Directions
- 1Sear the corned beef in a pan.
- 2In the same pan, sauté diced carrots, onions, and celery.
- 3Transfer the sautéed vegetables to an instapot.
- 4Add the seared corned beef, Guinness beer, beef stock, thyme, salt and pepper to the instapot and cook for 1 hour.
- 5Bake the potatoes at 400 or 425 degrees for about an hour.
- 6Scoop out the baked potato flesh into a bowl.
- 7Mix the potatoes with melted garlic butter.
- 8Place the mashed potatoes into a piping bag or Ziploc bag.
- 9Shred the cooked corned beef from the instapot.
- 10Stuff the baked potato skins with shredded corned beef.
- 11Pipe mashed potatoes on top of the corned beef in the potato skins.
- 12Bake again until crispy.
- 13Use the braising liquid and vegetables as a garnish.
Ingredients
- 3 pounds brined corned beef
- 2 cups diced carrots
- 2 cups diced onions
- 1 cup diced celery
- 0.25 cup minced garlic
- 3 thyme sprigs
- 1 Guiness beer
- 3 cups beef stock
- 0 salt
- 0 pepper
- 4 large russet potatoes
- 0.5 cup melted garlic butter
Equipment
paninstapotbaking sheetovenpiping bag or ziplocforkknifemetal tongs
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