Description
Shredded corned beef packed in a pita with coleslaw and a wonderful sauce that is perfect for St Patrick’s day. Easy Coleslaw is a classic cabbage side that adds crunch to pitas. Groucho Sauce is a wonderful sauce that adds the perfect punch of spice to these Irish Corned Beef Pitas!
Ingredients
Scale
- 1–1/2 pound Cooked Corned Beef Instant Pot Corned Beef
- 4 Pitas
Easy Coleslaw
- 1/2 head cabbage, shredded into thin bits (about 6 cups) or use a 16-ounce bag of angel hair cabbage
- 2 carrots, peeled and grated (about 1 cup)
- 3 green onions, thinly sliced, both green and white parts (about 1/2 cup)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1–1/2 tablespoons sugar
- 1/2 teaspoon Seasoned Salt or Old Bay Seasoning
- 1/2 teaspoon black pepper
Groucho Sauce
- 1/3 cup mayonnaise
- 2 tablespoons cocktail sauce
- 1 tablespoon fresh dill, minced
- 2 teaspoons fresh parsley, minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
Coleslaw
- Mix the shredded cabbage, grated carrots, and sliced green onion in a bowl.
- In a small container, combine the mayonnaise, vinegar, sugar, seasoning and black pepper until all incorporated. Taste and adjust seasoning.
- Stir into the cabbage mixture and refrigerate for 20 minutes to let the flavors combine.
Groucho Sauce
- Mix together all ingredients. Refrigerate for at least 30 minutes to allow flavors to combine.
Corned Beef Pitas
- To assemble the Irish pitas, slice the pitas in half and carefully seperate to create pockets.
- Add a spoonful of coleslaw in a pita half.
- Spoon warm shredded corned beef on the coleslaw.
- Drizzle the Groucho sauce over the brisket.
- Serve with potato chips and enjoy.
