Colcannon With Oven Braised Corned Beef Brisket

Step 1

Pre-heat oven to 400°F.

Step 2

Heat Dutch Oven add 1-tablespoon olive oil, bay leaves, vegetables and saute' 4-5 minutes.

Step 3

Add remaining olive oil and sear Beef Brisket on both sides. Add 1/4 cup Guinness Black Lager and reduce by one-half. Add Stout, beef stock, pickling season and cover Dutch Oven. Place in pre-heated oven, reduce to 250°F and braise for 5-6 hours.

Step 4

One hour before the Corned Beef is done start preparing the "Colcannon".

Step 5

In a large pot add vegetable stock, potatoes and fine sea salt. Cook potatoes 10-15 minutes or until they are done. Strain potatoes and reserve water. Add 3 tablespoons butter and hand mash potatoes. Season with salt and pepper to taste.

Step 6

Core cabbage and slice very thin. Boil cabbage in potato water and cook until tender. Season with sea salt and black pepper to taste. Hold cabbage warm and strain.

Step 7

In a small saucepan bring cream to a full boil and reduce to a simmer. Wisk in butter, scallions, parsley, thyme, white pepper and nutmeg. Simmer for 2-3 minutes. Reseason with sea salt and white pepper to taste.

Step 8

Remove brisket, place on a cutting board to rest before slicing.

Step 9

In a large pan combine cabbage (strained), cream, bacon bits and simmer for 3-4 minutes. Fold in mashed potatoes and remaining butter. Mix Colcannon to a smooth and creamy consistency. Season with salt and pepper to taste.

Step 10

Place Colcannon in 6 large bowls and add sliced Corned Beef. Add a tablespoon butter, laddle some Beef Broth over Colcannon and serve.

Step 11

Place a bowl of creamed horseradish on the table.

Step 12

Garnish with sprigs of fresh parsley.