Unbelievable St. Patrick's Day Dish - Guinness Braised Corned Beef
Donna prepares braised corned beef in the oven, low and slow using Guinness' new Baltimore brewed El Dorado Amber Ale!
#cornedbeef #Guinness #stpatricksday
Corned beef braised low and slow in the oven, flavored with Irish beer!
Ingredients:
4-6 pound of flat-cut corned beef brisket
2 large onions, sliced
4-6 large carrots, halved
2-3 cloves garlic, sliced (optional)
1-2 pints of Irish beer
1 cup water
1 tablespoon beef base, such as Better Than Bouillon Beef Base
¼ cup mustard (Dijon preferred)
¼ cup brown sugar (dark preferred)
1 tablespoon Pickling Spice Mix
Pepper to taste
Water as needed
Directions:
Preheat oven to 275F
Rinse the corned beef to remove excess salt. Pat to dry. You can save any seasoning packet included in the package for the cooking liquid.
Season the brisket with pepper. Sear the brisket 3-5 minutes per side. Remove the brisket.
Layer the onion, carrot and garlic in the bottom of the Dutch oven, lay the brisket over the vegetables with the fat cap on top.
In a separate saucepot, heat the Irish beer, water, and beef base.
Add the heated liquid to the Dutch Oven to almost cover the meat. Brush the top of the brisket with mustard. Sprinkle it with brown sugar and 1 tablespoon of Spice Mix. Cover with foil and a tight lid.
Generally speaking, the brisket should cook for about one hour per pound or to an internal temperature of at least 180F to 195F.
Remove the brisket, tent with foil and allow it to stand for 10 minutes before serving.
Skim the fat from the cooking liquid, strain to make a sauce. Cut the brisket against the grain and serve with the sauce.
Alternately, you can chill the cooking liquid until the fat solidifies, making it easier to remove. The liquid can then be seasoned. The cut meat can be warmed in the liquid.
COLCANNON POTATOES:
Instead of boiled corned beef and cabbage, try braised corned beef brisket with Colcannon potatoes on the side. This traditional Irish potato dish highlights cabbage and bacon. Double the yum!
Ingredients:
3-4 pounds potatoes (gold or red variety) peeled, quartered
½ head green cabbage, roughly chopped
1 large onion, diced
1 stick butter (8 tablespoons)
1 tablespoon of canola oil
½ cup cream or half n half
½ pound of crisp, cooked bacon, crumbled
Salt and pepper to taste
Directions:
Place potatoes in a stock pot, cover with water, add 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook until fork tender.
Drain, add 6 tablespoons of the butter and mash, adding cream until desired consistency is achieved.
Meanwhile, in a large saute pan, melt the butter and oil over medium heat. Add the onion and cook until translucent. Add the cabbage and continue to saute until the cabbage is tender.
Stir the cabbage/onion mixture into the mashed potatoes along with half the bacon.
Season with salt and pepper to taste.
To serve, top the potatoes with the remaining 2 tablespoons of butter and crumbled bacon.
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Corned Beef & Colcannon Potatoes | Cookin' Somethin' w/ Matty Matheson
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ALL I KNOW IS ONE THING I KNOW IS CORNED BEEF IS SCIENCE YOU DONT HAVE TO DO THIS BUT YOU CAN DO THIS THEN YOU CAN SAY WOW I CORNED THIS BEEF!
BRINE INGREDIENTS
½ cup kosher salt
½ tablespoon nitrate salt
2 garlic cloves
6 juniper berries
10 peppercorns
10 cloves
2 star anise
1 cinnamon stick
2 fresh bay leaves
1 tablespoon mustard seeds
¼ cup sugar
1 liter water
Ice, as needed
1 (3.5#) brisket, deckle cut, ½ inch fat cap
CORNED BEEF INGREDIENTS
1 onion, halved
2 celery ribs, cut into 1 inch pieces
3 garlic cloves
2 fresh bay leaves
COLCANNON POTATO INGREDIENTS
1 ½ pounds fingerling potatoes
½ Napa cabbage
2 small leeks, green tops removed
½ pound bacon, cut into lardons
1 cup white wine
Prepared horseradish
2 cups 35% heavy cream
TKTK duck fat
1 bunch green onions
FOR SERVING
Keens Hot Mustard
COOKING METHOD
1. Add all brine ingredients to a medium stock pot and bring to a boil, remove from heat and add 4 cups of ice. Stir until ice is melted, then add brisket. Cover and refrigerate for 10 days.
2. Discard brine and rinse stock pot. Return brisket to pot and cover with cold water. Add all corned beef aromatics and bring to a boil. Reduce to a simmer and skim top to remove any scum. Simmer for 3 hours, or until beef is fork tender.
3. Remove from pot and transfer to cutting board. Allow to rest while making potatoes.
4. Parcook fingerling potatoes to a large, heavy-bottomed pot.
5. In a large skillet over medium heat, add duck fat, and bacon, and render. Add Napa cabbage and leeks. Add white wine and soften the veg, and add fingerling potatoes. Add in heavy cream, couple of glugs of horseradish and stir together until reduced. About 3 minutes.
6. Serve beef with hot mustard, and potatoes topped with green onions. Enjoy!
Colcannon - St. Patrick's Day Potato Recipe - Mashed Potatoes with Kale, Leeks, and Spring Onions
Learn how to make a Colcannon Recipe! - Visit for over 675 additional original video recipes! I hope you enjoy this St. Patrick's Day Colcannon Potato Recipe!
Instant Pot Colcannon | Mashed Potatoes with Bacon, Leeks, Cabbage, and Kale
Mashed potatoes? Check.
Bacon? Check.
Butter? Check.
Leeks, cabbage, and/or kale? Check, check, check!
Deliciousness dialed up to 11? Yep, definitely checking that box!
I'm sure the food authenticity police will have their say in the comments, and that's just fine by me. St. Patrick's day is the day when anybody gets to be Irish for a day and I'm claiming my spot with this recipe. I also know that I'll be making this for other holidays as a decadent side dish. Try it once and you will, too.
Adjust the ratios of veggies to your own preference or based on what looks good at the store on the day you shop. Just make sure you thoroughly wash any soil from the kale and leeks before cooking.
NOTE: To prep/clean leeks...Leeks have a lot of dirt in their layers so they need extra care to clean. Here's the method I always use to make sure mine are squeaky clean every time:
Cut the tough green tops away (freeze those to use for broth another day), and trim the hairy root away. Then cut the white in half lengthwise. Now cut into half-moons. Place the half-moons into a large bowl and fill with fresh water. Use your hands to gently separate the layers - the agitation will cause dirt to loosen and fall to the bottom of the bowl. Scoop the leeks out and discard the dirty water. Repeat with fresh water 2-3 times until there's no more dirt in the bowl. Drain the leeks and they are ready to use!
#colcannon #instantpot #mashedpotatoes #irishfood
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Instant Pot Duo 6 Quart:
Today’s Ingredients:
4 oz bacoon
4 TB butter
2 cups leeks, thinly sliced
2 cups cabbage, thinly sliced (green or savoy)
2 cup kale, chopped
1 cup chicken broth
4 garlic cloves, minced
3 lbs russet potatoes, peeled and cut into ¾” cubes (yukons or reds would work fine)
1 tsp salt
½ tsp black pepper
1 cup heavy cream, room temperature (or milk if you prefer)
extra salt and pepper according to taste (1 TB salt and 1 tsp black pepper in the video)
toppings: crispy bacon, fresh parsley, chopped scallions, butter
Instructions: 5 minutes high + QPT
1. Heat the Instant Pot on the highest sauté setting and add the bacon when the display reads “HOT.” Cook, stirring occasionally, until the bacon is crispy. Move the bacon to a paper towel lined plate and reserve for a topping later.
2. Add 2 tablespoons butter and allow to melt. Then add the leeks, cabbage, and kale and cook for just a few minutes until slightly softened, stirring once or twice. This should only take about 3-5 minutes.
3. Add chicken broth and deglaze the bottom of the pot. Make sure to scrape up any stuck-on bits to avoid a “BURN” warning later.
4. Add garlic, potatoes, salt, pepper, and remaining 2 tablespoons butter. No need to stir, simply add in layers with garlic on the bottom and butter on top.
5. Lock and seal the lid and cook for 5 minutes on high pressure followed by a quick pressure release.
6. Add heavy cream (or milk).
7. Use a potato masher to mash as smooth or chunky as you like. [No need to move anything to another bowl – you can mash directly in the Instant Pot liner.]
8. Taste and add salt, pepper, butter or cream to your liking. [I added about 1 TB salt and 1 tsp black pepper in the video.]
9. Serve warm with optional toppings such as bacon, parsley, scallions, and extra butter. ENJOY!
How To Make Irish Colcannon Gratin- Recipe
I’ve taken a traditional Irish Colcannon (cabbage, mashed potatoes, and corned beef) and given it the Kuma treatment - adding cheese, slicing the potatoes, and making it a gratin. Perfect for winter and quite acceptable for St. Patrick’s Day, IMO.
INGREDIENTS
1/4 cup butter
1 onion, quartered & thinly sliced
1/2 head cabbage, roughly shredded
1/2 tsp salt
1/2 tsp pepper
1 12oz (340g) tin corned beef
1 1/2 lbs (680g) potatoes, scrubbed & thinly sliced
1 1/2 cups heavy cream (35%)
1 egg
12 oz (340g) Gouda cheese, grated
1/2 vcup Panko breadcrumbs
DIRECTIONS
1. In a large cast iron pot (or other deep oven-proof pot) melt the butter over medium-low. Add the onion, cabbage, salt, and pepper. Cover and cook (stirring occasionally) for 15 minutes.
2. Add the corned beef. Cook, while breaking up the beef, for 3-5 minutes.
3. Remove 1/2 of the cabbage/beef mix from the pot. Layer beef/cabbage, potatoes, cheese, beef/cabbage, and potatoes. Mix remaining cheese with Panko and layer on top.
4. Whisk together the cream and egg in a bowl. Pour over the colcannon.
5. Bake at 350°F (180°C) for 1 hour covered, followed by 1/2 hour uncovered.
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