Colin Fassnidge's corned beef with colcannon

• 4 4

• Preparation time:

• Cooking time:

Ingredients

CORNED BEEF
1kg silverside
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 garlic bulb, smashed
2 bay leaves
1 bunch thyme
1 bunch rosemary
1 cinnamon stick
2 star anise
pinch of fennel seeds
1 tsp black peppercorns

COLCANNON
rock salt (to bake on)
5 desiree potatoes
100g butter
200ml milk
2 spring onions, finely sliced
1/2 small bunch of cavolo nero, sliced
1/4 bunch flat-leaf parsley, roughly chopped
splash of extra virgin olive oil

Method

CORNED BEEF

Place the meat, vegetables, garlic, herbs and spices into a large pot and cover with water. Cover and bring to a simmer over low heat, then cook for 6 hours, until tender.

COLCANNON

Preheat the oven to 200°C. Cover a baking tray with rock salt and place the potatoes on top. Bake for 1 hour, or until tender when pierced with a skewer. Scoop out the flesh, and pass through a mouille, ricer or fine sieve. Place into a saucepan over low heat, and add the butter and milk. Stir until smooth, then mix in the spring onions, cavolo nero and parsley. Season with salt and freshly ground black pepper to taste, and dress with olive oil.

Notes