Jameson Whiskey-Braised Pork Shoulder With Irish Colcannon Recipe

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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!


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Servings: 6
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Ingredients

Cost per serving $3.36 view details

Directions

  1. Directions
  2. 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.
  3. 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.
  4. 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 549g
Recipe makes 6 servings
Calories 515  
Calories from Fat 269 52%
Total Fat 30.61g 38%
Saturated Fat 14.04g 56%
Trans Fat 0.23g  
Cholesterol 61mg 20%
Sodium 1598mg 67%
Potassium 830mg 24%
Total Carbs 26.65g 7%
Dietary Fiber 3.9g 13%
Sugars 2.08g 1%
Protein 6.73g 11%
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Comments

  • Teresa
    March 17, 2015
    Made this today......WOW.....The Best!!!!!

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