Corned Beef Stuffed Twice Baked Potatoes

According to Ancestry DNA, I'm 30-ish percent Irish which probably explains why I like corned beef so much. Actually, Filipinos also like corned beef, so it was a fate I couldn't escape even if I had tried.

You can optionally use a bottle of dark stout beer (like Guinness) in the braising liquid. If you choose to do that, reduce the beef stock to 3 cups. The Gravy Master is also optional. I used it because we had some and I wanted to make sure that the gravy/braising liquid was darker since we didn't use the beer (because beer just isn't a flavor profile I enjoy).

3 lbs brined corned beef brisket

2 cups diced carrots

2 cups diced onions

1 cup diced celery

1/4 cup minced garlic

4-5 sprigs of fresh thyme

4 cups beef stock

1 tsp Gravy Master (optional)

salt and pepper

4 large russet potatoes

1/2 cup melted garlic butter (we used Kerrygold garlic and herb butter)

olive oil

BEEF

Cut the brisket into medium sized chunks and season with s&p. In an Instant Pot set to sauté, sear the beef on all sides until you get some color. Work in batches to avoid overcrowding. Set the seared beef aside.

Add the vegetables to the pot and continue to sauté for about 5 minutes, scraping up the fond at the bottom of the pot.

Add the beef stock, thyme, Gravy Master (if using), and seared brisket back to the pot with the vegetables.

Pressure cook on high for an hour. Release the pressure, take out the meat and shred it. If you want the braising liquid to be a little thicker, set the Instant Pot back to sauté. Add about 2 TB of cornstarch mixed with water to the pot and bring it to a boil for about 3 minutes. Season with s&p to taste.

POTATOES

Scrub the potatoes clean and dry them well. Poke a few holes in each potato, coat them in olive oil, and sprinkle on some salt. 

Bake at 425 degrees F for an hour until you can easily insert a knife into the middle of the potatoes.

Take the potatoes out of the oven, slice off the top, and scoop out the cooked potatoes into a bowl.

Melt the garlic butter and mix it with the cooked potatoes, mashing until creamy.

Add the buttered potato mix to a piping bag.

Fill each empty potato boat with some of the shredded corned beef and pipe the mashed potatoes on top.

Broil the potatoes in the oven for about 5 minutes until the tops are golden brown and crispy. Watch them carefully, to make sure they don't burn.

Top the potatoes with the braising liquid and vegetables.