Hey Sam, curious question, what kind of pans do you use with the golden handle? What is the name of the brand? Those look great, thanks for your tips and great instructional videos!
I am a big fan from NorCal. The wife is from Encinitas. I have been meaning to swing by NNT on one of our trips to see the fam. That all being said, we own a pub that makes corned beef tacos. Very differently. I would say that while developing our recipe, we started with something similar to what you did here. Would love to share with you where we ended up landing with our final recipe. Slow roasted corned beef in a honey and brown mustard rub, fresh shredded cabbage tossed in a Guinness and citrus dressing. garlic roasted potatoes and pickled onions topped with a horseradish crema on a toasted flour tortilla. One of my best sellers.
There I was, just inches from stepping in dog crap. I stopped dead in my tracks and pulled out my phone and remembered to subscribe. Saved myself from a good pressure wash. Thanks Sam😎 and crew.
Nor have I... isn't it ironic? Don't you think? It's like 2000 spoons but all you need is a knife.. or a ride when you're already there.... hmm that should be a song! I should get on that!
My kitchen. Did the corned beef in the crockpot on low. Took it out and shredded it up on a foil-lined pan. Covered it in your glorious apricot sauce and threw it under the broiler for max caramelization. Served it right over the potatoes. Sans tortillas (no reason to double carb it like that). Topped off with crispy cabbage shreds. 5 Starts. A place in the rotation. Thank you!
A few things to step up the mashed potato game: first, throw the raw potatoes in the pan, fill with cold water to cover, then pull the potatoes back out. Only enough water to cover. Second, salt. Plenty of it. 2-3% by weight or about 2 tsp per quart. Should taste like the ocean if sipped. Then, bring it just to a boil before (carefully) adding the potatoes back in. Cook to tender and you'll have fluffier, more flavorful potatoes in the end. (the salt helps pull moisture and concentrate flavor where unsalted would push moisutre in and dilute and gloopify the potatoes. Then heating the water first helps cook faster and more evenly.)
He makes the items that take awhile in advanced... to save shooting time, I have figured out. So, I guess they actually have two dishes alot of the time. 🤷🏻♀️
You'd freak out if you saw our cornedbeef from the UK it's in a tin. We use it with mash potatoes and onions and call it "cornedbeef hash" served with baked beans mmm
I made your meatball stroganoff recipe today. It's amazing, as usual. I don't expect anything less from your instruction. Thank you. You help me make my guys very happy.
I’m currently braising a corned beef brisket in My slow cooker as I type this up. After the corned beef is done at about 4 pm-ish today I’ll glaze it & with the liquid from the beef I’ll strain & use that to boil the potatoes & carrots on My stove. Way more flavorful than water boiling them. When the beef has baked in the oven for 30-ish minutes the potatoes & carrots will be done too. And then the tacos will be nothing short of amazing.
May the road rise up to meet you. May the wind always be at your back. May the sun shine warm upon your face, and rains fall soft upon your fields. And until we meet again, May God hold you in the palm of His hand.
Sam, your St. Paddy idea for getting over a cold made me laugh so hard. I have a 1.75 liter of Jameson that I will move to the bed for emergency cases. Thumbs up to your video.
Made these tacos last St. Patrick's day for family dinner and it was a hit. Family demanded tacos again this year! Thanks for all the cooking shows and recipes you do - you are a total BAD ASS!
My thoughts exactly. I am Irish and not a massive fan of corned beef but I always want to try Sam’s stuff and the corned beef looked really good. Potatoes inside tortilla bread though?...that’s a stretch man!
@@frankegan570 et al Taters in a taco, or burrito, even Mexican Style skillet are BOMB, be they fried, boiled, etc. Jus season em up, appropriate to whatcher preparin... ;-) If'n any yall wants to dip a toe, may I suggest makin Mexican twice baked taters, with alla yer fave taco/burrito/alla yalls other fave Mexican dish ingredients...taters need some Dollin Up. :-)
I have both Mexican and Irish in me. If this video wasn’t made for me, I don’t know which one was...to bad I’m vegetarian!!! 😂😂😂 I love your videos though, lots of inspiration from them and definitely lightens up my day
@@igbokwenu4934 I think it's similar to a herbivore, they mostly consume autotrophs. Kinda like that one spider species, out of 40,000 known species only one is vegetarian lol This person is a rare breed 😁
And I thought my corned beef egg rolls were badass. I am sooo making this asap. Just discovered your channel and have been binge-watching. Huge fan good sir.
My wife, who grew up just outside of Dublin, can confirm that when she was a kid no one in Ireland had any bloody idea what a taco was. Not to mention the first time she had corned beef was just a few years ago when I made it for her here in New Zealand. So a traditional dish, then...
As a Dubliner myself proper corned beef is a traditional Irish dish. I used to have corned beef sandwiches as a kid but it was deli corned beef not the proper stuff. Coddle is a traditional Dublin dish but I've never had it because my mother hated it so never cooked it growing up. Just because your girlfriend hasn't eaten it doesn't mean it's not traditional.
From the north here, I've actually only had tinned or deli corned beef, don't think I've ever even heard of someone making it lol. We have many unreal things here to share with the world, but our cuisine seems to suit us and only us 😂.
Thank you, Sam, for a great recipe. The finished product is not overly spicy. It’s on the mild side. I deseeded the jalapeño and Serrano peppers, tasted the sauce, then added some red chili flakes, some salt, and pepper. This is easy to make. My wife gave this an “A.” Next time, I think I’ll serve some fresh salsa as an accompaniment.
Irish tacos are my all time favorite. I don’t drink but I go to various Irish pubs just to see if they have Irish Tacos. I make my own Irish flatbread for the Irish taco tortilla, flour, baking powder, and plain Greek yogurt. I make an Irish pico, then stewed potato, onion, cabbage and top with chive sour cream. I put everything in a wrap, (from Escondido, CA) Any roast I make, I make huge tortillas and turn a Sunday dinner to everyday street food. Now I wanna throw half that out and do this glaze! Amazing looking! Now I want to keep the Irish flat bread, take away stewed cabbage, do your glaze, keep stewed potatoes and make a shredded cabbage and carrots with chives and use some cooked glaze as a dressing for a topper. 💡 let the experimenting begin!
Oh Sam ... you missed such a good opportunity to strain out the corning spices and then boil the potatoes in that *luscious* broth!!!!!!! I'm so disappointed!
For the love of all things Irish, please please PLEASE stop calling it Pattys day. Patty is a girls name. It's either St. Patricks Day, Patricks Day or Paddy's Day. Never and I do mean NEVER call it Pattys Day to an Irish person. 🙏🙏🙏
Sam. I LOVE YOU. I WILL NEVER UNSUB. That being said..you are utterly atrocious at accents. Please stop trying for all that is good and holy. Stay in your lane.
I just wanted to say that Sam was absolutely right about the dog shit. I am a helicopter pilot that landed in a field last week in a massive pile of cow shit and after I landed I immediately subscribed. Cheers!
Hey Sam, made this entire meal for St. Pat’s . Totally successful. Everyone loved it, and I made the fake crème brûlée from another of your vids. It too was a total wow factor. Thanks for all your great work and the boys too. Peace, C.F.
Hi Sam. Cindy speaking ( Barry's wife ) Try putting a clove or 2 of garlic in the water when boiling your potatoes for mash potatoes. I think you guys will love it. We love your videos. We always try to make one of your recipes each week. We call it Samday. Stay safe. From PEI Canada
I took you on and I raised you one! Instead of flour or corn tortillas, I took a raw cabbage leaf filled it with mashed potatoes (made with tons of butter and heavy cream) topped with sliced (and perfectly glazed) corned beef! It was amazing! The crunch of the cabbage took it to a whole new level! Happy St. Paddy's Day!
hey SAM i know its the 18th of march today but never late than sorry i say made this recipe today my family couldn't stop praising me and how awesome this was your right amazing recipe
Every time you take a bite of something it's a joy but today that mischievous grin was the best! I actually made a corned beef from our own home raised beef today. Now to make these Tacos!!! Than you.
