You are here

Beef with Colcannon

  Lean casserole steak 2 Pound (1 Kilogram)
  Plain flour 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Onions 2 , chopped
  Beef stock 1 1⁄4 Pint (750 Milliliter)
  Port 1⁄4 Pint (Or Additional Stock, 150 Milliliter)
  Bay leaves 3
  Pickled walnuts 4 , quartered
For colcannon
  Floury potatoes 2 Pound, peeled and cut into chunks (1 Kilogram)
  Savoy cabbage 1 Pound, roughly shredded (500 Grams)
  Butter 1 Ounce (25 Grams)
  Onion 1 , chopped
  Milk 4 Tablespoon
  Salt To Taste
  Pepper To Taste

Cut the beef into chunks, discarding any excess fat.
Season the flour with salt and pepper and use it to coat the meat.
Heat the oil in a large saucepan, add half the beef and fry quickly until browned.
Remove with a slotted spoon and fry the remainder.
Return all the beef to the pan with the onions and fry for 2 minutes.
Add the stock, the port (if using) and the bay leaves.
Bring just to the boil, then lower the heat, cover the pan and simmer very gently for 1 hour or until the beef is tender.
Stir in the walnuts before serving.
Meanwhile, make the colcannon.
Cook the potatoes in a large pan of lightly salted boiling water for about 20 minutes or until tender.
Add the cabbage to the pan and cook for a further 5 minutes.
In the meantime, melt the butter in a small pan, add the onion and fry for 5 minutes.
Drain the potato and cabbage thoroughly and return to the saucepan.
Add the onion and milk, season to taste and mash well.
Fluff up the surface with a fork and serve with the beef.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
120 Minutes
Ready In: 
165 Minutes

Rate It

Your rating: None
Average: 4.1 (11 votes)
Beef With Colcannon Recipe