Corned Beef with Colcannon
A comforting dish that combines tender corned beef with creamy mashed potatoes and cabbage, perfect for family gatherings and special occasions.
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.
Notes
Serve this dish hot, paired with mustard or horseradish and a side of pickles. Perfect for sharing.