St Patricks Halal Corned Beef (Printable version)
Tender halal corned beef brisket cooked with cabbage, potatoes, carrots for a flavorful Irish celebration.
# List of ingredients:
→ Meat and Broth Base
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→ Vegetables
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→ Finishing
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# Directions:
01 - Place the halal beef brisket in a large stockpot. Add water, kosher salt, black peppercorns, coriander seeds, mustard seeds, whole cloves, bay leaves, quartered onion, peeled garlic cloves, and ground allspice.
02 - Bring the mixture to a boil over high heat. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 2.5 hours. Skim any foam that rises to the surface occasionally during cooking.
03 - Add quartered potatoes, carrot chunks, celery pieces, and parsnip chunks to the simmering broth. Continue cooking for 15 minutes until vegetables begin to soften.
04 - Add cabbage wedges to the pot and cook for an additional 20 to 25 minutes. The meat is done when tender and easily pierced, and vegetables should be fork-tender but not mushy.
05 - Carefully remove the brisket from the broth using tongs. Let it rest on a cutting board for 10 minutes before slicing against the grain into thin strips.
06 - Arrange sliced beef and cooked vegetables on a large serving platter. Ladle hot broth over the top and finish with freshly ground black pepper. Serve immediately while hot.
# Expert Advice:
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- It brings all the comforting flavors of a classic Irish boil while staying true to halal dietary requirements
- The house fills with incredible aromas that make everyone gather in the kitchen hours before dinner
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- Skimming the foam in the first hour of simmering keeps the broth clear and clean tasting
- Letting the meat rest before slicing prevents all those delicious juices from running out onto your cutting board
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- A splash of apple cider vinegar in the broth adds brightness that balances the saltiness
- Pat the beef dry before slicing to get cleaner, more presentable pieces