Halal Corned Beef and Cabbage (Printable)
Celebrate St. Patrick's Day with a festive Halal Corned Beef and Cabbage. Tender brisket, savory spices, and wholesome vegetables simmered.
# What You'll Need:
→ Halal Corned Beef
01 - 3.3 pounds (approximately 1.5 kg) halal beef brisket
02 - 6 cups (approximately 1.5 liters) water
03 - 2 bay leaves
04 - 6 whole black peppercorns
05 - 4 whole cloves
06 - 1 teaspoon mustard seeds
07 - 1 teaspoon coriander seeds
08 - 1 cinnamon stick
09 - 2 cloves garlic, crushed
10 - 1 large onion, peeled and quartered
→ Vegetables
11 - 4 medium carrots, peeled and cut into substantial chunks
12 - 4 medium potatoes, peeled and quartered
13 - 1 small rutabaga, peeled and cut into chunks
14 - 1 small head green cabbage, cut into 6-8 substantial wedges
→ Seasoning and Garnish
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
17 - 2 tablespoons fresh parsley, finely chopped (for garnish)
# Directions:
01 - Thoroughly rinse the halal beef brisket under cold running water to remove any excess brine. Transfer the prepared brisket to a large stockpot.
02 - To the stockpot containing the brisket, add the 6 cups of water, bay leaves, whole black peppercorns, cloves, mustard seeds, coriander seeds, cinnamon stick, crushed garlic, and quartered onion. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer.
03 - Cover the stockpot and allow the brisket to simmer for 2 hours. During this period, periodically skim any foam or impurities that rise to the surface of the braising liquid to ensure clarity.
04 - After the initial 2-hour simmering period, add the prepared carrots, potatoes, and rutabaga to the pot. Continue to simmer uncovered for an additional 30 minutes, allowing the root vegetables to begin softening.
05 - Carefully introduce the cabbage wedges to the pot. Continue simmering for another 15 minutes, or until both the vegetables and the beef brisket are uniformly tender when pierced with a fork.
06 - Carefully remove the cooked brisket from the pot. Transfer it to a cutting board and allow it to rest for 10 minutes before thinly slicing it against the grain to maximize tenderness.
07 - Artfully arrange the sliced beef and tender vegetables on a large serving platter. Ladle a small amount of the flavorful braising broth over the ensemble and garnish generously with the freshly chopped parsley.
08 - Serve the St. Patrick's Day Halal Corned Beef and Cabbage immediately, offering coarse mustard or horseradish on the side for an enhanced flavor profile, if desired.
# Expert Advice:
01 -
- You get all the comforting, hearty flavors of a traditional corned beef and cabbage, but with a halal-friendly twist that feels incredibly satisfying.
- The slow simmering transforms humble ingredients into a remarkably tender, flavorful meal that practically cooks itself.
02 -
- That little bit of extra time to skim the foam during the initial simmer really does make a difference in the clarity and overall appeal of your broth.
- Letting the brisket rest for at least 10 minutes after cooking is non-negotiable if you want truly tender, juicy slices every time.
03 -
- Don't overcrowd your pot; the brisket and vegetables need enough space to simmer evenly and develop their best flavors.
- For an even deeper flavor, you can toast the mustard seeds and coriander seeds lightly in a dry pan before adding them to the pot.