Halal Corned Beef with Cabbage Potatoes (Printable)
Tender halal beef brisket with cabbage, potatoes, and carrots in a savory one-pot braise. Perfect comfort food for six servings.
# 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
→ Optional Garnish
16 - Fresh parsley, chopped
17 - Grainy mustard, for serving
# Steps:
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 to the pot. 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 slow-simmered broth infuses every vegetable with incredible flavor, making even cabbage-skeptics ask for seconds.
- Its a complete one-pot meal that practically cooks itself, leaving you free to enjoy the tantalizing aromas filling your home rather than juggling multiple dishes.
02 -
- Never boil the meat vigorously after the initial stage or youll end up with tough, stringy beef instead of the fork-tender texture that makes this dish special.
- Cutting cabbage into wedges with part of the core intact helps them hold their shape during cooking instead of falling apart into the broth.
03 -
- Let the meat cool in its cooking liquid if you have time—this keeps it moist and allows it to continue absorbing flavor until youre ready to slice and serve.
- Position the cabbage on top rather than submerging it completely for the perfect texture—tender but not mushy with a slight bite remaining at the core.