Colcannon With Oven Braised Corned Beef Brisket |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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This is a complete Irish Entree Corned Beef braised in Guinness Stout and served with Colcannon. The Brisket will become very tender as Guinness Stout enhances the flavor. Ingredients:
8 ounces onions (chopped) |
8 ounces carrots (chopped) |
3 tablespoons olive oil |
3 bay leaves |
4 lbs corned beef brisket |
2 cups guinness stout (black lager) |
4 cups beef stock |
1/4 cup pickling spices |
4 ounces bacon |
4 lbs yukon gold potatoes (chopped) |
1 tablespoon fine sea salt |
1 lb savoy cabbage (sliced thin) |
6 cups vegetable stock |
1 1/2 cups heavy cream |
5 tablespoons unsalted butter |
4 scallions (chopped) |
2 tablespoons parsley (chpooed) |
2 tablespoons thyme (chpooed) |
1 teaspoon white pepper |
1/4 teaspoon fresh nutmeg (grated) |
Directions:
1. Pre-heat oven to 400°F.
2. Heat saute' pan and add 1 tablespoon olive oil, bay leaves, vegetables and saute' 4-5 minutes. Remove vegetables, set aside and discard Bay Leaves.
3. Add remaining olive oil and sear Beef Brisket on both sides. Add 1/4 cup Guinness Black Lager and reduce stout by one-half. Add remaining Stout, beef stock, pickling season, sauteed vegetables and cover Dutch Oven. Place in pre-heated oven and reduce to 250°F Braise for 5-6 hours.
4. Cook bacon until very crispy, chop bacon and place into a small bowl.
5. One hour before the Corned Beef is done start preparing the Colcannon .
6. Chop potatoes and place into a large pot with vegetable stock and fine sea salt. Cook potatoes 10-15 minutes or until they are done. Strain water from potatos and dry. Add 3 tablespoons butter and hand mash potatoes. Season with salt and pepper to taste.
7. Core cabbage and slice very thin. Boil cabbage in potato water and cook until tender. Season with fine sea salt and fine black pepper to taste. Hold cabbage warm and strain.
8. In a small saucepan bring cream to a full boil and reduce to a simmer. Wisk in butter, scallions, parsley, thyme, white pepper and nutmeg. Simmer for 2-3 minutes. Reseason with fine sea salt and white pepper to taste.
9. Remove brisket and place on a cutting board to rest before slicing.
10. In a large pan combine cabbage (strained), cream, bacon bits and simmer for 3-4 minutes. Fold in mashed potatoes and remaining butter. Mix Colcannon to a smooth and creamy consistency. Season with salt and pepper to taste.
11. Place Colcannon into 6 large bowls and add sliced Corned Beef Brisket. Add a tablespoon of butter, laddle some Corned Beef Broth around over the Colcannon and serve. Place a bowl of creamed horseradish on the table.
12. Garnish with sprigs of fresh parsley.
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