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Guinness Corned Beef and ColcannonTV7 Morning Show - March 11, 2005
For the Beef: 1 – 3 lb. Corned Beef Point Cut Brisket 2 –16oz. Guinness Draft Stout Ale 2 carrots, peeled and cut into 2” pieces 1 medium onion, coarse and diced 3 celery ribs cut into 2” pieces 1 bay leaf 6-8 whole peppercorns – optional
In a 12 qt. pot, place the brisket, veggies and bay leaf on the bottom of the pan. Pour the stout ale over the top, plus four cans full of water. The water to beer ratio should be two to one. Bring to a boil and then heat down to a simmer. Simmer for 5 ½ to 6 hours adding water as needed.
For the Colcannon:
1 lb. bacon, diced and cooked crisp (reserve 2tbsp. drippings) 2 cups diced onions 2 cups diced green cabbage 1 clove of garlic, minced 1 cup of sour cream 1 lb. potatoes, peeled, cubed and boiled Salt and pepper to taste Add the 2 tbsp. drippings to a 14” skillet on medium heat and add the onions and cabbage. Saute until onions wilt and add the garlic, salt and pepper. Strain the potatoes and mash with the sour cream. Add the cabbage mixture and mix well. Serve in the center of the plate with slices of corned beef over top.
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