To cook the brisket, it can be slowly boiled or baked in the oven. Low and slow is the key. For the oven method, preheat the oven to 300°, then wrap up the brisket like a parcel inside a sheet of foil, fat side up.

Drizzle a little olive oil over and roast for 1 hour per pound, leaving 15 minutes for the meat to rest before carving.

To make the Colcannon, place the potatoes in a large pan of cold, salted water with milk, adding just enough water to cover the potatoes.

Bring to a boil and then reduce the heat and simmer for about 20 minutes until the potatoes are soft when pierced with a fork.

Drain the potatoes with a metal strainer then set the potatoes back on the warm stovetop to allow them to dry out a little.

In a large saucepan, bring some water to a roaring boil and blanch the kale for 1 minute.

Saving some of the cooking water, drain the kale, roughly chop, and place the kale in a blender, pulsing for a few seconds.

Melt the butter with the cream and ¼ cup of the retained cooking liquid from the kale. Infuse the spring onions, cooking for 30 seconds to soften.

Mash potatoes and slowly add the resulting liquid. Fold in the kale, salt, and pepper.

Prepare the parsley sauce by melting the butter in a small saucepan. Add the flour and allow to cook gently for 1 minute, stirring constantly. Whisk in the milk and chicken stock and bring the sauce to a simmer and cook for 3–4 minutes. Stir in the cheese and mustard and cook for 1 more minute. Season with salt and pepper and stir in chopped parsley.

To serve, spoon the potatoes onto a warm plate. Place slices of corned beef on top. Drizzle meat and dish with about 2 tbsp. of parsley sauce.

Garnish with a small sprig of curly parsley and serve immediately.