• Take the brisket out of the package and give it quick rinse just to get off the extra blood. Place the brisket in a large dutch oven and cover with bay leaves, juniper berries, cloves, smashed garlic, pickling spices, and the chopped vegetables. Set aside. In a large saucepan add the stout, brown sugar, salt and water and bring to low simmer on medium heat. Continue to stir until all the sugar and salt is dissolved. Pour the stout, sugar and salt mix all over the beef brisket until it is completely covered. If it does not cover the meat than just add a little bit of extra water to top it off. Cover the pot and bring it to a boil.
• Once the pot boils than lower the heat to medium low and bring it to a simmer. At this point add the essential oils and give the liquid a quick stir. (See Recipe Notes) Let it continue to simmer with the lid on for about 3 hours or until the meat is tender. When done, take the meat out and let rest for about 15 minutes. Shred the beef with two forks and toss with the little bit of the sauce and keep the meat warm until ready to serve.
• While the corned beef cooks you can make the horseradish cream and slaw. I like to make it pretty soon after so the flavors have time to meld together while the corned beef is cooking.
• For the horseradish cream mix together the Greek yogurt and horseradish together. You can keep it this way or add a little bit of water to thin it out if you like a thinner sauce.(See Recipe Notes) Add salt and pepper to taste. Store in the fridge until ready to serve.
• For the slaw, place the cabbage and onion into large bowl. Into a small bowl to make the dressing mix together the mayonnaise, apple cider vinegar, black pepper essential oil, lemon, salt and pepper. Toss the dressing into the cabbage mixture and let sit in the fridge until ready to serve.
• To serve: spread a little bit of the horseradish cream onto a warm tortilla. Top with shredded corn beef, fried potatoes, slaw, and micro-greens (little shamrocks) and top with extra horseradish cream and lime juice if desired. Then....dig in!

FOR THE FRIED POTATOES

• To start off I will say that I did not peel my potatoes, I love potato skins but you certainly are welcome to. Cut the potatoes into even small cubes. Preheat a large stainless steel pan over medium high heat. Once the pan is hot add the oil. Add the potatoes, and let cook a few minutes before stirring. (see Recipe Notes) Once the potatoes start to develop a nice golden crust you can give them a stir now and again. Turn the heat down a bit to make sure the potatoes have time to cook through before they get too crusty. (Burn!) When the potatoes are done turn off the heat and season with salt and pepper. Serve.