Guinness braised brisket au jus, sautéed cabbage and colcannon

 

 

St. Patrick’s Day isn’t just about binge drinking, it’s about binge eating too!

Guinness braised brisket au jus, sautéed cabbage and colcannon

St. Paddy's Day isn't just about binge drinking, it's about binge eating too!
Cook Time5 hrs
Total Time5 hrs
Course: Main Course
Cuisine: irish
Servings: 4 serving

Ingredients

For The Brisket

  • 3 lbs beef brisket
  • 2 onions large , chopped
  • 1 1/2 cups Stout Beer Guinness
  • 1 cup beef broth
  • 5 tbsps chopped garlic
  • 2 tbsps sauce worchestershire
  • salt
  • pepper

For the Gravy

  • 2 tbsps butter
  • 2 tbsps flour

For the Colcannon

  • 3 russet potatoes large , chopped
  • 1 bunch kale , leaves removed
  • 1 tbsp chopped garlic
  • 1/2 cup cream soud
  • 1/4 cup cream 10 %
  • 1/4 cup butter
  • 2 tbsps butter
  • salt
  • pepper

For the cabbage

  • half a 1 1/2 " strips cabbage , cut into
  • 1 onion large , chopped
  • 1 tbsp chopped garlic
  • 2 tbsps butter
  • salt
  • pepper

Instructions

  • Carmelize the onions in a large pan on medium-low. About 20-30 minutes. Remove from pan.
  • Season the bricket liberally with salt and pepper on both sides. Turn the heat up to medium high and sear the brisket on all sides.
  • Place the onions in a slow cooker, place the brisket on top, cover with the garlic and add the rest of the liquid ingredients. Slow cook on high for 4-5 hours.
  • When there is about 40 minutes left on the brisket, put the chopped potatoes in a large pot, cover with water, salt the water and boil for 20-25 minutes.
  • While the potatoes boil, sautxe9 the onions for the cabbage in butter and garlic.
  • When the onions have softened add half the cabbage, toss to coat with butter. Continue to cook, covered, on medium low stirring occasionally until cabbage softens- about 10 minutes.
  • Add the rest of the cabbage to the pan, toss to coat, cover and cook another 10 minutes.
  • Drain potatoes, return the pot to the heat, reduce to medium, add butter and garlic and add kale. Cover the pot pot and let cook til kale has fully wilted- a good 8-10 minutes.
  • Return potatoes to the pot, add butter, cream, sour cream, salt, pepper and mash to desired consistency.
  • Remove the brisket from the slow cooker, strain the juices into a bowl, separate the onions.
  • In a medium sized pot, melt the butter and whisk in flour to create a roux, then add the brisket juices and whisk til smooth. Allow to simmer for 5 minutes, then remove from heat.