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Beer Braised Irish Slab Bacon with Colcannon Potatoes

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Beer Braised Irish Slab Bacon with Colcannon Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
6
Ingredients
For The Pork
  • 1 tablespoon olive oil
  • 2 pounds slab bacon this is a large section of bacon that has not been sliced
  • 1 teaspoon black pepper
  • 2 large carrots chopped
  • 1 rib celery chopped
  • 1/2 sweet white onion sliced
  • 1 cup stout beer
  • 1/4 cup real maple syrup
  • 2 tablespoons white wine vinegar
For the Potatoes
  • 2 pounds russet potatoes peeled and cut into large chunks
  • 1/2 cup unsalted butter plus more for serving
  • 1/2 cup whole milk or cream
  • 2 cups cabbage chopped
  • 1/4 cup chopped green onions
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Servings
6
Ingredients
For The Pork
  • 1 tablespoon olive oil
  • 2 pounds slab bacon this is a large section of bacon that has not been sliced
  • 1 teaspoon black pepper
  • 2 large carrots chopped
  • 1 rib celery chopped
  • 1/2 sweet white onion sliced
  • 1 cup stout beer
  • 1/4 cup real maple syrup
  • 2 tablespoons white wine vinegar
For the Potatoes
  • 2 pounds russet potatoes peeled and cut into large chunks
  • 1/2 cup unsalted butter plus more for serving
  • 1/2 cup whole milk or cream
  • 2 cups cabbage chopped
  • 1/4 cup chopped green onions
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the olive oil in a large Dutch oven over high heat. Sprinkle the bacon on all sides with the pepper.
  2. Add the bacon to the pot, searing on both sides until well browned and fat has started to render. Remove from pot, lower heat to medium.
  3. Add the carrots, celery, and onion, cooking until the vegetables have started to brown.
  4. Add the beer, scraping to deglaze the pot. Stir in the maple syrup and white wine vinegar. Add the bacon back into the pot, lower heat to maintain a low simmer, cover and cook for one hour, turning the bacon over occasionally.
  5. Remove lid and simmer until sauce has thickened, spooning the sauce over the bacon occasionally, about one additional hour. The pork should be very tender at this point.
  6. Remove from pot, slice, reserve sauce and vegetables to drizzle over final dish.
  7. In the last 30 minutes the pork is cooking, start the potatoes.
  8. Add the potatoes to a pot of boiling, salted water, cooking until the potatoes are fork tender.
  9. Drain the potatoes, return to the pot. Add the butter, mixing until the butter has melted. Add the milk, whip with a hand mixer until well combined. Stir in the cabbage, green onions, salt and pepper.
  10. Serve the pork over the potatoes, drizzle with pan sauce and vegetables. Serve immediately.
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