Lauren’s Corned Beef & Cabbage with Colcannon

Lauren Mullikin is a mother of 2, wife, and the founder of @PureFortitude, a health and wellness company that specializes in helping moms and moms-to-be. In her mental and physical coaching, Lauren focuses on a whole-person approach by strengthening from the inside, out. She offers individualized training programs for both in person and online.

St. Patrick’s Day is one of Lauren’s favorite holidays (thanks to her Irish heritage), and she and her family celebrate big for this occasion. She enjoys this traditional St. Patty’s Day dish of corned beef, cabbage, and colcannon with a drink of Irish whiskey.

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Ready in 2.5 hours – Makes 7 Servings

To make this recipe you’ll need:

For the Corned Beef & Cabbage:

  • 3 ½ lbs corned beef brisket (with the included spice packet)
  • 4 small red potatoes, left whole
  • 1 small onion, quartered
  • 4 carrots, peeled and chopped in half
  • 1 bay leaf
  • 24 oz. dark, stout beer*
  • 1 small cabbage, quartered

Preheat the oven to 325°F. Add the corned beef, fat side up, to a dutch oven or oven safe pot. Sprinkle the contents of the spice packet over the beef. Using a fork, poke holes in the potatoes and add them to the pot, then add the onion, carrots, and bay leaf. Pour the beer over the beef, making sure most of the beef is submerged in liquid.

Cover and cook the corned beef in the oven for 2 hours. At the 2 hour mark, add the cabbage to the pot and continue to cook, covered, for 20 to 30 minutes, or until the cabbage is tender. Remove the pot from the oven and let the corned beef sit for 10 minutes before slicing. When ready to serve, slice the corned beef against the grain and serve with the potatoes, carrots, and cabbage from the pot.

*You can substitute 24 oz. of beef broth for the beer.

For the Colcannon:

  • 2 pounds red potatoes, quartered
  • 4 bacon slices
  • 1 cup leeks, cleaned and diced
  • 2 garlic cloves, minced
  • ½ green cabbage, thinly sliced
  • Salt to taste
  • ¼ cup butter
  • ¼ cup milk
  • ¼ teaspoon pepper 
  • 2 tablespoons heavy cream
  • 2 tablespoons green onions, sliced

Add the potatoes to a large pot and fill the pot with water, making sure there is at least 1-inch of water over the potatoes. Add 2 tablespoons of salt and bring to a boil over medium high. Cook the potatoes for 25-30 minutes, or until you can easily pierce a fork through them. Drain and set aside.

While the potatoes are boiling, heat a large skillet over medium high heat and cook the bacon until crispy, about 6-8 minutes, flipping halfway through. Set the bacon aside on a plate to cool. Once cool, chop the bacon into small pieces and set aside.

Leave the bacon grease (about 2 tablespoons) in the pan, turn the heat down to medium, and add the leeks, cooking for 2-3 minutes. Add the garlic and continue cooking for 1 minute. Add the cabbage and salt, cover the pan, and cook for 10 minutes or until the cabbage is tender.

Add the butter and milk to the potatoes and mash. Add the cabbage mix, bacon pieces, cream, more salt (if necessary), and pepper and mix until incorporated. Garnish with green onions and enjoy with corned beef and cabbage.

Serve and enjoy!

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