Corned Beef and Colcannon with Caper and Parsley Sauce
We prefer to use a wagyu brisket for our corned beef. The marbling brings a full flavour and terrific texture and prevents it from drying out. To prove that it’s possible for the English and the Irish to get along, we’ve gone Irish with the potatoes. They are a traditional colcannon mash, with soft cabbage folded through the buttery, creamy potatoes – like a big group hug. You will need a potato ricer for this recipe.
Ingredients 20
1.5 kg corned wagyu brisket
80 g soft brown sugar
2 bay leaves
1⁄2 bunch thyme
1 onion, skin on, cut in half
Colcannon
1.2 kg roasting potatoes, skin on
150 g salted butter, divided
250 g savoy cabbage, sliced
extra-virgin olive oil, as required
150 ml milk
125 ml pouring cream (whipping cream)
6 spring onions (scallions), finely sliced
salt and white pepper, to season
Caper And Parsley Sauce
1 bunch flat-leaf parsley (italian parsley), leaves picked
1 bunch spring onions (scallions), trimmed, roughly chopped
1 egg, soft-boiled, peeled
4 garlic cloves, chopped
2 tbsp capers, rinsed and squeezed dry
10 cornichons
3 tbsp red wine vinegar
185 ml extra-virgin olive oil
salt and freshly ground black pepper, to taste
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Method 11
Place the in a large saucepan and cover it with cold water, filling the pot to three-quarters full. Add the , , and .
Bring to a simmer over a low heat, then cover with a lid and cook for 2.5–3 hours or until the beef easily pulls away with a pair of tongs.
Remove from the heat and set aside to cool. While it’s resting, make the other components of the dish.
To Make The Colcannon
Put the in a large saucepan of salted water over a high heat and simmer for about 20 minutes or until soft when pierced with the point of a knife.
Drain the , return to the pan and cover with a lid to keep warm.
Meanwhile, melt 50 g (1¾ oz) of the butter in a frying pan over a medium-low heat then cook the until tender and wilted but not caramelised, for about 3–4 minutes, adding a little olive oil if it feels a bit dry. Season with salt and set aside.
Warm the , and remaining in a saucepan over a medium heat until the butter has melted, then remove from the heat.
Using your fingers, peel the warm , cut into quarters and pass them through a ricer into a saucepan.
Fold in the warm milk mixture until combined, then stir in the and . Season with salt and white pepper and keep warm.
To Make The Caper And Parsley Sauce
Add the , , , , , , and to a food processor and pulse until roughly combined, then blend until smooth, for about 1 minute. Season with .
To Serve
Remove the from the water, then slice and place on serving plates with the colcannon. Spoon over the caper and parsley sauce to serve.
Meatsmith's tips
The caper and parsley sauce will keep in an airtight container refrigerated for 1 week.
