Chef's Tip: Colcannon is a nice side with this dish. However if you wish to simplify the meal preparation substitute your favourite mashed potato recipe for the Colcannon.

Braised Ham Hock Ingredients:

  • 4 Ham hocks             14 oz/400g each
  • Celery, small diced        1/3 cup/75 ml
  • Carrots, small diced        1/3 cup/75 ml
  • Onions, small diced             1/3 cup/75 ml
  • 1 Hot house tomato, rough chopped               
  • Magners Cider                   1 can
  • Chicken stock                           4 cups/1 litre

Braised Red Cabbage Ingredients:

  • ½ head Red cabbage, cored and julienned        
  • Red wine vinegar         1tbsp/15 ml
  • Brown sugar         ½ cup/120 ml     
  • Caraway seeds              1tsp/5 ml
  • Salt and pepper         pinch

Colcannon Ingredients:

  • Cabbage (¼ head), cut into ¼" by 3" strips    1 cup/250ml
  • Olive oil - 2 tbsp/30ml     
  • 1 Onion (large), cut into ¼" by 3" strips         1 cup /250ml
  • 6 Thick slices bacon, cooked, cut into 1/8" pieces             
  • Baby spinach                   1 cup/250ml
  • Potatoes, mashed                   1¼ cups/285ml
  • Panko breadcrumbs                 2 tbsp/30ml
  • Milk                            ¼ cup/60ml
  • Old white cheddar cheese, grated         ¼ cup /60ml
  • Nutmeg, ground                     ¼ tsp/2ml
  • Salt and pepper

Braised Ham Hock Method:

  • Remove rind and fat from ham hock.
  • Add all remaining ingredients to a large pot. Add hocks.
  • Cover with foil and place in oven at 325F. Cook for 1 hour.
  • Remove foil and continue to cook for approx. 30 minutes.
  • Hocks are done when skin begins to caramelize and meat is very tender.
  • Remove from oven and allow hocks to sit for about 20 minutes.
  • Serve with colcannon and braised red cabbage.

Braised Red Cabbage Method:

  • Place all ingredients in a large saucepot on medium heat.
  • Simmer for about 20 minutes, stirring constantly. Be sure to scrape the sides of the pan so the sugar doesn't burn.
  • Cabbage is done when it is bright purple in colour and most of the liquid has evaporated.
  • Strain cabbage through a fine mesh cap and place in a bowl.
  • Add 1tablespoon of the reserved liquid back in to the cabbage.
  • Serve immediately.

Colcannon Method:

  • Fry bacon in pan until just crisp. Drain on paper towel and chop into 1/8" pieces.
  • Place large pot of water on stove and bring to boil. Add 1tbsp of salt to water.
  • Place cut cabbage in salted boiling water and cook for 3 minutes. Drain in colander.
  • Add oil to large pan and place on stove on medium high heat.
  • Add onions and sauté for 4 minutes or until onions are tender. Add cabbage, bacon and spinach. Stir to combine and remove from heat.
  • Place cabbage mixture into large bowl. Add mashed potatoes, breadcrumbs, egg, cheese, nutmeg and salt and pepper. Mix to combine.
  • Serve immediately

The above recipe, created by Chef Bryan Jurek, is featured on Fionn MacCool's Irish Menu available at all Fionn MacCool's locations until March 23.