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Corned Lamb & Colcannon w/ Guinness Gravy

Prep Time 3 hrs
Cook Time 45 mins
Total Time 3 hrs 45 mins
Difficulty: Advanced
Description

This hearty meal features tender corned lamb, a savory twist on the traditional St. Patrick's Day dish. Served alongside creamy colcannon and smothered in a rich Guinness onion gravy, it's a comforting and flavorful celebration of Irish cuisine

Ingredients
  • 1 lb Corned Lamb (See link for recipe)
  • 1.5 lb Colcannon Potatoes (Recipe below)
  • 2 cups Guinness Onion Gravy (Recipe below)
    • COLCANNON
  • 1 pound red potatoes (or your favorite potato for mashed)
  • 1/2 pound green cabbage, sliced
  • 2 small leeks, cleaned and thinly sliced
  • 1/4 cup cream, or as needed
  • Kosher salt to taste
  • Pepper, white to taste
  • 3 Tbsp butter
    • GUINNESS ONION GRAVY
  • 3 Tbsp butter
  • 1 cup sweet onion, sliced thin (120 grams)
  • 1 heaping Tbsp flour
  • 1 cup beef broth (473 ml)
  • ¼ cup Guinness stout
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon salt (plus more to taste depending how salty your broth is)
  • ¼ teaspoon ground black pepper
  • 1 tsp Gravy Master (optional)
Instructions
    MAKING COLCANNON
  1. 1
  2. 2
    Strain the water from the freshly finished corned lamb and return the water to the burner.
  3. 3
    Bring up to a simmer and add cabbage, simmering until tender, about 6 minutes.
  4. 4
    Strain, set aside and discard leftover corned water
  5. 5
    Add potatoes to the same pot, fill with enough water to cover, and return it to the burner.
  6. 6
    Bring up to a simmer and cook until the potatoes can be easily pierced by a fork, about 20 minutes. Skim out the potatoes while leaving the water
  7. 7
    Add the leeks to that water and simmer until tender, about 4 minutes. Strain and discard water
    8. FINISH THE COLCANNON
  8. 8
    Mash the potatoes to your desired 'chunkiness'
  9. 9
    Chop the cabbage and leeks until smaller, about 1/4" dice, add to potatoes and mash together.
  10. 10
    Add milk, butter and seasonings and mix together. Check for seasoning and serve
  11. 11
    Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
  12. 12
    While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
  13. 13
    Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
  14. 14
    Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.
    15. MAKING GUINNESS GRAVY
  15. 15
  16. 16
    Add the butter to a saucepan over medium heat. When the butter is melted and bubbling add the onions and cook, stirring often until softened, not browned.
  17. 17
    Add the flour into the butter and onions and mix well to combine. Cook, stirring for a minute or so to cook out the raw flour taste.
  18. 18
    Add the broth, Guinness and Worcestershire sauce and stir. Bring to a low simmer until thickened. Add salt and ground black pepper to taste. Whisk in the Gravy Master until well mixed and serve.
  19. 19
    Place the corned lamb over the colcannon and top with gravy... Enjoy!
Read it online: https://brinnerbites.com/recipe/corned-lamb-colcannon-w-guinness-gravy/
Dan Horne
Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.