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Stout Braised Corned Beef with Colcannon

a bowl of food on a plate



2 lbs Yukon Gold Potatoes, cut in half

8 Tablespoons unsalted butter

2 leeks, cleaned, white and pale-green parts only, cut in half lengthwise then thinly sliced

2 cups shredded cabbage

1 ½ cups milk

½ cup heavy cream

1 scallion, thinly sliced

Stout Braised Corned Beef

4-5 lbs Sy Ginsberg's corned beef brisket

1 bottle Irish stout

1 cup chicken stock

1 onion, peeled and diced

1 carrot, peeled and diced

1 stalk celery, diced

2 cloves garlic, whole

2 Tablespoons brown sugar

1 bay leaf

1 tablespoon pickling spice or 1 packet of pickling spice, usually included with corned beef

Olive oil

Salt and pepper

Colcannon Directions

  1. Place the potatoes in a pot or Dutch oven and cover with water. Bring to a boil over high heat, then reduce heat and let potatoes simmer until fork tender, 20-25 minutes. Drain and let cool slightly.
  2. Return the pot to medium heat. Melt 4 Tablespoons of butter. Add the sliced leeks and cook until soft, 8-10 minutes. Add the garlic and cook until for 2 minutes, stirring regularly.
  3. Add 1 cup of the shredded cabbage and cook until wilted, about 5 minutes.
  4. Add the milk, 2 Tablespoons butter, and heavy cream and bring to a simmer.
  5. Add the cooked potatoes and remaining 1 cup of cabbage to the pot. Using a potato masher, mash the potatoes and all ingredients.
  6. Season with salt and pepper.
  7. Transfer the colcannon to a serving bowl and top with the remaining 2 Tablespoons butter and scallions. Serve.

Stout Braised Corned Beef

  1. Preheat oven to 350 degrees.
  2. Heat a large oven proof pot or Dutch oven over medium heat.
  3. Pour olive oil into the pan and add onions, carrots, and celery. Cook until soft, about 5 minutes.
  4. Add the stout, chicken stock, garlic, brown sugar, bay leaf, and pickling spices to the pot. Bring to a simmer. Place the brisket into the pot, fat side up.
  5. Cover and place the pot into the oven. Turn the meat over after 2 hours. Let cook until the brisket is fork tender, 3 – 3.5 hours.
  6. If serving immediately, transfer the brisket to a large platter and cover with foil. Strain the sauce into a pot and cook over medium heat until the sauce has thickened, about 30 minutes.
  7. When ready, slice the corned beef brisket against the grain and serve with the sauce ladled over top.

If not serving immediately, place the brisket and the strained sauce into a holding vessel and refrigerate for up to 5 days.