Niamh’s Hearty Irish Beef Brisket & Root Veggie Stew

Name: Niamh’s Hearty Irish Beef Brisket & Root Veggie Stew with Colcannon & Parsley
Total time: 25 min
Yield: 2
Cuisine: Irish
Ingredients: 1 Carrot; 1 Parsnip; 2 Potato; 1 sachet Thyme; 1 Spring Onion; 1 Brown Onion; 1 Kale; 1 packet Parsley; 375 g Slow-Cooked Beef Brisket; 1 packet Red Wine Jus; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 40 g butter (for the mash); 2 tbs milk; ½ cup water; 20 g butter (for the sauce)

with Colcannon & Parsley

Niamh KavanaghUpdated on June 22, 2026

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Calories

670 kcal

Protein

44.2g protein

Preparation Time

25 minutes

Difficulty

Easy

Allergens:

Milk
Soy

Tonight's colcannon is the kind of comforting meal that fills the kitchen with warmth long before it reaches the table. Tender beef brisket and earthy root vegetables simmer in a rich, savoury broth, served alongside creamy colcannon folded with buttery greens. This rustic dish of Irish origins is one that has been passed down through many generations and now also from our HF family to yours.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Carrot

Parsnip

Potato

1 sachet

Thyme

Spring Onion

Brown Onion

Kale

1 packet

Parsley

375 g

Slow-Cooked Beef Brisket

1 packet

Red Wine Jus

(Contains: Milk, Soy)

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

40 g

butter (for the mash)

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

½ cup

water

20 g

butter (for the sauce)

(Contains: Milk)

Nutritional Values

Calories670 kcal

Energy (kJ)2800 kJ

Fat37.3 g

of which saturates15.1 g

Carbohydrate40.4 g

of which sugars16.5 g

Dietary Fibre13.8 g

Protein44.2 g

Sodium1270 mg

Potassium26.6 mg

Calcium2.6 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Pan

•Baking Paper

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into bite-sized chunks.
Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Spread out evenly, then roast until tender, 20-25 minutes.

Meanwhile, boil the kettle.
Peel potato and cut into large chunks.
Pick thyme leaves. Thinly slice spring onion and brown onion.
Thinly slice kale, discarding any larger pieces of stalk.
Roughly chop parsley.

Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
Cook potato in the boiling water for 12 minutes.
Place a colander or steamer basket on top and add kale. Cover and steam until kale is wilted and potatoes are easily pierced with a fork, a further 2-3 minutes.
Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt and mash until smooth. Stir through steamed kale and spring onion. Season to taste and cover to keep warm.

While the potato is cooking, transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
In a large saucepan, heat a drizzle of olive oil over high heat.
Cook shredded beef (no need for oil) over high heat, stirring, until heated through and liquid has evaporated, 4-5 minutes. Return to bowl and cover to keep warm.

Return saucepan to medium-high heat with a drizzle of olive oil.
Cook onion until just softened, 4-5 minutes. Add thyme and cook, stirring until fragrant, 1-2 minutes.
Add red wine jus, stock concentrate, the water and butter (for the sauce). Reduce heat to low and simmer until slightly reduced, 2-3 minutes.
Remove pan from heat, then stir through roasted veggies, cooked beef and any beef resting juices. Season to taste.