1 6lb corned beef brisket
1 package soft white corn tortillas
cabbage, thinly sliced
thousand island dressing
Cook your brisket along with it's juices from the package and spice packet in water (until just covered) in a slow cooker for 8 hours on low (or 4 hours on high, then one additional hour on low). Remove the layer of fat then shred the brisket and keep set on 'warm' in the juices.
Warm the tortillas up in the microwave in a towel for 10-15 seconds. Take your tortilla and layer the shredded corned beef, cabbage, thousand island and horseradish. Serve!
It really is that easy and we thought this was a great combination of flavors. It's a nice twist on a reuben, a taco, and corned beef and cabbage. Oh, it's a little messy, so keep napkins handy!