When we celebrate St. Patrick’s Day in Kansas City on March 17, let’s honor our Irish legacy with a distinctly Kansas City Colcannon and Smoked Corned Beef meal. If you like boiled corned beef, you’ll love smoked corned beef.
By ARDIE A. DAVIS
Chow Town Colcannon
Colcannon is a traditional Irish combo of mashed potatoes and cabbage. Like meatloaf, cassoulet, feijoada, paella and moussaka, there are many variations with the addition of other ingredients. Our beloved beef burnt ends in this version make it a Chow Town classic.
Makes 4 to 6 servings
5-6 medium size red potatoes, skin on
3 tablespoons of melted butter
Salt and pepper to taste
1/3 cup of cider vinegar
3 tablespoons of olive oil or canola
2-3 cups fresh green kale, chopped
1-2 cups of cabbage, chopped
1/2 cup of sweet onion, chopped
3 cloves of garlic, minced
1/4 pound of beef barbecued burnt ends from your favorite Chow Town pitmaster
Boil the potatoes until tender. Put them in a bowl, add melted butter, salt and pepper; mash by hand with a potato masher. I prefer lumpy mashed potatoes. Use an electric mixer if you prefer uniformly smooth mashed potatoes.
While the potatoes boil, sauté the kale, cabbage, onion and garlic in the oil until tender. Set aside until potatoes are mashed. Add burnt ends, cabbage, kale, onion and garlic to mashed potatoes. Stir with a wooden spoon or firm spatula until ingredients are married.
Smoked Corned Beef
Straight from the pit with a fresh kiss of smoke, this beef stands alone as a culinary pleasure on St. Patrick’s Day — or any day.
Makes 4 to 6 servings
1 2-3/4-to-3-pound corned beef brisket flat
1 cup pecan wood chips
1 cup applewood chips
Remove beef from package; put in a pot, fill with water to cover the beef. Add seasonings from packet in beef package. Bring to a boil; reduce to simmer for 45 minutes to an hour. I skipped this step once and the beef was too salty.
Smoke it at 180 to 185 degrees for 45 minutes to 1 hour per pound until tender. Serve with mustard, barbecue sauces and horseradish sauce on the side.
Sourdough bread is ideal for smoked corned beef sandwiches. Save your Irish soda bread for dessert.
Use chunks of smoked corned beef instead of lamb or mutton for a tasty variation on traditional Irish stew.
Ardie Davis is an iconic figure in the barbecue community. He founded a sauce contest on his backyard patio in 1984 that became the American Royal International Barbecue Sauce, Rub & Baste contest. He is a charter member of the Kansas City Barbeque Society and an inductee into the KCBS’s Hall of Flame. He has been interviewed on numerous food shows and writes for a variety of barbecue-related publications. He is also the author of a number of barbecue books, His most recent release book is “America’s Best BBQ Homestyle: What Champions Cook in Their Own Backyards.”