoes and pitas.
  • Strain potatoes from the slow cooker and reserve 1/4 cup of the slow cooker spiced water. Add potatoes to a large bowl (peel first if desired) and mash with 1/2 cup Parmesan cheese and the 1/4 cup reserved slow cooker water. Cover with foil.
  • Toast pitas by heating a drizzle of olive oil in a skillet over medium heat. Cook approximately 1 minute per side, or until warmed and golden.
  • Assemble pitas by layering mashed potatoes, corned beef, cabbage then drizzling with dressing.