Edmund Fitzgerald Braised Corned Beef Nachos

Edmund Fitzgerald Porter Corned Beef Nachos

- Large corned beef brisket (you’ll use about 1/3 lb for the nachos)
- 3 garlic cloves, minced
- 2 large shallots, peeled and halved
- 2 tsp caraway seeds
- 2 bottles Edmund Fitzgerald Porter
- 1 bag fried tortilla chips
- 1 C fresh roasted corn
- 1 C Irish cheddar, shredded
- Thousand Island dressing
- 1/4 C green onion, diced


In a slow cooker, add corned beef, garlic, shallots, caraway seeds, and Edmund Fitzgerald Porter. Cook on high for 7-8 hours. Let meat cool, then shred meat with a fork. In a large oven-safe dish, add a generous layer of tortilla chips. Top with shredded corned beef, roasted corn, and Irish cheddar. Bake in oven for a few minutes at 350 degrees, or until cheese is melted. Top with Gold Thousand Island dressing and garnish with green onion.

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