Corned Beef Brisket Root Vegetables (Printable Version)
Comforting halal corned beef brisket slow-cooked with hearty root vegetables, perfect for a satisfying and flavorful meal.
# What You Need:
→ Halal Corned Beef Brisket
01 - 3 to 4 pounds halal corned beef brisket (pre-cured with halal-approved spices)
02 - 4 cups water
03 - 1 bay leaf
04 - 1 teaspoon black peppercorns
05 - 3 whole cloves
06 - 1 teaspoon mustard seeds
07 - 1 small cinnamon stick (optional)
→ Vegetables
08 - 4 medium carrots, peeled and cut into large chunks
09 - 3 parsnips, peeled and cut into chunks
10 - 2 large potatoes, peeled and quartered
11 - 1 medium rutabaga or turnip, peeled and cut into chunks
12 - 1 medium onion, peeled and quartered
13 - ½ small green cabbage, cored and cut into wedges
→ Seasoning
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - 2 tablespoons chopped fresh parsley (for garnish)
# How-To Steps:
01 - Rinse the halal corned beef brisket thoroughly under cold water to remove any excess brine. Place the brisket into a large stockpot or Dutch oven.
02 - Add 4 cups of water, one bay leaf, 1 teaspoon of black peppercorns, 3 whole cloves, 1 teaspoon of mustard seeds, and the small cinnamon stick (if desired) to the pot. Ensure the brisket is mostly submerged; add additional water if necessary to cover.
03 - Bring the liquid to a gentle simmer over medium heat, carefully skimming off any foam that rises to the surface. Reduce the heat to low, cover the pot, and cook the brisket for 2 hours.
04 - Incorporate the peeled and chopped carrots, parsnips, quartered potatoes, chunked rutabaga (or turnip), and quartered onion into the pot. Cover again and continue to simmer for an additional 45 minutes.
05 - Add the cabbage wedges to the pot, cover, and cook for another 20 to 30 minutes, or until both the brisket and all vegetables are fork-tender.
06 - Carefully remove the cooked brisket from the pot and transfer it to a cutting board. Allow it to rest for 10 minutes before slicing against the grain.
07 - Arrange the sliced brisket and cooked vegetables attractively on a serving platter. Ladle a small amount of the simmering broth over the top and garnish with the chopped fresh parsley.
08 - Season the dish to taste with salt and freshly ground black pepper. Serve immediately while hot.
# Helpful Tips:
01 -
- This dish practically cooks itself once it's in the pot, leaving you free to enjoy your day.
- It’s incredibly versatile, perfect for a cozy family dinner or feeding a small crowd with minimal fuss.
02 -
- Rinsing the brisket isn't just for cleanliness; it genuinely helps balance the saltiness, preventing an overly briny final dish.
- Adding the cabbage towards the end is key; it ensures it stays pleasantly crisp-tender instead of turning mushy.
03 -
- After slicing, pour a little of the hot cooking liquid over the resting meat; this helps keep it incredibly moist and flavorful.
- Always slice corned beef against the grain – it's the secret to achieving those tender, fall-apart bites.