Crisp potato rounds stand in for chips beneath stout-braised corned beef, beans, and two kinds of cheddar. Horseradish sour cream, pickled jalapenos, and chives finish this generous party tray.
Plan Ahead for the Beef
The brisket needs time to become tender enough to shred. Roast the potato rounds in single layers, then stack the hot ingredients just before melting the cheese.
Corned Beef Potato Nachos
Crisp roasted potatoes layered with stout-braised corned beef, two cheddars, beans, and horseradish sour cream.
Ingredients
FOR CORNED BEEF
- 2-3 lbs Corned beef brisket raw cured corned beef brisket, not plain uncured brisket
- ⅓ cup Mustard Dijon
- 2 tbsp Brown sugar packed
- 12 oz Guinness 1 bottle
FOR NACHOS
- 4 lb Potatoes Yukon Gold, cut into 1/2-inch-thick rounds
2 tbsp Olive oil extra virgin- 1 tsp Oregano dried
- ½ tsp Garlic powder
- Kosher Salt
- Black pepper freshly ground
- 1 cup Cheddar cheese shredded
- 1 cup White cheddar cheese shredded
- ½ sm Red onion thinly sliced
- 15 oz Black Beans one 15-ounce can, rinsed and drained
- ½ cup Sour cream
- 1 tbsp Prepared horseradish
- Pickled jalapenos
- Chives freshly chopped
Instructions
- Heat the oven to 325°F. Put the raw corned beef in a large pot and cover with water. Bring to a boil, then carefully drain. Cover with fresh water, bring to a boil again, and drain. This reduces salt; it does not finish cooking the meat. Place the brisket in a large baking dish.
- Mix the Dijon and brown sugar and spread over the brisket. Pour the stout around it and cover tightly with foil. Bake for 2 hours, then uncover and continue until fork-tender, about 45 to 60 minutes more or longer as needed. Check the pan liquid and add a little hot water if it is drying out; tent with foil if the top darkens too quickly. The meat must reach at least 145°F and rest at least 3 minutes for safety, but shreddable tenderness requires further cooking. Rest for 10 minutes, then shred.
- Raise the oven to 425°F. Cover the potato rounds with water, bring to a boil, and cook about 5 minutes, until just beginning to soften. Drain thoroughly and pat dry carefully.
- Divide potatoes between two large rimmed baking sheets in single layers. Toss with oil, oregano, garlic powder, salt, and pepper. Roast until browned, crisp at the edges, and tender inside, about 30 minutes, turning as needed.
- Arrange half the potatoes close together on one tray. Add half of each cheddar, onion, beans, and warm shredded corned beef. Repeat with the remaining potatoes and toppings. Bake until cheese melts and filling is hot, about 5 minutes.
- Mix sour cream and horseradish. Spoon over the nachos and finish with pickled jalapenos and chives. Serve promptly.
Notes
The 4-hour total is a source estimate; brisket tenderness can take longer. Use two large trays so potatoes roast instead of steaming. If using refrigerated cooked corned beef, reheat it to 165°F before layering; a brief cheese-melting bake may not heat cold meat sufficiently. Use 2 cups cheddar overall, divided between two layers. This is a St. Patrick’s Day-inspired party dish.
Tried this recipe?
Let us know how it was!Adapted from Makinze Gore’s Irish Nachos at Delish.