Name: Irish Nachos
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 to 3 lb. brisket -; 1/3 c. dijon mustard -; 2 tbsp. light brown sugar -; 1 (12-oz.) bottle Guinness -; 4 lb. medium Yukon Gold potatoes, cut into 1/2"-thick rounds -; 2 tbsp. extra-virgin olive oil -; 1 tsp. dried oregano -; 1/2 tsp. garlic powder -; Kosher salt -; Freshly ground black pepper -; 1 c. shredded yellow cheddar, divided -; 1 c. shredded white cheddar, divided -; 1 (15-oz.) can black beans, rinsed, drained, divided -; 1/2 small red onion, thinly sliced, divided -; 1/2 c. sour cream -; 1 tbsp. store-bought horseradish -; Pickled jalapeños and sliced chives, for serving -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Irish Nachos

1. 2 to 3 lb. brisket -

2. 1/3 c. dijon mustard -

3. 2 tbsp. light brown sugar -

4. 1 (12-oz.) bottle Guinness -

5. 4 lb. medium Yukon Gold potatoes, cut into 1/2"-thick rounds -

6. 2 tbsp. extra-virgin olive oil -

7. 1 tsp. dried oregano -

8. 1/2 tsp. garlic powder -

9. Kosher salt -

10. Freshly ground black pepper -

11. 1 c. shredded yellow cheddar, divided -

12. 1 c. shredded white cheddar, divided -

13. 1 (15-oz.) can black beans, rinsed, drained, divided -

14. 1/2 small red onion, thinly sliced, divided -

15. 1/2 c. sour cream -

16. 1 tbsp. store-bought horseradish -

17. Pickled jalapeños and sliced chives, for serving -

How to cook deliciously - Irish Nachos

1. Stage

Preheat oven to 325°. In a large pot, cover brisket with water. Bring to a boil over high heat. Drain and repeat once more. Drain again and transfer to a large baking dish.

2. Stage

In a small bowl, combine mustard and brown sugar. Spread all over brisket, then pour in Guinness around brisket. Cover with foil.

3. Stage

Bake 2 hours, then uncover and continue to bake until fork-tender, 45 to 60 minutes more.

4. Stage

Transfer brisket to a cutting board. Let rest 10 minutes before shredding.

5. Stage

Increase oven temperature to 425°. In a large pot, cover potatoes with water. Bring to a boil over high heat and cook until just starting to get tender and a knife inserted into the center meets a little resistance, about 5 minutes. Drain and pat dry with paper towels.

6. Stage

Line 2 large baking sheets with foil. Divide potatoes between sheets, spreading in an even layer. Drizzle with oil. Add oregano and garlic powder; season with salt and pepper, then gently toss to coat.

7. Stage

Bake potatoes until golden brown and crisp, about 30 minutes.

8. Stage

On one sheet, pile potatoes in the center, slightly overlapping so they're close together. Sprinkle about half of yellow cheddar and half of white cheddar over. Top with half of shredded corned beef, half of beans, and half of onion. Arrange potatoes from second sheet over top, then top with remaining cheese, beef, beans, and onion.

9. Stage

Return to oven and bake nachos until cheese is melty, about 5 minutes.

10. Stage

In a small bowl, combine sour cream and horseradish. Top nachos with dollops of sour cream, pickled jalapeños, and chives.