Stout Braised Corned Beef With Colcannon


Colcannon Directions

  • Place the potatoes in a pot or Dutch oven and cover with water. Bring to a boil over high heat, then reduce heat and let potatoes simmer until fork tender, 20-25 minutes. Drain and let cool slightly.
  • Return the pot to medium heat. Melt 4 Tablespoons of butter. Add the sliced leeks and cook until soft, 8-10 minutes. Add the garlic and cook until for 2 minutes, stirring regularly.
  • Add 1 cup of the shredded cabbage and cook until wilted, about 5 minutes.
  • Add the milk, 2 Tablespoons butter, and heavy cream and bring to a simmer.
  • Add the cooked potatoes and remaining 1 cup of cabbage to the pot. Using a potato masher, mash the potatoes and all ingredients.
  • Season with salt and pepper.
  • Transfer the colcannon to a serving bowl and top with the remaining 2 Tablespoons butter and scallions. Serve.

Stout Braised Corned Beef

  • Preheat oven to 350 degrees.
  • Heat a large oven proof pot or Dutch oven over medium heat.
  • Pour olive oil into the pan and add onions, carrots, and celery. Cook until soft, about 5 minutes.
  • Add the stout, chicken stock, garlic, brown sugar, bay leaf, and pickling spices to the pot. Bring to a simmer. Place the brisket into the pot, fat side up.
  • Cover and place the pot into the oven. Turn the meat over after 2 hours. Let cook until the brisket is fork tender, 3 – 3.5 hours.
  • If serving immediately, transfer the brisket to a large platter and cover with foil. Strain the sauce into a pot and cook over medium heat until the sauce has thickened, about 30 minutes.
  • When ready, slice the corned beef brisket against the grain and serve with the sauce ladled over top.

If not serving immediately, place the brisket and the strained sauce into a holding vessel and refrigerate for up to 5 days.



  • 2 lbs Yukon Gold Potatoes, cut in half
  • 8 Tablespoons unsalted butter
  • 2 leeks, cleaned, white and pale-green parts only, cut in half lengthwise then thinly sliced
  • 2 cups shredded cabbage
  • 1 ½ cups milk
  • ½ cup heavy cream
  • 1 scallion, thinly sliced

Stout Braised Corned Beef

  • 4-5 lbs Grobbel’s Gourmet corned beef brisket
  • 1 bottle Irish stout
  • 1 cup chicken stock
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, whole
  • 2 Tablespoons brown sugar
  • 1 bay leaf
  • 1 tablespoon pickling spice or 1 packet of pickling spice, usually included with corned beef
  • Olive oil
  • Salt and pepper


Stout Braised Corned Beef With Colcannon