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    You are in: Home / Recipes / Colcannon With Oven Braised Corned Beef Brisket Recipe
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    Colcannon With Oven Braised Corned Beef Brisket

    Colcannon With Oven Braised Corned Beef Brisket. Photo by Chef #848413

    1/3 Photos of Colcannon With Oven Braised Corned Beef Brisket

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Chef #848413's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 400°F.
    2. 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. 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. 4
      Cook bacon until very crispy, chop bacon and place into a small bowl.
    5. 5
      One hour before the Corned Beef is done start preparing the "Colcannon".
    6. 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. 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. 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. 9
      Remove brisket and place on a cutting board to rest before slicing.
    10. 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. 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. 12
      Garnish with sprigs of fresh parsley.

    Ratings & Reviews:

    • on March 19, 2013

      55

      I made the potatoes from this recipe and matched them up with the Ale Braised Corn Beef with Horseradish Gravy - Swedish style. The paring was excellent. The potatoes were excellent on their own but the the horseradish mustard gravy from the corned beef went perfect with the calcannon. Highly recommend. Even my 81 year old mother, (who does not like to cook anything as complicated as braising meat or putting together two recipes), said after tasting these potatoes that they are so good that we must make this again together - this week - so she knows how to make them.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2013

      55

      My husband said this was the prettiest meal I've ever cooked him! We made it low carb (replaced the potatoes with cauliflower). That may make it not truely Irish with no potatoes but it worked for us. I uploaded my picture. Hopefully it will get added :) This may be our standby meal for St Patrick's Day from now on...

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Colcannon With Oven Braised Corned Beef Brisket

    Serving Size: 1 (1977 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1934.5
     
    Calories from Fat 946
    48%
    Total Fat 105.1 g
    161%
    Saturated Fat 43.0 g
    215%
    Cholesterol 415.9 mg
    138%
    Sodium 5462.1 mg
    227%
    Total Carbohydrate 110.9 g
    36%
    Dietary Fiber 9.9 g
    39%
    Sugars 8.0 g
    32%
    Protein 72.8 g
    145%

    The following items or measurements are not included:

    pickling spices

    vegetable stock

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