Dd's Beer-Braised Corned Beef and Irish Colcannon

I missed St. Patrick's Day by about 8 months, but any day is good for Didi's meals.

 

BEER BRAISED CORNED BEEF

 

3 # corned beef brisket round tip

2 each 12 oz. bottles beer

Water as needed

2 bay leaves

1 TB pickling spice

1 medium onion, quartered

3 garlic cloves, crushed

Serve with grain mustard

 

In a large saucepot over medium heat cover brisket with beer. Add water as needed to cover brisket with liquid. Add remaining ingredients. Bring to a boil. Reduce heat to a simmer 2 hours. Serves 3-4.

 

 

IRISH COLCANNON (good way to hide cabbage)

 

3 medium yokon gold potatoes, 2-inch stew cut, boiled, drained

4 TB butter

2 c. green cabbage, chopped

1 tsp. salt, plus additional to taste

¼ tsp. ground black pepper

¼ bunch green onions, chopped and divided, reserve 2 TB

3 garlic cloves, chopped

½ c. half-and-half

Garnish: Additional butter, 3 TB chopped green onion

 

In the same saucepan, melt the butter over medium heat. Add the cabbage, salt and pepper. Cook, stirring often, until the cabbage is softened, about 5 minutes. Add green onions and garlic. Cook, stirring often until garlic is lightly browned, about 2 minutes. Reduce heat to medium-low. Add half-and-half; cook 2-3 minutes until warm. Add mashed potatoes stirring until mixture is well combined. Season with additional salt and pepper to taste. Top with additional butter as desired and reserved green onions. Serves 2-3.