Beer-Braised Corned Beef with Spinach & Brussels Sprout Colcannon
If you’re craving a hearty and flavorful meal, this Beer-Braised Corned Beef with Spinach & Brussels Sprout Colcannon is exactly what you need. The slow-braised corned beef is fall-apart tender, while the creamy colcannon, loaded with caramelized Brussels sprouts and fresh spinach, delivers rich, buttery goodness. Perfect for cozy family gatherings or holiday feasts, this dish is sure to become a favorite at your table.
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.