Ready for something different and delish this St. Patrick’s Day? Rather than boil your corned beef brisket try braising it! Satisfy your cabbage and potato taste buds with a side of purely Irish colcannon. Add some steamed parsnips and just a wee bit of carrot, if you like: Carrot orange is not a favorite color of the Irish, wouldn’t ya know.
Makes 6 serving
Braised Corned Beef
1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce ( Kitchen Bouquet®)
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water or one half-cup of beer (I used Peroni)
Preheat oven to 275 degrees F (135 degrees C).
Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water/beer to roasting pan. Cover pan tightly with aluminum foil.
Roast in the preheated oven until meat is tender, about 6 hours.
1 pound cabbage
1 pound potatoes
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.