Stout Braised Corned Beef With Colcannon

Directions

Colcannon

• 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.
• 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 fragrant for 2 minutes, stirring regularly.
• Add 1 cup of the shredded cabbage and cook until wilted, about 5 minutes.
• Add the milk, 2 tablespoons butter, and heavy cream and bring to a simmer.
• Add the cooked potatoes and remaining 1 cup of cabbage to the pot. Using a potato masher, mash the potatoes and all ingredients.
• Season with salt and pepper.
• Transfer the colcannon to a serving bowl and top with the remaining 2 tablespoons butter and scallions. Serve.

Stout Braised Corned Beef

• Preheat oven to 300 degrees.
• Heat a large oven-proof pot or Dutch oven over medium heat.
• Pour olive oil into the pan and add onions, carrots, and celery. Cook until soft, about 5 minutes.
• Add the stout, beef 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.
• 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.
• 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.
• 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.