Corned Buffalo Brisket with Colcannon
Corned Buffalo Brisket with Colcannon
Rated 5.0 stars by 1 users
Our heat and eat Corned Buffalo Brisket just might be the very best thing that we
Ingredients
-
1 - Wild Idea Corned Buffalo Brisket, with package juices and seasonings
- ½ to 1 - bottle beer (avoid stout or dark beer)
- 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
Ingredients for Corned Brisket:
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:
Directions
Preparations for Corned Brisket:
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 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.
Louis – You are right… beer is a very serious question! A Walter Station Baja Girl Blonde would be my go to!
Enjoy!
Hello! I’m excited to try this recipe and only have one question. It’s a very important question….
What beer do you recommend for heating the Corned Brisket? Walter Station Brewery, of course but what style…Pils, Pale Ale, Imp. IPA, amber or maybe a dry Irish Stout?
These Briskets look great, & Colcannon recipe irresistible, but when our sons were young, they hated cabbage… so traditional recipes went out the window! Instead we served sliced corned beef on Onion Buns with Secret Sauce: Dijon mustard, minced onion, dash lemon juice added to sour cream… still a family favorite!☘️☘️☘️
Made this last year and it was delicious! So looking forward to having it again this week. The colcannon with the corned brisket is a perfect match!
Hi Donna – You can find the ingredient list here: https://wildideabuffalo.com/collections/frontpage/products/corned-buffalo-brisket