Pin It This dish features tender halal beef brisket simmered gently in a spiced broth with cabbage, potatoes, carrots, celery, and parsnip. The meat is cooked low and slow for a rich, flavorful texture while the vegetables absorb the savory notes. Aromatics like mustard seeds, cloves, bay leaves, and allspice enhance the broth, creating a comforting meal perfect for festive occasions. Resting the brisket before slicing ensures juicy, tender servings paired beautifully with the softened vegetables.
The first time I attempted corned beef for St. Patricks Day, my kitchen filled with the most incredible perfume of toasted spices and long simmered beef that had neighbors texting to ask what I was making.
Last year my friend who grew up in Dublin took one bite and said this was closer to his grandmothers version than anything he has had in restaurants, which I will probably bring up in conversation forever.
Ingredients
- 1.5 kg halal beef brisket: Ask your butcher for a well marbled piece because the fat keeps everything moist during those long hours of simmering
- 2 liters water: You want enough liquid to fully submerge the meat and vegetables so everything cooks evenly
- 2 tablespoons kosher salt: This is crucial for that proper cured taste you expect from corned beef
- 1 tablespoon black peppercorns: Toast these lightly in a dry pan before adding to the pot for deeper flavor
- 1 tablespoon coriander seeds: These add a subtle citrusy warmth that balances the richness
- 1 tablespoon mustard seeds: They provide gentle pops of heat throughout the broth
- 4 whole cloves: Just enough to give that classic spiced depth without overpowering
- 2 bay leaves: Remove them before serving but let them work their magic during cooking
- 1 large onion: Quartered, this becomes sweet and mellow as it simmers
- 3 garlic cloves: Keep them whole so they infuse the broth gently rather than becoming bitter
- 1 small green cabbage: Cut into wedges so the leaves hold their shape but get tender in the broth
- 6 medium carrots: Large chunks are better here so they do not turn to mush
- 6 medium potatoes: Yukon Gold or red potatoes work beautifully because they hold together
- 3 celery stalks: These add essential savory notes to the vegetable medley
- 1 parsnip: Optional but adds a lovely sweet earthiness that complements the beef
- 1 teaspoon ground allspice: The secret ingredient that makes the broth taste complex and traditional
Instructions
- Set up your simmering pot:
- Place the halal beef brisket in your largest stockpot, cover with water, then add the salt, peppercorns, coriander seeds, mustard seeds, cloves, bay leaves, onion quarters, garlic cloves, and ground allspice.
- Bring to a gentle simmer:
- Bring everything to a boil over high heat, then reduce to low heat, cover, and let it simmer gently for 2.5 hours, skimming any foam that rises to the surface.
- Add the hearty vegetables:
- Toss in the potatoes, carrots, celery, and parsnip if you are using it, then simmer for 15 minutes until they start to soften.
- Finish with cabbage:
- Add the cabbage wedges and cook for another 20 to 25 minutes until everything is fork tender and the beef slices easily.
- Rest and slice the beef:
- Carefully remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain, which keeps each bite tender.
Pin It My brother who claims to hate cooked cabbage actually went back for thirds and said maybe he had just been eating it wrong his entire life.
Making It Ahead
Corned beef actually tastes better the next day because the flavors have more time to meld together in the fridge.
Leftover Magic
The next morning I always look forward to making sandwiches with leftover beef on rye bread with plenty of mustard and maybe a quick pickle.
Serving Suggestions
A little freshly grated horseradish or sharp mustard on the side cuts through the richness beautifully.
- Crusty Irish soda bread is perfect for soaking up the broth
- A cold pint of your favorite beverage makes everything feel complete
- Extra black pepper at the table lets everyone adjust to their taste
Pin It There is something so satisfying about a one pot meal that feels like a celebration and leaves everyone full and happy.
Common Questions
- → How long should the beef brisket be cooked?
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Simmer the beef brisket for about 2.5 hours initially, then add vegetables and cook until tender, totaling around 3 hours.
- → Can I add other vegetables to this dish?
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Yes, celery and optional parsnip complement the cabbage, potatoes, and carrots well, adding depth to the flavors.
- → What spices are used for seasoning?
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Mustard seeds, coriander seeds, black peppercorns, cloves, bay leaves, garlic, onion, and ground allspice are key for the broth's aroma.
- → How should the brisket be sliced?
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Let the brisket rest for 10 minutes after cooking, then slice against the grain for tender pieces.
- → What can enhance the broth's flavor?
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A splash of apple cider vinegar or a teaspoon of sugar can brighten and deepen the broth’s taste.
