This Beer-Braised Corned Beef with Spinach & Brussels Sprout Colcannon is the ultimate dish for cozy gatherings, especially around St. Patrick’s Day. The tender, flavorful corned beef is cooked low and slow in beer and spices, while the creamy colcannon—loaded with buttery potatoes, caramelized Brussels sprouts, and fresh spinach—makes the perfect companion. Whether you’re hosting a festive dinner or simply craving hearty comfort food, this recipe will leave everyone at the table happy and satisfied. Plus, the leftovers are incredible!
Key Ingredients in the Beer Braised Corned Beef with Spinach & Brussels Sprout Colcannon
- Corned Beef Brisket: The star of the dish, with rich, savory flavor and melt-in-your-mouth tenderness when slow-braised.
- Beer: Adds depth and complexity to the braising liquid, enhancing the beef’s flavor with subtle bitterness and malty notes.
- Brussels Sprouts: Brings a slightly nutty, earthy crunch that balances the richness of the colcannon.
- Yellow Onions: Provides sweetness and depth when caramelized, enhancing both the beef and the colcannon.
- Russet Potatoes: Starchy and fluffy, these create the perfect creamy base for the colcannon.
- Fresh Spinach: Adds vibrant color and freshness to the colcannon while boosting nutrition.
- Heavy Cream & Butter: Essential for creating a rich, velvety texture in the mashed potatoes and tying all the flavors together.
How to make Beer-Braised Corned Beef with Spinach & Brussels Sprout Colcannon
To create Beer-Braised Corned Beef with Spinach & Brussels Sprout Colcannon, begin by preheating the oven to 300°F. Rinse the corned beef thoroughly under cold water to remove excess brine. In a large Dutch oven, heat olive oil over medium-high heat and sauté the sliced onions and carrots until softened and fragrant. Season generously with salt, pepper, and pickling spice. Place the corned beef on top of the vegetables and season the meat with more kosher salt and cracked black pepper. Pour the beer and water around the beef, then cover the pot and transfer it to the oven. Allow the meat to braise for 3-4 hours until tender. Meanwhile, prepare the colcannon. Peel and boil the potatoes in a large pot of salted water until fork-tender. While the potatoes are cooking, caramelize the thinly sliced onions and Brussels sprouts in a skillet with olive oil and butter, seasoning with salt and pepper. Once the potatoes are done, drain and return them to the pot. Add the heavy cream, salted butter, and chopped spinach, then fold in the caramelized onions and Brussels sprouts. Smash the mixture until smooth and creamy, adding a splash of milk if needed to reach your desired consistency. When the corned beef is finished, let it rest for 30 minutes before slicing. Serve the tender beef alongside the rich and buttery colcannon for a hearty, flavorful meal.
A Pint with the Perfect Bite: Beer Pairings for Ultimate Flavor
The beauty of Beer-Braised Corned Beef with Spinach & Brussels Sprout Colcannon is that the rich, hearty flavors are already infused with the malty goodness of your chosen brew. But pairing this dish with the right beer can take the experience to a whole new level.
For a classic and traditional pairing, you can’t go wrong with an Irish stout like Guinness or Murphy’s Irish Stout. Their deep, roasted malt flavors and subtle coffee notes beautifully complement the savory, slow-braised corned beef while cutting through the creamy colcannon. The slight bitterness of the stout balances the richness of the butter and cream in the potatoes, creating a well-rounded bite.
If you prefer something lighter and more refreshing, a crisp pilsner such as Pilsner Urquell or Victory Prima Pils will cleanse the palate between bites. Its bright, hoppy finish contrasts the hearty textures of the beef and mash while enhancing the natural sweetness of the caramelized onions and Brussels sprouts.
For those who love bold, balanced flavors, a malty amber ale like Fat Tire Amber Ale or Smithwick’s Irish Red Aleadds a slightly sweet, toasty character that pairs wonderfully with the caramelization in the vegetables and the savory depth of the beef.
If you want to lean into the earthy, herbal notes of the Brussels sprouts and spinach, try a Belgian farmhouse ale such as Saison Dupont. Its fruity esters and peppery finish provide a unique contrast to the rich, buttery colcannon while enhancing the spice from the pickling seasoning.
Whether you’re sipping a dark, velvety stout or a crisp, bright pilsner, the right beer will enhance every element of this comforting, flavor-packed dish.
Irish Roots: The Story Behind Colcannon
Colcannon is more than just mashed potatoes with greens—it’s a dish steeped in Irish tradition and history. The word “colcannon” comes from the Gaelic term “cál ceannann,” meaning “white-headed cabbage,” though over time, the dish has evolved to incorporate other greens like kale or spinach. Traditionally served on Halloween in Ireland, colcannon often hid small charms or coins within the mash, symbolizing luck and prosperity for the year ahead. Today, colcannon remains a staple in Irish homes and is beloved for its simple, rustic flavors and hearty texture. Paired with beer-braised corned beef, it’s the perfect nod to Irish heritage with a modern twist.
More Recipes from Rustic Joyful Food
If you loved this recipe, you’ll love any of these equally delicious dinner options!
- Savory Asparagus & Potato Tart
- Viral Easter Potatoes
- The Greatest Chicken Pot Pie with a Cheddar Biscuit Crust
Beer-Braised Corned Beef with Spinach & Brussels Sprout Colcannon
Equipment
- Large Dutch oven
- large pot
- Medium skillet
- Sharp knife
- Cutting Board
- Potato masher
- Wooden spoon
Ingredients
- 1 roughly 4-pound raw corned beef brisket flat cut
- 2 medium yellow onions sliced
- 4 medium carrots washed and cut into thirds
- 1 tablespoon olive oil
- 1/2 teaspoon cracked black pepper
- Kosher salt to taste
- 1 teaspoon pickling spice typically included with corned beef
- 12 ounces of your favorite beer
- 1 cup water
- 6 medium-sized russet or gold potatoes peeled
- 2-3 cups Brussels sprouts thinly sliced
- 1-2 tablespoons olive oil
- 2 tablespoons butter for sautéing
- 2 medium-sized onions thinly sliced
- 2 cups heavy cream
- 1/2 cup salted butter
- 4 cups fresh spinach chopped
Instructions
- Preheat the oven to 300°F.
- Rinse the corned beef thoroughly under cold water to remove excess brine.
- In a large Dutch oven, heat olive oil over medium-high heat. Add the sliced onions and carrots, seasoning generously with salt and pepper. Sauté until the onions are soft and fragrant. Stir in the pickling spice to evenly coat the vegetables.
- Place the rinsed corned beef on top of the vegetables and season the meat with additional kosher salt and cracked black pepper. Pour the beer and water around the meat, then cover with the lid. Transfer the Dutch oven to the oven and braise for 3-4 hours, until the beef is tender and easily pulls apart.
- While the corned beef is cooking, prepare the colcannon. In a large pot, cover the peeled potatoes with cold water and lightly salt. Bring to a boil and cook until the potatoes are fork-tender.
- In a separate skillet, heat olive oil and butter over medium heat. Add the thinly sliced onions and Brussels sprouts and sauté until caramelized and golden brown. Season with salt and pepper.
- Once the potatoes are done, drain them and return them to the pot. Add the heavy cream, salted butter, and chopped spinach. Stir in the caramelized onions and Brussels sprouts. Smash everything together until smooth and creamy. Add a splash of milk if needed to reach your desired consistency. Season to taste with additional salt and pepper.
- Remove the corned beef from the oven and let it rest for 30 minutes before slicing. Serve the tender beef with generous portions of the creamy colcannon on the side.