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.
Yield: 4 people
Calories: 336kcal
Equipment
- Grill gloves
- Microwave
- Roasting Pan with Grate
Materials
- 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
Instructions
- 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.
Video
Nutrition
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