Colcannon and Corned Beef & Cabbage Soup

 

      We've always gotten locked into corned beef and cabbage for St. Patrick's Day and a couple of times with Guiness Irish Steaks.  This year I wanted to try something different.  Barb endured many hours of my suggestions and finally she agreed to this one.  She loves my cooking but does sometimes tire of my relentless meal planning.  "Good grief, eat a hotdog!", she says.  Love 'dat woman.    

       I am also making Corned Beef and Cabbage Soup (another first for the holiday).  Colcannon is another of those traditional poor man's tater meals from long ago.  Specializing in Yukon Golds with Cream and Bacon, it is quite tasty.  In fact, it is often referred to as Irish Mashed Potatoes, but with a bit of meat can be a casserole.  

Colcannon

3 ½ pounds potatoes, peeled and cubed

½ cup butter

½ cup half-and-half, more if needed

1/2 small Savoy cabbage, finely shredded

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder, optional

5 strips bacon, cut into 1-inch pieces or bacon chunks

   

      Place the potatoes in a large pot over high heat.  Pour salted water into the pot until the potatoes are completely submerged.  Bring the potatoes to a boil.  Reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the potatoes are fork-tender.  Drain and transfer the potatoes into a large bowl.

      While the potatoes cook, fry the cabbage in a skillet over medium heat with a few tablespoons of the butter.  Add the bacon, if using, and stir for 5 minutes until the cabbage if soft and the bacon is cooked.  Set aside.

      Mash the potatoes with a masher, fork, or electric mixer until the desired consistency is achieved.

      In a small saucepan over medium heat, cook the remaining butter and the half-and-half until melted and combined, about 3 to 5 minutes.

      Pour the butter mixture into the bowl of potatoes.  Add the salt, black pepper, and garlic, and beat until light and fluffy.  Add more half-and-half, one tablespoon at a time, if needed, until the desired creaminess is achieved.  Finally, add the cabbage and bacon, stir, and enjoy!

      As stated earlier, this is often referred to as Irish Mashed Potatoes and as such lends itself as a side dish.  But the addition of any good meat (pork chunks, lamb burger, beef stew meat, even chicken, or bacon) can be an easy, tasty casserole.  For this meal we added venison sausage  

Corned Beef Cabbage Soup

      If the Colcannon doesn't fill you up, this will.  This crockpot dish is made from my homemade Corned Beef I make every fall.  This is a 2-quart RV crockpot recipe.  Adjust accordingly.

2 tsp olive oil

2 leeks, chopped (whites and light green only)

2 cloves garlic

1 medium carrot, chopped

1/2 yellow pepper, chopped

1-pound lean corned beef brisket, sliced and chopped large

2 cups of water

1 bay leaf

1 Tbsp chopped parsley

1 large potato, peeled and cubed

1 cup cabbage, chopped

fresh pepper to taste

      In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes.  Transfer to the crockpot with the carrots, yellow pepper, corned beef, potatoes, pepper, bay leaf, parsley and water.

Chopped

In the pot, power on High 5 hours

      Cover and cook until vegetables are tender, 6-7 hours on low.  Arrange cabbage over corned beef, cover, now cooking on high until cabbage is tender, 45 minutes.

In the bowl, dig in

"May your pockets be heavy, and your heart be light.  May good luck pursue each morning and night"

Irish Blessing

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