Ingredients for Colcannon With Oven Braised Corned Beef Brisket
- Onions
- 2 carrots, chopped
- Virgin Olive Oil
- Bay Leaves
- 3-4 lb corned beef brisket
- 2 bottles (24 oz each) Guinness stout
- Beef Stock
- Pickling Spices
- Side Bacon
- Vegetable Stock
- 3 lbs Yukon Gold potatoes
- Fine Sea Salt
- Savoy Cabbage
- Heavy Cream
- Unsalted Butter
- 1/4 cup chopped scallions
- Parsley
- 1 teaspoon thyme
- White Pepper
- Fresh Nutmeg
- Creamed Horseradish
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How to Make Colcannon With Oven Braised Corned Beef Brisket
- Season the 3-4 lb corned beef brisket generously with salt, pepper, and a bay leaf.
- In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the brisket on all sides.
- Add 1 large onion, chopped, and 2 carrots, chopped to the pot. Cook until softened, about 5 minutes.
- Pour in 2 bottles (24 oz each) of Guinness stout, 1 cup beef broth, and 1 teaspoon of thyme. Bring to a simmer.
- Transfer the pot to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the brisket is fork-tender.
- While the brisket braises, prepare the colcannon: Boil 3 lbs Yukon Gold potatoes until tender. Drain and mash with 1 cup milk, 1/2 cup butter, 1/2 cup chopped kale, and 1/4 cup chopped scallions. Season with salt and pepper to taste.
- Once the brisket is cooked, remove it from the pot and let it rest for 10 minutes. Shred the brisket using two forks.
- Skim excess fat from the braising liquid. Thicken the liquid slightly by simmering it on the stovetop if desired.
- Serve the shredded brisket over a generous helping of colcannon. Drizzle the braising liquid over the top. Garnish with extra scallions if desired.
Nutrition Information (Approximate per serving)
Sodium
226 g
Sugar
45g
Fat
201g
Carbs
38g
