Halal Corned Beef Cabbage (Printable)
Savory halal beef brisket cooked slowly with cabbage, root veggies, and aromatic spices for hearty dining.
# What You'll Need:
→ Meat and Broth
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→ Vegetables
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→ Seasoning
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# How-To Steps:
01 - Place the halal beef brisket in a large stockpot. Cover with water and add salt, peppercorns, coriander seeds, mustard seeds, cloves, bay leaves, onion, garlic, and ground allspice.
02 - Bring to a boil over high heat. Reduce to a gentle simmer, cover, and cook for 2.5 hours, skimming any foam from the surface as needed.
03 - Add potatoes, carrots, celery, and parsnip (if using). Simmer for 15 minutes.
04 - Add cabbage wedges and cook for an additional 20–25 minutes, until the vegetables and meat are tender.
05 - Carefully remove the brisket and let it rest for 10 minutes before slicing against the grain.
06 - Arrange sliced beef and vegetables on a platter. Ladle some broth over the top and season with freshly ground black pepper. Serve hot.
# Expert Advice:
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- The spice blend creates the most gorgeous aromatic broth that practically does the work for you
- Everything cooks in one pot, leaving you with tender meat and vegetables that have soaked up all that flavor
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- Resist the urge to rush the simmering time because low and slow is what transforms a tough brisket into something that melts in your mouth
- Slicing against the grain is non negotiable, otherwise you will end up with tough, stringy meat instead of tender slices
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- Add a splash of apple cider vinegar to the broth if you want a little brightness that cuts through the fat
- Keep the broth after serving because it makes an incredible base for soup the next day