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February 24, 2017

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Corned Buffalo Brisket with Colcannon

Our heat and eat Corned Buffalo Brisket just might be the very best thing that we make! All the corned brisket flavor, but made with our 100% grass-fed/grass-finished bison and no added nitrites. Here are the very simple heating recommendations and my recipe for Colcanon. You will love this! 

Corned Buffalo Brisket

Ingredients for Corned Brisket:

1 - Wild Idea Corned Buffalo Brisket, with package juices and seasonings
½ to 1 - bottle beer (avoid stout or dark beer)

Instructions:

  • In a heavy pan over medium high heat, add beer and package contents.
  • Bring to a boil, cover and reduce heat to low and allow to heat through. About 7 minutes.
  • Transfer Corned Brisket to cutting board and pull apart in pieces or slice.

 

Colcannon (Irish mashed potatoes with cabbage or kale.)
A great twist on your standard mashed potatoes and a great way to get some extra veggies in. Note: I used both cabbage & kale for a greener outcome and I also pureed a second time in my smoothie blender, which produced green potatoes. If you do not puree greens twice, your potatoes will be a very pale green with pieces of vegetables, which is equally delicious and pretty.

Colcannon Ingredients:

2 - lbs. butter potatoes or golden potatoes, washed

½ - lb. cabbage or kale, sliced
¼ - cup parsley sprigs

4 - green onions, chopped

½ - cup hot milk

3 - tablespoons butter
, melted, plus more for serving
2 - teaspoon salt
1 - teaspoon black pepper
water
salt

Preparation: 


  • Place potatoes in pot of boiling water and simmer until fork tender, about 30 minutes. Drain all but 1 inch of water from the pot and continue to cook uncovered until water is gone and pan bottom is dry.
  • Allow the potatoes to cool a bit for easy handling and then pull the skins off the cooked potatoes while they are still warm.
  • While potatoes are cooking, in another pot, bring about 2 cups of salted water to a boil. Add cabbage or kale, cover and simmer until tender. About 5 minutes. Add parsley and green onions and continue to simmer for two minutes.
  • Drain vegetables in a colander. Press vegetables with the back of a spoon to release water. Place cabbage mixture in blender or food processor with ¼ cup hot milk and process until finely chopped.
  • Place the potatoes in a mixing bowl and mash with a potato masher. Then add ¼ cup hot milk, melted butter, salt and pepper, and mix until fluffy.
  • Add the cabbage puree and mix until just incorporated. Reheat if needed before serving. Pass with extra butter.

 


Comments

Christine

March 12, 2017

Oh this sounds wonderful! I’m going to do it this coming week. Thanks, Jill!

Nancy

June 15, 2017

O…M…G. I am rapidly falling in love with all the recipe possibilities; it’s not that I haven’t had bison before and loved it, but Corned…Buffalo…Brisket? (pause to wipe drool from the keyboard) The only thing I’d change in the recipe for Colcannon if I did it at home (and do you sell the Corned Brisket all year, or just on St. Pat’s?) would be to leave the potato skins on, for all the goodness there, and probably not use kale, since my hubby isn’t fond of it (nor I). But boiled potatoes: nom. Eat the meat, cabbage, etc. first, leaving all the glorious juices, then smash up a serving of taters until they cover the plate, soaking up the leftover goodness. Then butter, mixed in. Then salt/pepper. Then devour, joyously. :D

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