Colcannon with Oven Braised Corned Beef Brisket
Indulge in the ultimate Irish comfort food with this hearty recipe for Colcannon with Oven-Braised Corned Beef Brisket. Combining tender, melt-in-your-mouth corned beef with creamy, buttery colcannon—a traditional Irish mash of potatoes, sautéed cabbage, and scallions—this dish is a perfect harmony of bold, savory flavors and rustic simplicity. The brisket is oven-braised to succulent perfection in a flavorful broth infused with onions, carrots, bay leaves, and peppercorns, while the colcannon adds a luscious, creamy texture to the plate. Perfect for St. Patrick’s Day or any cozy dinner, this recipe showcases the best of Irish cuisine in an easy-to-follow format. Serve with a sprinkle of fresh parsley for a touch of color and extra flair.
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Recipe Information
Ingredients
- 4 lbs corned beef brisket
- 4 cups water
- 2 cups beef broth
- 1 onion, quartered
- 4 carrots, peeled and halved
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 4 cups green cabbage, shredded
- 2 lbs russet potatoes, peeled and cubed
- 6 tbsp butter
- 1 cup milk
- 4 scallions, thinly sliced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Place the corned beef brisket in a large oven-safe Dutch oven or roasting pan. Add 4 cups of water, 2 cups of beef broth, the quartered onion, halved carrots, bay leaves, and whole black peppercorns.
Cover the Dutch oven with a lid or aluminum foil, sealing it tightly, and transfer it to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is tender and easily pulls apart with a fork.
While the brisket cooks, prepare the colcannon. Start by boiling the cubed potatoes in a large pot of salted water until fork-tender, approximately 20 minutes.
In a separate pan over medium heat, melt 2 tablespoons of butter and sauté the shredded cabbage until softened, about 5 minutes.
Drain the potatoes and return them to the pot. Add 4 tablespoons of butter, warmed milk, salt, and black pepper. Mash until smooth and creamy.
Stir the sautéed cabbage into the mashed potatoes along with the sliced scallions. Mix until well combined. Adjust seasoning with additional salt and pepper if needed.
Once the brisket has finished braising, remove it from the oven and allow it to rest for 10-15 minutes before slicing against the grain.
Serve slices of the braised corned beef alongside a generous scoop of colcannon. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
5885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.0 g | 432% | |
| Saturated Fat | 171.6 g | 858% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1998 mg | 666% | |
| Sodium | 20839 mg | 906% | |
| Total Carbohydrate | 254.6 g | 93% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 73.8 g | ||
| Protein | 494.1 g | 988% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 819 mg | 63% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 6068 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
