Save This dish features a halal beef brisket gently simmered with aromatic spices, cabbage, potatoes, carrots, and celery. The slow cooking allows flavors to meld, producing tender meat and perfectly cooked vegetables. Seasonings like black peppercorns, mustard seeds, and bay leaves create a rich, hearty broth. After simmering, the brisket is rested, sliced, and served with the cooked vegetables, making a delicious meal to celebrate the occasion. Variations with apple cider vinegar or mustard complement the dish.
The smell of coriander and mustard seeds hitting the hot water always transports me back to my grandmother's tiny kitchen in March. She'd explain that while traditional corned beef uses a curing process, her halal version achieved that same tangy depth through the spice blend alone. I've adapted her method over the years, and honestly, I prefer this approach now. The broth becomes incredibly flavorful, and you don't need days of advance planning.
Last year, I made this for a group of friends who'd never had a proper St Patricks Day dinner. Watching them instinctively reach for seconds, vegetables and all, reminded me why this dish has endured for generations. Someone actually asked if I'd cured the meat for weeks, which I took as the highest compliment. The house smelled incredible for hours, and that's half the magic right there.
Ingredients
- Halal beef brisket: The cut matters here, so ask your butcher for a well-marbled piece that will become meltingly tender
- Coriander and mustard seeds: These two spices are what give the dish its distinctive tangy bite, so don't skimp
- Bay leaves and cloves: They add warmth and depth that makes the broth taste like it's been simmering for days
- Firm potatoes like Yukon Gold: They hold their shape beautifully while absorbing all that spiced goodness
- Green cabbage: Look for a tight head that feels heavy, which means it will stay intact during cooking
- Carrots and parsnip: The sweetness balances the savory beef perfectly
- Kosher salt: Essential for building a flavorful base that will penetrate the meat
Instructions
- Start the aromatic broth:
- Place the beef in your largest stockpot, cover with water, and add all those wonderful spices, onion, and garlic. The moment it hits the heat, your kitchen will start smelling amazing.
- Simmer low and slow:
- Bring everything to a boil, then reduce to the gentlest simmer possible. Let it go covered for 2.5 hours, skimming any foam that rises to the surface.
- Add the root vegetables:
- Carefully drop in the potatoes, carrots, celery, and parsnip. These take longer than cabbage, so they get a 15 minute head start.
- Introduce the cabbage:
- Add those beautiful green wedges and cook for another 20 to 25 minutes. You'll know everything is ready when the beef yields easily to a fork.
- Rest before slicing:
- Remove the brisket and let it rest for 10 minutes. This step is crucial for juicy slices.
- Bring it all together:
- Arrange the beef and vegetables on a platter, ladle some of that spiced broth over everything, and finish with fresh black pepper.
Save There's something deeply satisfying about placing that steaming platter on the table and watching everyone's eyes light up. My friend's daughter, who claims to hate cooked cabbage, went back for thirds. That's when you know a recipe is a keeper.
Making It Your Own
Some nights I add a splash of apple cider vinegar to the broth, which brightens everything beautifully. Other times, I throw in a teaspoon of sugar to balance the spices. Trust your taste buds and adjust as you go.
The Leftover Situation
This recipe makes more than you think, and that's intentional. The next day, pile thin slices onto rye bread with mustard for a sandwich that might be even better than the original meal. The flavors have had time to meld and deepen overnight.
Serving Suggestions
Fresh horseradish or a spicy mustard on the side adds a welcome kick that cuts through the rich beef. Some crusty bread for soaking up the spiced broth is practically mandatory. A light green salad with a vinaigrette helps balance the hearty nature of the meal.
- Keep the broth leftover for soup, it's liquid gold
- Make extra if you're feeding a crowd, it disappears quickly
- Don't forget to serve with good mustard and maybe some horseradish
Save There's nothing quite like gathering around a table filled with steaming bowls of this comfort food, laughter echoing through the room, and everyone feeling like family. That's what good food does.
Recipe FAQs
- → What is the best cut of meat for this dish?
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A halal beef brisket trimmed of excess fat is ideal for slow simmering, yielding tender, flavorful meat.
- → How long should the meat be cooked?
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The brisket simmers gently for about 2.5 hours before adding vegetables, then cooked an additional 35-40 minutes.
- → Can I add other vegetables to the dish?
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Yes, celery and optional parsnip are included alongside potatoes, carrots, and cabbage to enhance texture and flavor.
- → How can I enhance the broth's flavor?
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Adding a splash of apple cider vinegar or a teaspoon of sugar can brighten and balance the broth’s richness.
- → What spices contribute most to the aroma?
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Black peppercorns, coriander seeds, mustard seeds, cloves, bay leaves, and ground allspice combine to create a fragrant, savory profile.
- → How should the meat be sliced after cooking?
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Rest the brisket for 10 minutes, then slice against the grain for the best tenderness.
