Directions
- 1Cook the corned beef and set aside
- 2In a pan, saute onion, carrots and celery
- 3Add the corned beef to the sauteed vegetables
- 4Add Guinness, and thyme
- 5Add salt to taste
- 6Cook in an Instapot for one hour
- 7Bake potatoes at 400 or 425 degrees for about an hour
- 8Scoop the insides of the baked potatoes and mash them
- 9Mix the mashed potatoes with melted garlic butter
- 10Shred the cooked corned beef
- 11Fill the potato skins with shredded corned beef
- 12Top the corned beef with mashed potatoes using a piping bag or ziploc
- 13Bake again until crispy
- 14Use the braising liquid and vegetables from the instapot as a garnish
Ingredients
- 6 pieces corned beef
- 1 tablespoon oil
- 1 cup onion
- 1 cup carrots
- 1 cup celery
- 1 cup Guinness
- 1 sprig thyme
- 1 pinch salt
- 2 large potatoes
- 2 tablespoon garlic butter
Equipment
oveninstapotknifepiping bag or ziplocforkmetal tongsspoon
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