St. Patty’s Two-Fer

As the “Wearing of the Green” approaches, with the required Corned Beef and Cabbage, I’ll do as I usually do, ignore the “tradition” and go for the traditional.

Tradition calls for Corned Beef Brisket, Cabbage, Potatoes, Carrots, and the like to be dumped into a pot and boiled to oblivion. The results can be good, bad, or indifferent, not my pint of green beer.

As my thoughts are divided between the Corned Beef and the Colcannon, I’ll just document them both here for a complete meal. And, NO, I’ll not tell you how to dye your beer, what an abominable concept, used only to sell CHEAP beer at outrageous prices.

Perhaps I’ll braise the Corned Beef in a beer or two, and add a Brown Sugar and Mustard glaze with a kick of Irish Whiskey to add the unique roguechef twist.

For the veggies I’ll go with Colcannon.

Traditional calls for a slow-cooked Corn Beef Brisket, sliced and sided with a heavenly mixture of mashed potatoes, sauteed onions, and green cabbage.

For that extra flavor kick, I shall fry off some bacon, and crumple that as a mix in, but what I really want is several tablespoons of the drippings to saute my onions and cabbage, along with other add-ins, a tsp of minced garlic comes to mind.

I use a technique in this recipe called steam drying; in this one, pour the hot water and potatoes through a colander, place the pot back on the stove (heat off), and then place the colander over the hot pot. This allows the potatoes to drain well and dry, and dry potatoes mash very well, with less of the starch ruptures that make mashed potatoes gluey, the fat and dairy will blend better as well. (Stolen from a certain celebrity chef, who will remain nameless and naked.)

The leftovers, (leftovers?), can be pan fried the next morning as potato pancakes, or mixed with minced corned beef as a hash.

From Wikpiedia:

Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage (or kale). Irish historian Patrick Weston Joyce defined it as “potatoes mashed with butter and milk, with chopped up cabbage and pot herbs”. It can contain other ingredients such as scallions (spring onions), leeks, laverbread, onions and chives. Some recipes substitute cabbage for kale. There are many regional variations of this staple dish. It was a cheap, year-round food. It is often eaten with boiled ham, salt pork or Irish bacon. As a side dish it goes well with corned beef and cabbage.

Corned beef, or salt beef in some of the Commonwealth of Nations, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called “New England corned beef”.

Colcannon

A delectable combination of mashed potatoes, pan-fried cabbage and lightly seasoned with salt and black pepper. The perfect side for a corned beef roast., with that RogueChef Twist.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course PubGrub, Side Dish

Cuisine American, British, Irish

Servings 4

Calories 772 kcal

Ingredients

  

1x2x3x

• 1 1 /12 lb Russet Potato approx. 3 large, peeled, cut large
• 2 lb Yukon Gold Potato approx. 3 large, peeled, cut large
• 6 slices Bacon Thick Cut
• 1/2 cup Heavy Cream or Sour Cream
• 1 ea Onion Medium, peeled, chopped
• 6 tbsp Butter unsalted
• 1/2 head Cabbage washed and chopped
• Salt and Pepper To Taste

Instructions

 

• Place potatoes in a large saucepan cover with lightly salted water. Bring to a boil over medium-high heat.
• Reduce the heat and simmer for 15 to 20 minutes or until fork tender.
• While the potatoes are cooking; cook off the bacon to a crispy state, crumple, and reserve.
• Strain via a colander and leave to steam dry for 3 minutes
• Return the potatoes to the pot and mash to desired consistancy
• Add the cream and 4 tbsp of butter, stir well to melt and incorporate. Cover and set aside.
• In the skillet reserve two tbsp of bacon drippings, and return to a medium heat.
• Add the onion and cook until tender.  Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
• Gently stir in the cabbage mixture and half of the chopped bacon into the potatoes
• Taste, Season, adding additional dairy as desired.
• Transfer to a serving bowl. Cut the remaining tablespoon of butter into pats.  Make a small well on top and add the remaining butter.
• Top with the remaining chopped bacon.

Nutrition

Calories: 772kcalCarbohydrates: 88gProtein: 16gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 101mgSodium: 407mgPotassium: 2193mgFiber: 11gSugar: 8gVitamin A: 1092IUVitamin C: 99mgCalcium: 128mgIron: 4mg

Keyword Bacon, Cabbage, Potato

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Corned Beef Roast

Tender, Flavorful Corned Beef, cooked properly, low and slow.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Resting Time 15 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course Dinner, Main Course, PubGrub

Cuisine American, Irish

Servings 4

Calories 764 kcal

Ingredients

  

1x2x3x

For the braise

• 1 ea Corned Beef brisket 4 to 5 pound, rinsed well, patted dry
• 1 tbsp Pickling Spice Or use the packet
• 2 Pints Beer A smooth lager, NO GUINNESS!
• 1 ea Onion Large, Peeled, Ringed
• 4 cloves Garlic Peeled, crushed

For the Glaze

• 2 tbsp Whiskey Irish to be exact
• 1/4 cup Dark Brown Sugar Packed
• 2 tbsp Mustard Cracked Grain
• 1 tbsp Mustard Smooth, Dijon
• 1 pinch Cloves Ground
• 1 pinch Nutmeg Ground
• 1/4 tsp Black Pepper Coarse Ground

Instructions

 

The Braise

• Preheat oven to 300 degrees F.
• Line th e bottom of a large dutch oven with the onion
• Lay the beef on the onions, fat cap up.
• Add beer, garlic, and pickling spice. Add water to almost cover.
• Cover tightly with the lid and cook for 3 hours in the oven. Flip at 90 minutes, add water as necessary

The Glaze

• When the corned beef is almost finished braising, combine glaze ingredients in a bowl.
• Remove the corned beef from the braising liquid and pat dry with paper towels.  (reserve the braising liquid)
• Lightly score fat side with a sharp knife in a criss cross pattern.
• Place in a foil-lined rimmed baking sheet. Brush the top and sides of the brisket with the glaze.
• Place the pan or baking sheet on the oven rack 6-8 inches from the broiling element. Broil 4-5 minutes, until the glaze is bubbling.
• Repeat the process 2 more times, glazing and broiling the brisket for 2-3 minutes each time, until the glaze is caramelized.
• Rest 15 minutes
• Slice corned beef against the grain.

Notes

I have reserved the braising liquid, in case one wishes to boil, say, potatoes, carrots, and cabbages in it.

Nutrition

Calories: 764kcalCarbohydrates: 100gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 570mgPotassium: 532mgFiber: 4gSugar: 54gVitamin A: 71IUVitamin C: 7mgCalcium: 184mgIron: 2mg

Keyword Beef, Brisket, Roasted

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