John Cowley and Sons' corned beef and colcannon - FOX13 News, WHBQ FOX 13

John Cowley and Sons' corned beef and colcannon

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Get this recipe courtesy of Brendan Cowley, Executive Chef at John Cowley and Sons in Farmington.

4 Portions

Ingredients
2.5 pounds Corned Beef Brisket
1 teaspoon Pickling Spices
2 cups Water
2.5 pounds Russet Potatoes, peeled, large dice
3 cups Heavy Cream
4 oz Unsalted Butter
6 ounces Green Cabbage, blanched (dropped into boiling water for a minute, then removed and cooled quickly)
1 ounce White Onion, small diced
2 oz White Cooking Wine
2 ounce Whole Grain Mustard
1 ounce Vegetable Oil

Method
1. To Taste Salt and Black Pepper

2. Preheat your oven to 325 degrees Fahrenheit. If you have a convection oven set it to 275 degrees.

3. In a properly sized roasting pan add your corn beef brisket, water, and pickling spices. Tightly wrap with tin foil and braise in oven for around two hours.

4. In a large stock pot, add your diced potatoes. Cover with enough cold water to be about 2" above the surface of the potatoes. Salt the water to almost the saltiness of sea water. Bring to a boil over medium heat. Cook the potatoes till they can be punctured with a knife easily.

5. While the potatoes are boiling, heat up one cup of heavy cream in a small sauce pan to a simmer. Turn to low and reserve.

6. Drain potatoes in colander once tender. Place on a baking sheet and dry them in the oven at 325 degrees for five minutes. This step takes the excess water out of the potatoes, making for a more flavorful and pleasant textured mash.

7. Once the potatoes are out of the oven, let cool for 2 minutes before ricing potatoes into a mixing bowl. Using a hand ricer will make the potatoes fluffier and smoother than using a hand masher or mixer.

8. Stir in the cream, cabbage, and 4 ounces of butter into the riced potatoes. Adjust seasoning with salt and pepper and reserve.

9. Check the corned beef by pulling at it with tongs or a fork, if it easily separates then it is ready. Remove corned beef from the braising pan and transfer it to a cutting board. Cover and allow to rest for 15 minutes.

10. While the beef is resting, in a small sauce pot, saute diced onions in vegetable oil till translucent. Add the white wine and reduce down by half. Add in mustard and cream, bring to a boil and reduce by half. Adjust seasoning with salt and pepper.

11. When slicing the corned beef, always cut against the grain of the meat. If not, the corned beef will be very tough and stringy.

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