Halal Corned Beef and Cabbage (Printer-Friendly)
Tender halal corned beef with potatoes, carrots, and cabbage simmered together in aromatic spices for a comforting one-pot meal.
# What You'll Need:
→ Halal Corned Beef
01 - 3.3 lbs halal beef brisket, trimmed
02 - 3 tablespoons kosher salt
03 - 1 tablespoon brown sugar
04 - 1 teaspoon black peppercorns
05 - 1 teaspoon mustard seeds
06 - 4 whole cloves
07 - 2 bay leaves
08 - 1 teaspoon coriander seeds
09 - 4 garlic cloves, peeled and smashed
10 - Water as needed to cover
→ Vegetables
11 - 1 medium head green cabbage, cut into 6 wedges
12 - 2 lbs small Yukon Gold or red potatoes, halved
13 - 4 large carrots, peeled and cut into 2-inch pieces
14 - 1 large yellow onion, peeled and quartered
15 - 2 celery stalks, cut into 2-inch pieces
→ Optional Garnish
16 - Fresh parsley, chopped
17 - Grainy mustard for serving
# How to Make It:
01 - Rinse the brisket under cold water to remove excess salt. Place in a large pot or Dutch oven and add enough water to cover by 2 inches.
02 - Add kosher salt, brown sugar, peppercorns, mustard seeds, cloves, bay leaves, coriander seeds, and smashed garlic to the pot.
03 - Bring to a boil over high heat. Skim off any foam that rises. Reduce heat to low, cover, and simmer for 2 hours, or until the beef is tender.
04 - Add potatoes, carrots, onion, and celery. Simmer for 20 minutes.
05 - Add cabbage wedges on top. Cover and cook for an additional 20 minutes, until vegetables are fork-tender.
06 - Remove the corned beef and let rest for 10 minutes before slicing against the grain.
07 - Arrange sliced beef on a platter surrounded by the vegetables. Garnish with chopped parsley. Serve with grainy mustard if desired.
# Expert Advice:
01 -
- The meat becomes melt-in-your-mouth tender while absorbing all those gorgeous spices, turning an ordinary brisket into something your family will request again and again.
- Everything cooks in one pot, which means youre free to chat with guests or help with homework while dinner practically makes itself.
02 -
- Always slice your corned beef against the grain or youll end up with stringy, tough meat no matter how perfectly youve cooked it.
- Resist the urge to rush the process by boiling at high heat, as this will toughen the meat rather than tenderize it.
03 -
- For the most succulent meat, allow your brisket to cool completely in its cooking liquid if you have time, then reheat gently before serving.
- Save that precious cooking liquid to use as the base for soups or stews later in the week, its liquid gold packed with flavor.