Beer Braised Corned Beef with Spinach & Brussel Sprout Colcannon
Beer Braised Corned Beef
Prep time 20 minutes
Cook time 3-4 hours
Serves 4-6
1 roughly 4-pound raw corned beef brisket, flat cut
2 medium yellow onions
4 medium carrots, washed cut into thirds
1 tablespoon olive oil
1/2 teaspoon cracked black pepper
Kosher salt to taste
1 teaspoon pickling spice (generally comes with the corned beef)*
12 ounces your favorite beer
1 cup water
Preheat the oven to 300 degrees F. Rinse the corned beef thoroughly. In a large Dutch oven, sauté the onions and carrots in the olive oil over medium-high heat. Season generously with salt and pepper, then add the pickling spice. Place the rinsed corn beef on top and season the meat with kosher salt and pepper. Pour the beer and water alongside the meat in the pan, then cover. Place the pot into the oven 3-4 hours. Allow the meat to rest 30 minutes before slicing.
Spinach & Brussel Sprouts Colcannon
Prep time 15 minutes
Cook time 45 minutes
Serves 4-6
6 medium-sized russet or gold potatoes, peeled
Kosher salt and pepper to taste
2 medium-sized thinly sliced onions
2-3 cups thinly sliced Brussels sprouts
1-2 tablespoons olive oil
2 tablespoons butter
2 cups heavy cream
1/2 cup salted butter
4 cups chopped fresh spinach
In a large pot, cover the potatoes with water and season lightly with kosher salt. Bring to a boil. Cook until the potatoes are tender. Meanwhile, in another pan, caramelize the onions and Brussels sprouts in the olive oil and butter. Season generously with salt and pepper. Once the potatoes are done, drain and add them back to the pot. Add the caramelized onions and Brussels sprouts to the hot potatoes with the cream, butter, and chopped spinach. Smash until smooth and creamy. Add a little milk to thin, if needed. Season again and serve with the corned beef.
