Slow Cooked Corned Beef Brisket with Colcannon

Slow Cooked Corned Beef Brisket with Colcannon

Makes 8 servings

slow cooked corned beef with colcannon


For the Corned Beef
1 large onion, chopped
2-3lb corned beef brisket
2 tbsp dijon mustard
2 tsp bouillon

For the Colcannon
2 1/2 lb potatoes
2 large leeks
4 tbsp butter
1/4 cup cream or whole milk
salt and pepper to taste

Horseradish sauce to serve


For the Corned Beef
In a large crockpot, add in the onions. Lay the beef brisket over the top of the onions.
Add in the mustard, bullion and 2 cups water. Cook on low for 8 hours.

For the Colcannon
Peel and chop the potatoes. Boil until tender. Drain and place in a large mixing bowl. Add 2 tbsp butter, milk, salt and pepper. Mash ingredients together.
Finely chop the leeks.
In a frying pan, melt 2 tbsp of butter and add in the leeks. Cook on medium high heat until the leeks are tender. Stir the leeks into the mashed potatoes.
Serve with horseradish sauce.


corned beef
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