St. Patricks Halal Corned Beef Cabbage (Printable)
This festive Irish classic features halal beef brisket, aromatic spices, tender cabbage, and hearty root vegetables.
# What you'll need:
→ Halal Corned Beef
01 - 3.3 pounds halal beef brisket
02 - 6 cups 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 crushed garlic cloves
10 - 1 large onion, peeled and quartered
→ Vegetables
11 - 4 medium carrots, peeled and cut into 1-inch chunks
12 - 4 medium potatoes, peeled and quartered
13 - 1 small rutabaga, peeled and cut into 1-inch chunks
14 - 1 small head green cabbage, cut into 6–8 wedges
→ Seasoning
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Rinse the halal beef brisket under cold water to remove any excess brine. Place the brisket in a large stockpot.
02 - Add 6 cups of water, bay leaves, black peppercorns, cloves, mustard seeds, coriander seeds, cinnamon stick, crushed garlic, and quartered onion to the stockpot with the brisket. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a low simmer.
03 - Cover the stockpot and allow the brisket to simmer for 2 hours. Periodically skim off any foam that rises to the surface during cooking.
04 - Incorporate the chopped carrots, quartered potatoes, and cubed rutabaga into the stockpot. Continue to simmer, uncovered, for an additional 30 minutes.
05 - Add the cabbage wedges to the pot. Continue simmering for another 15 minutes, or until both the vegetables and the beef are fork-tender.
06 - Carefully remove the tender brisket from the pot. Allow it to rest for 10 minutes before slicing it against the grain into desired portions.
07 - Arrange the sliced beef and cooked vegetables artfully on a serving platter. Ladle a small amount of the flavorful broth over the top and garnish generously with fresh chopped parsley.
08 - Serve the St. Patrick's Day Halal Corned Beef and Cabbage hot, offering coarse mustard or horseradish on the side for an added flavor kick, if desired.
# Expert Suggestions:
01 -
- You get all the comforting, hearty flavors of a classic corned beef and cabbage, made accessible and delicious for everyone.
- It's surprisingly hands-off once the initial prep is done, allowing you to enjoy the wonderful aromas as it gently simmers.
02 -
- Don't rush the initial rinse; it helps manage the saltiness from the brine and ensures a balanced flavor.
- Resting the meat is non-negotiable for juicy, tender slices; otherwise, all those lovely juices will just run out onto your cutting board.
03 -
- For an extra layer of bright flavor, add a splash of apple cider vinegar to the broth in the last 30 minutes of cooking; it really wakes up the whole dish.
- If you can't find rutabaga, parsnips make an excellent substitute, or you can simply increase the amount of carrots and potatoes for a more traditional vegetable mix.