Corned Beef with Colcannon
Why You’ll Love This Recipe
Corned Beef with Colcannon is a comforting dish that brings together tender, flavorful corned beef and creamy mashed potatoes with cabbage. This hearty meal is perfect for family gatherings or special occasions. It’s not just filling; it’s also rich in tradition and taste.
How to Make Corned Beef with Colcannon
Ingredients:
- 2 lbs corned beef brisket
- 1/2 head cabbage, chopped
- 1 lb potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons butter
- 1 cup green onions, chopped
- Salt and pepper to taste
Directions:
- Place the corned beef in a large pot and cover with water. Bring to a boil, then reduce heat to simmer. Cook for about 2.5 to 3 hours until tender.
- In a separate pot, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.
- Add milk, butter, salt, and pepper to the potatoes and mash until smooth.
- Stir in the chopped green onions and cooked cabbage.
- Slice the corned beef and serve with the colcannon on the side.
How to Serve Corned Beef with Colcannon
Serve this dish hot. It pairs nicely with mustard or horseradish and a side of pickles for added flavor. This meal is perfect for sharing, so set the table and enjoy it with loved ones.
How to Store Corned Beef with Colcannon
Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can also freeze extra portions for later. Just make sure to let everything cool completely before transferring it to the freezer.
Tips to Make Corned Beef with Colcannon
- For extra flavor, add seasoning to the water used for boiling the corned beef.
- Make sure not to overcook the potatoes; they should be tender but not falling apart.
- You can customize the colcannon by adding other vegetables like carrots or peas if you like.
Variations
Feel free to use different types of meat, such as brisket or ham, if you want to switch it up. You can also try using kale or leeks instead of cabbage for a different twist on colcannon.
FAQs
1. Can I make corned beef in a slow cooker?
Yes, you can! Simply place the corned beef in the slow cooker with water and cook on low for about 8 hours.
2. Is colcannon only made with cabbage?
While traditional colcannon uses cabbage, you can also use kale or even spinach for a different flavor profile.
3. How long can I keep leftovers?
Leftovers will last in the fridge for about three days. You can also freeze them for up to two months.
Corned Beef with Colcannon
Ingredients
For the Corned Beef
- 2 lbs corned beef brisket
For the Colcannon
- ½ head cabbage, chopped
- 1 lb potatoes, peeled and quartered
- ½ cup milk
- 4 tablespoons butter
- 1 cup green onions, chopped
- Salt and pepper to taste
Instructions
Preparation
- Place the corned beef in a large pot and cover with water. Bring to a boil, then reduce heat to simmer.
- Cook for about 2.5 to 3 hours until tender.
- In a separate pot, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.
- Add milk, butter, salt, and pepper to the potatoes and mash until smooth.
- Stir in the chopped green onions and cooked cabbage.
- Slice the corned beef and serve with the colcannon on the side.
