Halal Corned Beef with Cabbage (Printable Version)

A halal-friendly Irish-American classic featuring tender corned beef, hearty potatoes, carrots, and cabbage in a savory one-pot meal.

# What You 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

→ Garnish

16 - Fresh parsley, chopped
17 - Grainy mustard for serving

# How-To:

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 and serve with grainy mustard if desired.

# Expert Tips:

01 -
  • The tender halal corned beef practically melts in your mouth while infusing the vegetables with incredible flavor that will have everyone asking for seconds.
  • Its surprisingly straightforward to make despite its impressive appearance, letting you mingle with guests rather than being tied to the kitchen all day.
02 -
  • Slicing against the grain is absolutely critical, otherwise your beautifully tender beef will seem tough and stringy no matter how long youve cooked it.
  • The vegetables should be cut into similarly sized pieces to ensure they cook evenly, a lesson I learned after serving partially raw carrots alongside mushy potatoes my first time.
03 -
  • Keep the simmer very gentle throughout the cooking process, as boiling can toughen the meat and cause the vegetables to break down too quickly.
  • If you want to intensify the flavor even more, replace some of the water with low-sodium beef broth, ensuring its from a halal source.

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