Corned Beef and Colcannon Dinner

Corned Beef and Colcannon

Ready for Corned Beef and Colcannon
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Corned Beef and Colcannon – To get ready for St Patrick’s Day, we have a full Irish menu. We start with a Corned Beef that we will cook in the oven with some roasted carrots and onions.

And some Irish Soda Bread. I’m not making the Irish Soda Bread, but if you check out my good friend Susan Keefe over at Rhubarb &, she has a killer Irish Soda Bread recipe for you to try.


And in our YouTube video, we will show how to make Colcannon. That’s an Irish dish that combines steamed cabbage with mashed potatoes. We show you the Cooking Secrets for Men way to make Colcannon. See our original post on making Colcannon

There are many, many ways to cook Corned Beef. It’s a tough cut of meat, so you have to cook it a long time to get it tender. You can boil it, roast it, smoke it, braise it, use a slow cooker or Instant Pot. Each way has its distinctive taste. Roasting in the oven works best for me because you don’t do a lot with the corned beef. Just set the timer, get it to the right internal temperature and then serve with some great side dishes.

So, Happy St Patrick’s Day.  Erin Go Braugh.

Corned Beef and Colcannon

Do you have to rinse off the brining liquid before cooking?

Yes, you should always rinse the brining fluid off of the meat. This removes extra salt.

Do you cut the fat off of the Corned Beef?

The fat cap can be very thick. Trim the fat, but leaving some fat adds flavor.

Roasted Carrots and Onions
Roasted Carrots and Onions

How long to bake a Corned Beef

Briskets like a longer cooking time. We cook our brisket for 1 hour per pound for a 2 to 3-pound brisket. A larger brisket (4 to 6 pounds) will take 3 to 3 1/2 hours.

Make sure you let the brisket rest after it comes out of the oven. Let the juices settle and don’t run out of the meat.

Grillaholics Merchandise

In our YouTube video, we are using two Grillaholics products. We use the Heat resistant BBQ gloves and the very popular SPG (Salt-Pepper-Garlic) to help make our Corned Beef and Colcannon. Check the link below to order these products.

Corned Beef and Colcannon Dinner

Corned Beef and Colcannon

To get ready for St Patrick’s Day, we have a full Irish menu, including Corned Beef and Colcannon, Irish Soda Bread, and roasted carrots.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Main Course
Cuisine: Irish
Keyword: Cabagge, Corned Beef
Servings: 4 people
Calories: 336kcal


  • Grill gloves
  • Microwave
  • Roasting Pan with Grate


  • 2 -4 lbs corned beef brisket
  • 1 spice flavor packet included with corned beef
  • 1 tbsp black pepper
  • 1/2 tbsp onion powder
  • 1 tsp thyme dried
  • 1 tsp paprika
  • 1 tsp garlic powder
  • heavy aluminum foil
  • Carrots and onions to roast


  • Preheat oven to 325°F.
  • Combine the flavor packet with other dried ingredients.
  • Rinse corned beef brisket well with cold water, then pat dry.
  • Rinsing will not change the flavor of the meat since the whole piece has been brined.
  • Trim the fat cap of the meat.
  • Sprinkle with seasoning mix and pat into the brisket
  • Put some sort of grate in the bottom of the roasting pan.
  • Place the meat on top of the grate fat side up.
  • Fill the bottom of the roasting pan with water, leaving room at the bottom of the grate (directly under the brisket).
  • Cover the pan with aluminum foil for two-thirds of the baking time.
  • Bake for 2 hours. Approximate baking time is 1.2 hours per pound
  • After 2 hours, remove from oven and remove the foil.
  • Add carrots and onions around the beef. if desired and continue baking.
  • Re-Wrap the brisket with aluminum foil, sealing it for the remainder of the time, an additional 1.5 -2 hours, depending on the size.
  • Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. It may take longer depending on desired level of tenderness.
  • Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
  • Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes. If the brisket is tough, it hasn’t cooked long enough!
  • Once the brisket is fork-tender, remove it from the oven and let it rest before slicing, covered loosely in foil.
  • Cut against the grain
  • To serve: Slice the rested beef on a cutting board (it should be very, very tender and almost falling apart
  • Serve with horseradish, carrots, onions, colcannon (potato/cabbage mixture) and Irish Soda bread.



Serving: 2cups | Calories: 336kcal | Carbohydrates: 32g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 812mg | Potassium: 1003mg | Fiber: 5.4g | Sugar: 6.2g | Vitamin A: 2471IU | Vitamin C: 87mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Let us know how it was!

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If you like this recipe for Corned Beef and Colcannon, you should try our recipe for Banana Spring Rolls

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