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Guinness braised brisket au jus, sautéed cabbage and colcannon

Course Main Course
Cuisine Irish
Cook Time 5 hours
Total Time 5 hours
Servings 4 serving

Ingredients

For The Brisket

  • 3 lbs beef brisket
  • 2 onion 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 potato 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.