Hearty Braised Beef with Colcannon

Name: Hearty Braised Beef with Colcannon
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 900g Beef chuck roast, cut into 5 cm pieces; 2 tbsp Olive oil; 1 Large yellow onion, chopped; 2 Carrots, peeled and roughly chopped; 2 Celery stalks, roughly chopped; 2 cloves Garlic, minced; 1 tsp Dried thyme; 1 Bay leaf; 700ml Beef broth; 2 tbsp Tomato paste; 1 tsp Salt, or to taste; 0.5 tsp Black pepper, or to taste; 900g Potatoes (Russet or Yukon Gold), peeled and quartered; 2 tbsp Butter; 120ml Milk or cream; 200g Kale or green cabbage, finely shredded; 3 Green onions, thinly sliced

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This recipe brings together succulent pieces of beef, slow-cooked to perfection in a rich, savory broth with carrots, celery, and onions. The long braising process ensures the beef is incredibly tender and infused with deep flavors. It's perfectly complemented by Colcannon, a traditional Irish mashed potato dish made with kale or cabbage and green onions, offering a delightful texture and a touch of freshness.

speichern

Prep Time25 min

Cook Time180 min

Servings6 servings

DifficultyMedium

Equipment

Dutch oven or oven-safe potLarge potPotato masherLarge pan

Instructions

1
Pat beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear beef in batches until browned on all sides, then remove and set aside.
2
Add chopped onion, carrots, and celery to the pot, scraping up any browned bits. Sauté until softened, about 5-7 minutes. Stir in minced garlic, dried thyme, and tomato paste, cooking for another minute until fragrant.
3
Return beef to the pot. Pour in beef broth and add the bay leaf. Bring to a simmer, then cover the pot and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until beef is fork-tender.
4
While the beef braises, prepare the Colcannon. Place peeled and quartered potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
5
In a separate pan, melt 1 tablespoon of butter. Add shredded kale or cabbage and cook until wilted and tender, about 5-7 minutes. Remove from heat.
6
Mash the cooked potatoes with 1 tablespoon of butter and milk/cream until smooth. Stir in the wilted kale/cabbage and sliced green onions. Season with salt and pepper to taste. Remove the bay leaf from the braised beef before serving. Serve the tender braised beef and vegetables alongside generous scoops of Colcannon.

Nutrition

Calories650 kcal

Protein48g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, the braised beef tastes even better the next day as the flavors meld. Reheat gently on the stovetop or in the oven. Prepare the Colcannon fresh or reheat it with a splash of milk to restore creaminess.

What kind of beef is best for braising?

Beef chuck roast is ideal for braising due to its marbling and connective tissue, which breaks down during slow cooking to create incredibly tender meat.

Can I use different greens for the Colcannon?

Absolutely! While kale and cabbage are traditional, you can also use spinach or collard greens for the Colcannon, adjusting cooking time as needed.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.