Irish Porter Braised Beef with Roasted Veggies and Colcannon

Dinner is served! Our neighbors, Harpoon Brewery in Windsor, Vt, created this jammy feast for St. Patrick’s Day, but we enjoy it year round!

Serving Size: 10

FOR THE BRAISED BEEF: 5 pounds top sirloin

1 quart mirepoix medium dice

2 sprigs fresh rosemary & fresh thyme

2 cups beef stock

2 cups Irish porter

Salt and pepper

FOR THE ROASTED ROOT VEGETABLES: 2 pounds peeled and diced yams

1 pound diced parsnips

Salt and pepper

Blake Hill’s Orange with 10yr Single Malt Jam

FOR THE COLCANNON: 4 pounds yellow potatoes

1 cup sour cream

2 tablespoons unsalted butter

1 cup shredded green cabbage

2 tablespoons Blake Hill’s French Onion with Rosemary Jam



Preheat oven to 350 degrees F and place a lightly oiled pan on medium heat.


Lightly season top sirloin with salt and pepper then sear on all sides.


Place seared sirloin in a baking dish or Dutch oven on top of mirepoix, add beef stock, porter and herbs then cover with parchment and foil or lid and place in oven for 2 hours or until fork tender.


Remove the meat, skim the fat from the liquid and puree the vegetables with pan drippings.


In a separate baking dish add root vegetables, season with salt and pepper and bake until tender.


Place potatoes and cabbage in cold water and bring to a boil, cook until tender then drain.


Mash potatoes with butter, jam and sour cream then season with salt and pepper to taste.


Plate and finish by topping roasted root vegetables with jam, top meat with pan sauce and Enjoy!

Irish Porter Braised Beef with Roasted Veggies and Colcannon

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