Corned Beef on Brussels Sprout Colcannon Recipe
Bring a touch of Ireland to your table with this Corned Beef on Brussels Sprout Colcannon delicious recipe. Traditionally made with kale and mash, this dish makes use of seasonal spring onions and brussels sprouts to provide the perfect accompaniment to corned beef.
2kg piece corned beef
2 cups chicken stock
2 tbsp golden syrup
1 brown onion, peeled
10 whole cloves
750g potatoes, peeled, roughly chopped
¾ cup milk
600g brussels sprouts, trimmed
2 spring onions, thinly sliced
150g creamy blue-vein cheese, roughly chopped
¼ cup pure cream
freshly ground black pepper
Preheat oven to 160˚C. Place corned beef into a large deep ovenproof casserole dish. Combine stock and golden syrup and pour over beef. Stud onion with whole cloves and place into casserole dish. Cover with a tight fitting lid. Bake for 3½-4 hours or until beef is cooked and very tender. Transfer to a chopping board. Cover and stand for 10 minutes before slicing very thinly.
Meanwhile, place potatoes in a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 20 minutes or until tender. Drain. Add butter and milk to potatoes and mash until smooth. Season with salt and pepper.
Bring a saucepan of water to the boil. Add brussels sprouts and cook for 8 minutes or until just tender. Drain. Set 6 brussels sprouts aside. Shred remaining sprouts. Add to potatoes with spring onions. Stir until combined. Season with salt and pepper.
Place cheese and cream into a small saucepan and stir over a medium-low heat until cheese has melted and mixture is smooth.
Spoon potato mixture onto each serving plate and form into 10cm x 4cm-high rounds. Separate leaves from reserved brussels sprouts. Top potato round with beef and sprout leaves and drizzle with cheese sauce. Season with freshly ground black pepper before serving.
If you have corned beef left over try our mouthwatering Reuben Sandwich recipes.