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    Slow-Roasted Brisket with Colcannon


    This classic and delectable Irish dish brings together Nations Best® Slow-Roasted Brisket with Colcannon a mashed potato and chopped cabbage side dish that was served with hidden wrapped coins or other treasures on Halloween. We use green cabbage but curly kale or white cabbage are also traditional.


    • 3 lb red potatoes, peeled and quartered
    • 1 green cabbage, cored and shredded
    • 4 Tbsp butter
    • 1 tsp minced garlic
    • 4 scallions, sliced, white and green parts separated
    • 1 1/4 c warm milk
    • Salt & white pepper, to taste
    • 1 lb Nations Best® Slow-Roasted Brisket, shredded and warmed


    1. Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, reduce the heat, and simmer, covered, until tender, about 20 minutes.
    2. Separately, bring a large pot of salted water to a boil. Stir in the cabbage, cover, and simmer until the cabbage has softened, about 8 minutes. Drain.
    3. Melt the butter in a skillet over medium heat. Add the garlic and the scallion whites and cook for 3 minutes.
    4. Drain the potatoes and mash them in a large bowl with the butter mixture and the milk. Season with salt and pepper. Fold in the cabbage and brisket. Serve sprinkled with the scallion greens.