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Cozy One-Pot Guinness Braised Corned Beef Recipe with Buttery Colcannon

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A comforting one-pot meal featuring tender corned beef braised in Guinness stout paired with creamy, buttery colcannon with kale. Perfect for cozy dinners with rich, deep flavors and minimal fuss.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (with spice packet)
  • 1 bottle (12 oz) Guinness stout or any dry Irish stout
  • 2 cups beef broth
  • 3 large carrots, peeled and cut into chunks
  • 2 medium onions, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
  • 4 cups chopped kale (curly or dinosaur)
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk or cream (or dairy-free alternative)
  • Salt to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Rinse the corned beef brisket and pat dry. Place it fat side up in a large heavy-bottomed pot or Dutch oven.
  3. Add the Guinness stout and beef broth around the meat, filling about halfway up the brisket but not covering it completely.
  4. Add carrots, onions, garlic, bay leaves, and black peppercorns to the pot.
  5. Cover the pot and transfer it to the oven. Braise for 2 to 2.5 hours until the meat is fork-tender, basting with braising liquid halfway through.
  6. While the meat cooks, peel and chop potatoes. Bring a large pot of salted water to a boil and cook potatoes until tender, about 15-20 minutes.
  7. Add chopped kale to the boiling potatoes during the last 2 minutes of cooking. Drain potatoes and kale together.
  8. Mash potatoes and kale with butter and warm milk or cream. Season with salt to taste and mash until creamy but still slightly rustic.
  9. Remove corned beef from oven and let rest for 10 minutes before slicing thinly against the grain.
  10. Serve slices of Guinness-braised corned beef with a generous scoop of buttery colcannon. Spoon some braising liquid over the meat for extra flavor.

Notes

Use a well-marbled brisket for juicier results. Yukon Gold potatoes hold their shape better for colcannon. Baste the brisket halfway through cooking to keep it moist. If braising liquid is thin, reduce it on stovetop before serving. Season colcannon carefully as corned beef is salty. Slow cooker can be used for 6-8 hours on low. For low-carb, substitute potatoes with cauliflower mash. Kale can be replaced with cabbage or Swiss chard.

Nutrition

Keywords: corned beef, Guinness, braised, one-pot, colcannon, Irish recipe, comfort food, kale, buttery mash

Find it online: https://tessierecipes.com/cozy-one-pot-guinness-braised-corned-beef-recipe-with-buttery-colcannon/