Braised Guinness Corned Beef with Traditional Colcannon
This hearty dish brings the flavors of Ireland right to your home. A robust corned beef brisket is slowly braised in rich Guinness stout, infusing it with deep, savory flavors that melt in your mouth. It’s paired with creamy colcannon, a traditional Irish dish made with buttery mashed Yukon Gold potatoes, vibrant green savoy cabbage, and aromatic herbs. Each bite captures the essence of comfort food, perfect for a festive gathering or any occasion where you crave something truly satisfying.
6
Servings
583
Calories
21
Ingredients
Ingredients
onions
8 ounces (Chopped)
carrots
8 ounces (Chopped)
virgin olive oil
3 tablespoons (None)
bay leaves
3 (None)
corned beef brisket
4 lbs (None)
Guinness stout
2 cups (None)
beef stock
4 cups (None)
pickling spices
1/4 cup (None)
side bacon
4 ounces (Cooked & Chopped)
vegetable stock
6 cups (None)
yukon gold potatoes
4 lbs (Chopped)
fine sea salt
1 tablespoon (None)
savoy cabbage
1 lb (Sliced Thin)
heavy cream
1 1/2 cups (None)
unsalted butter
5 tablespoons (Divided)
scallions
4 (Chopped)
parsley
2 tablespoons (Chopped)
thyme
2 tablespoons (Chopped)
white pepper
1 teaspoon (None)
fresh nutmeg
1/4 teaspoon (Grated)
creamed horseradish
1 cup (None)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions, carrots, and bay leaves, and sauté for 4-5 minutes until the vegetables start to soften.
3
Add the remaining olive oil and place the corned beef brisket in the pot. Sear the brisket on both sides until well browned, about 4-5 minutes per side.
4
Deglaze the pot by adding 1/4 cup of Guinness stout and allow it to reduce by half. Then, add the remaining stout, beef stock, and pickling spices. Cover the Dutch oven and transfer it to the preheated oven. Reduce the oven temperature to 250°F (120°C) and braise for 5-6 hours until the brisket is tender.
5
One hour before the corned beef is expected to be done, start preparing the colcannon. In a large pot, combine the vegetable stock, chopped potatoes, and sea salt. Cook the potatoes for 10-15 minutes until tender. Drain, reserving the cooking liquid, and return the potatoes to the pot.
6
Add 3 tablespoons of butter to the potatoes and hand-mash until smooth. Season with salt and white pepper to taste.
7
For the cabbage, core and finely slice it, then boil it in the reserved potato water until tender. Strain and keep warm, seasoning with sea salt and black pepper.
8
In a separate small saucepan, bring the heavy cream to a boil, then reduce to a simmer. Whisk in the remaining butter, chopped scallions, parsley, thyme, white pepper, and grated nutmeg. Let simmer for 2-3 minutes, then adjust seasoning with sea salt and white pepper to taste.
9
Carefully remove the corned beef from the oven and let it rest on a cutting board for a few minutes before slicing.
10
In a large pan, combine the strained cabbage, cream mixture, and cooked chopped bacon. Simmer for 3-4 minutes until heated through. Gently fold in the mashed potatoes, ensuring everything is well combined into a smooth and creamy colcannon. Adjust seasoning with salt and pepper if needed.
11
To serve, spoon colcannon into 6 large bowls and top with slices of the braised corned beef. Add a pat of butter on top, ladle some beef broth over the colcannon, and enjoy.
12
Place a bowl of creamed horseradish on the table for a zesty complement.
13
Garnish each bowl with fresh parsley sprigs for a vibrant touch.
Nutrition Information
30
Fat
58
Carbs
33
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Braised Guinness Corned Beef with Traditional Colcannon?
It is a hearty Irish dish featuring a corned beef brisket slowly braised in Guinness stout, served alongside colcannon, which is a traditional mix of mashed Yukon Gold potatoes and savoy cabbage.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What are the nutritional values per serving?
Each serving contains approximately 583 calories, 30g of fat, 58g of carbohydrates, and 33g of protein.
How long does the corned beef need to braise?
The corned beef should be braised in the oven for 5 to 6 hours at 250°F (120°C) until it is tender.
What temperature should the oven be set to for braising?
While the oven starts at 400°F (200°C) for the initial preparation, it should be reduced to 250°F (120°C) for the slow-braising process.
What type of beef is used in this recipe?
The recipe calls for a 4 lb corned beef brisket.
What type of beer is used for the braising liquid?
The recipe uses 2 cups of Guinness stout to infuse the meat with deep, savory flavors.
What are the ingredients for the colcannon?
The colcannon is made from Yukon Gold potatoes, savoy cabbage, vegetable stock, butter, heavy cream, scallions, parsley, thyme, nutmeg, and cooked bacon.
What type of potatoes are best for this dish?
Yukon Gold potatoes are recommended for their creamy texture when mashed.
Is there bacon in the colcannon?
Yes, the recipe includes 4 ounces of cooked and chopped side bacon which is folded into the colcannon mixture.
What vegetables are braised with the beef?
The beef is braised with chopped onions, carrots, and bay leaves.
How do you prepare the cabbage for the colcannon?
The savoy cabbage should be cored, finely sliced, and boiled in the reserved potato cooking water until tender.
What spices are used to flavor the beef?
A 1/4 cup of pickling spices is added to the braising liquid to season the corned beef.
Should the corned beef be seared before braising?
Yes, the brisket should be seared in olive oil on both sides until well browned, which takes about 4-5 minutes per side.
What is used to deglaze the pot?
The pot is deglazed with 1/4 cup of Guinness stout before adding the rest of the braising liquids.
What liquid are the potatoes cooked in?
The potatoes are cooked in 6 cups of vegetable stock for added flavor.
Are there any fresh herbs in the colcannon cream mixture?
Yes, the cream mixture contains chopped scallions, parsley, and thyme.
How should the corned beef be served?
The beef should be sliced and placed on top of large bowls of colcannon, then drizzled with a bit of the beef broth.
What is the recommended condiment for this meal?
The recipe suggests serving a bowl of creamed horseradish on the table as a zesty complement.
Does the beef need to rest after cooking?
Yes, you should let the corned beef rest on a cutting board for a few minutes before slicing.
What is used to garnish the final dish?
Each bowl is garnished with fresh parsley sprigs for a vibrant touch.
How much butter is used in total?
The recipe uses 5 tablespoons of unsalted butter, divided between the mashed potatoes and the cream mixture.
Is nutmeg used in this recipe?
Yes, 1/4 teaspoon of freshly grated nutmeg is added to the cream mixture for the colcannon.
How much liquid is needed for braising the beef?
You will need 2 cups of Guinness stout and 4 cups of beef stock.
What kind of salt is recommended?
Fine sea salt is used throughout the recipe for seasoning.
What type of pepper is used in the colcannon?
White pepper is used in the potatoes and the cream mixture to maintain a clean look and provide a specific spice profile.
Can I use different cabbage?
The recipe specifically calls for savoy cabbage, which is traditional for colcannon due to its texture and flavor.
When should I start preparing the colcannon?
You should start preparing the colcannon about one hour before the corned beef is expected to finish braising.
What tools are needed for the potatoes?
You will need a large pot for boiling and a hand-masher to make the potatoes smooth.
Is this a slow-cooked meal?
Yes, this is a slow-cooked dish that requires 5-6 hours of braising time to achieve the desired tenderness.