I clipped this from the Chicago Tribune last year and it turned out to be voted reader’s favorite recipe of the year from their food section! It was created by chef Dirk Flanigan of The Gage restaurant in Chicago and is it ever wonderful. Colcannon is a traditional Irish dish with buttery creamy mashed potatoes folded into a mix of tender savoy cabbage, leeks and onions that have been sauteed. Divine! This would be an excellent side dish whether you put it with corned beef or the pork shoulder. The pork shoulder is braised in Jameson whiskey and the sauce is later reduced for a very intense and flavorful sauce to be drizzled over the pork. Manly said I was hereby released from making the obligatory boiled dinner for St. Patrick’s Day but now must make this recipe instead. I will be very happy to do just that. Enjoy!
- 1 pork shoulder (3-4 pounds), boned, tied
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper plus more to taste
- 1/4 cup vegetable oil
- 1 each, chopped: yellow onion, carrot
- 3 sprigs fresh thyme
- 2 cloves garlic, smashed
- 1 bay leaf
- 1/2 teaspoon dry mustard
- 1 1/4 cups whiskey
- 2 quarts chicken broth
- 1 teaspoon brown sugar
- 1/4 teaspoon ground nutmeg
- 1 1/2 pounds Yukon Gold potatoes, cooked, peeled
- 3/4 cup whipping cream
- 1 stick (1/2 cup) butter
- 2 teaspoons freshly ground pepper
- 1/2 teaspoon salt
- 1 small savoy cabbage, very thinly sliced
- 2 leeks, sliced
- 1 yellow onion, diced
- 10 sprigs parsley, chopped
1. Heat oven to 325 degrees. Season the pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add meat; brown on all sides, about 10 minutes. Remove meat to plate. Add onion and carrot to the Dutch oven. Cook until vegetables are lightly caramelized, about 5 minutes. Add thyme, garlic, bay leaf and dry mustard; cook 1 minute. Add whiskey; cook, stirring up browned bits, until liquid reduces by half, about 5 minutes. Stir in broth, brown sugar, nutmeg and black pepper to taste. Add meat; cover. Roast until the meat is tender, about 3 hours.
2. Meanwhile, for colcannon, mash potatoes in a large bowl. Mix in the cream and half of the butter. Season with pepper and salt; set aside. Melt the remaining butter in a large skillet over medium heat; add cabbage, leeks and onion. Cook until the vegetables are crisp-tender, about 8 minutes. Fold vegetables into potatoes; stir in the chopped parsley. Keep warm.
3. Remove braised pork from oven; cool 10 minutes. Transfer meat to cutting board. Strain liquid into a fat separator (or skim off fat); return liquid to pan. Cook over medium-high heat until reduced by three-quarters, about 15-20 minutes; set aside. Cut pork shoulder into thick slices. Spoon colcannon onto dinner plates. Place pork slices on the colcannon; spoon reduced juices around the plate.