Corned Beef Brisket with Root Vegetables (Printer-friendly)
Tender cured beef brisket slow-cooked with hearty root vegetables in aromatic spices for a satisfying meal.
# What You Need:
→ Halal Corned Beef Brisket
01 - 3-4 lbs halal corned beef brisket with spice packet
02 - 4 cups water
03 - 1 bay leaf
04 - 1 tsp black peppercorns
05 - 3 whole cloves
06 - 1 tsp mustard seeds
07 - 1 small cinnamon stick
→ 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 and Garnish
14 - Salt to taste
15 - Freshly ground black pepper to taste
16 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Rinse the halal corned beef brisket under cold running water to remove excess brine. Transfer to a large stockpot or Dutch oven.
02 - Pour in 4 cups water. Add bay leaf, black peppercorns, cloves, mustard seeds, and cinnamon stick. Ensure brisket is mostly submerged, adding more water if necessary.
03 - Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Reduce heat to low, cover tightly, and cook for 2 hours.
04 - Add carrots, parsnips, potatoes, rutabaga or turnip, and onion to the pot. Cover and continue simmering for 45 minutes.
05 - Add cabbage wedges, cover, and cook an additional 20-30 minutes until both meat and vegetables are fork-tender.
06 - Remove brisket to a cutting board and let rest for 10 minutes. Slice against the grain into thin strips for maximum tenderness.
07 - Arrange sliced brisket and vegetables on a serving platter. Ladle broth over the top, garnish with chopped parsley, and season with salt and pepper to taste. Serve hot with mustard or horseradish.
# Expert Tips:
01 -
- The rich broth infuses every vegetable with a depth of flavor you just can not get from roasting.
- It serves a crowd easily and tastes even better the next day as leftovers.
02 -
- I once rushed the simmering process and the meat was tough, so low and slow is absolutely non-negotiable here.
- Letting the meat rest before slicing is the secret to keeping those juices locked inside instead of running all over the cutting board.
03 -
- Adding a splash of vinegar or beer to the water can help break down the connective tissue even faster.
- Slice the meat as thinly as possible for the most tender eating experience.