St Patricks Halal Corned Beef

The smell of spices hitting hot water still takes me back to my first St. Patricks Day after converting to Islam, wondering how I could keep the tradition alive. My aunt called me that morning, suggesting we try making our own halal version with a fresh beef brisket instead of the pre-cured corned beef wed grown up with.

That first attempt wasnt perfect, but the laughter around the table as we figured out the seasoning together made it one of my favorite cooking memories. Now its become a tradition that friends of all backgrounds look forward to every March.

Ingredients

• 1.5 kg halal beef brisket: A fresh brisket gives you complete control over the curing process and ensures everything meets halal standards
• 2 liters water: Enough liquid to fully submerge the meat and create a rich, flavorful broth for the vegetables
• 2 tablespoons kosher salt: This creates the traditional corned beef cure right in the pot
• 1 tablespoon black peppercorns: Whole pepper adds slow-releasing heat rather than an immediate punch
• 1 tablespoon coriander seeds: Their citrusy warmth balances the beefs richness beautifully
• 1 tablespoon mustard seeds: These pop gently as they simmer, releasing a subtle sharpness
• 4 whole cloves: Just enough to add depth without making everything taste like Christmas
• 2 bay leaves: The backbone of the simmering liquid that pulls everything together
• 1 large onion, quartered: Onion creates the savory base note that fills the entire house
• 3 garlic cloves, peeled: Gentle garlic flavor that infuses the meat as it cooks
• 1 small green cabbage: Cut into wedges so they hold their shape in the boil
• 6 medium carrots: Large chunks wont turn to mush during the long cooking time
• 6 medium potatoes: Yukon Gold or red potatoes work best here
• 3 celery stalks: Adds a fresh, herbal contrast to the rich beef
• 1 parsnip: Optional but adds lovely sweetness that complements the cabbage
• 1 teaspoon ground allspice: The secret ingredient that gives this its classic Irish profile

Instructions

Create the simmering base:

Place the brisket in your largest stockpot and cover completely with water. Add the salt, peppercorns, coriander seeds, mustard seeds, cloves, bay leaves, quartered onion, garlic cloves, and ground allspice.

Bring to the boil, then settle in:

Bring everything to a rolling boil over high heat, then immediately reduce to the gentlest simmer. Cover partially and let it cook for 2.5 hours, skimming any foam that rises to the surface.

Add the hearty vegetables:

Toss in the potatoes, carrots, celery chunks, and parsnip if you are using them. Let everything simmer together for about 15 minutes.

Introduce the cabbage:

Gently nestle the cabbage wedges into the broth and cook for another 20 to 25 minutes until the cabbage is tender and the beef slices easily.

Rest before slicing:

Carefully lift the brisket from the pot and let it rest on a cutting board for 10 minutes. Slice against the grain into thin, tender pieces.

Bring it all together:

Arrange the sliced beef and vegetables on a large platter. Ladle some of the hot broth over everything and finish with freshly ground black pepper.

Save

Last year my neighbor who had never tried corned beef asked to taste a single slice and ended up staying for dinner. Thats the kind of simple, welcoming food this recipe creates.

Building the Perfect Broth

The broth is really the heart of this dish, transforming from plain water into something deeply flavorful over those hours of gentle simmering. I learned to taste it about an hour into cooking and adjust slightly if needed, though the spice blend is usually spot on.

Timing the Vegetables

Adding vegetables at the right time prevents them from turning into mush while the beef finishes cooking. The cabbage only needs about 20 minutes, while the potatoes and carrots can handle a bit more time in the liquid.

Serving Suggestions and Leftovers

This dish is complete on its own, but a good crusty bread never hurts for soaking up that incredible broth. Leftovers, if you have any, make the most satisfying sandwiches.

• Try rye bread with a sharp mustard for an excellent next-day lunch
• Fresh horseradish adds a wonderful kick that cuts through the richness
• The broth freezes beautifully if you want to save it for soup later

Save

Whether you are observing St. Patricks Day or just craving a meal that brings everyone to the table, this halal corned beef delivers all the comfort and tradition you remember.

Recipe FAQ

→ How long should the beef brisket be simmered?

Simmer the beef brisket for about 2.5 hours covered, then add vegetables and continue cooking for an additional 35-40 minutes until tender.

→ Can I add vinegar or sugar to the cooking liquid?

Yes, adding a splash of apple cider vinegar or a teaspoon of sugar can enhance the broth's flavor without overpowering it.

→ What is the best way to slice the beef after cooking?

Let the brisket rest for 10 minutes, then slice thinly against the grain to ensure tenderness.

→ Are there any recommended accompaniments for this dish?

Serve with horseradish or spicy mustard for an extra zing, or use leftovers in sandwiches on rye bread.

→ Which spices are essential for the broth’s flavor?

Kosher salt, black peppercorns, coriander seeds, mustard seeds, cloves, bay leaves, and ground allspice create the dish's aromatic base.