SLOW-COOKED CORNED BEEF IN BEER WITH RED CURRANT-MUSTARD SAUCE
September 12, 2026
Ingredients:
2 teaspoons olive oil
1 pound ground beef I use 90% lean
2 tablespoons taco seasoning
Wassi’s Sunset Tango rub and Wassi’s Big Cheese rub
1 14 ounce can petite diced tomatoes drained
24 wonton wrappers
1 1/4 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup sliced green onions
1/4 cup diced fresh tomatoes
cooking spray
Instructions:
Preheat the Big Green Egg – to 400 degrees. Heat the olive oil in a large cast iron pan
Add the beef to the pan. Use a spatula to break up the meat, stirring constantly. Add the taco seasoning.
Cook the meat for 4-5 minutes or until cooked through. Stir in the canned tomatoes.
Coat a 12 cup muffin tin with cooking spray. Place one wonton wrapper into the bottom of each muffin cup.
Spoon approximately 2 tablespoon of meat into each cup and top with approximately 2 teaspoons of cheese.
Place back in to Egg (indirect cooking)-Bake for 10-15 minutes or until edges are browned and cheese is melted.
Top each taco cup with a creama of sour cream,lime juice and Wassi’s Vintage Sunshine. Sprinkle of green onions and tomato, then serve.
