Corned Beef with Colcannon

‘Tis the day to wear your greenest sweater with matching socks, and to wash down green food with a cold Guinness. We celebrated by cooking traditional Irish dishes, in a not so traditional way. Instead of boiling the corned beef and cabbage, we roasted and sautéed.

Corned Beef

4 lb brined corned beef

Preheat oven to 380 degrees.

Drain and remove corned beef from packaging. Rinse off with water and place fat side down in a Dutch oven or roasting pan. Add about 1” of water, or until its half way up the beef. Cover with aluminum foil and bake for about 40 minutes per pound, or until beef easily shreds off with fork.

Let rest for 10 minutes, place on cutting board and cut at a diagonal, across the grain, into ½” thick slices.

Colcannon

5 Tbsp milk
4 medium red skinned potatoes, cubed
1/3 head of green cabbage, shredded
2 garlic cloves, minced or pressed
½ yellow onion, sliced
Pinch of nutmeg
Sea salt
Freshly cracked black pepper
Extra Virgin Olive Oil (EVOO)

In a medium pot, bring milk to a boil and add potatoes; simmer for 15-20 minute until tender.

In a sauté pan, add a drizzle of EVOO over med-high heat. Add cabbage, garlic and onion, sauté for about 5 minutes.

Add cabbage mixture to potatoes. Stir in nutmeg, salt and pepper; mash together.

Plate a small mound of colcannon on a plate. Make a shallow hole at the top and place a slice of butter.

Plate colcannon with sliced corned beef. Serve Key Lime Pie for dessert!

Happy St Patrick’s Day!