Ginger Ale Brisket With Colcannon

Ginger Ale Brisket With Colcannon
Difficulty: Easy

Ingredients
1 (3 -4 lb.) beef brisket
1 cup ketchup
1 (1 1/4 ounce) packet onion soup mix
4 medium onions, sliced
1 (10 ounce) bottle ginger ale
1/2 cup red wine

Directions
In the bottom of a Oven proof Dutch Oven, slice the onions and place brisket on top of them.
Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat, cover with oven proof lid or tin foil.
Note: If you want more gravy, you can add more ginger ale.
Cook for 7-8 hours  in a 350 degree F. oven.
Cool and slice against the grain.  Serve with Colcannon (recipe below)
Serves 6

Ingredients For Colcannon
3 pounds potatoes, skin peeled cut in halves
1 sticks butter
1 cup hot milk
1/2  cup heavy cream
Freshly ground black pepper
salt
1 head cabbage, cored and chopped
1 cup onion chopped
5 slices bacon

Directions
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 30 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk, cream, butter and season with salt and pepper. Fold in the bacon, cabbage, and onions. Serve immediately.
Serves 6