Halifax Style Donair

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Halifax Style Donair

Halifax Style Donair

The Halifax Donair is a legendary dish from Halifax, Nova Scotia, Canada. It’s a slow-cooked, incredibly flavorful, and subtly sweet meat dish, traditionally served with a generous helping of fresh salad and pickled onions. It’s a testament to simple, honest cooking – a little bit of spice, a lot of flavour, and a whole lot of love. It’s a dish born out of necessity, a way to showcase the bounty of the Atlantic coast. I remember trying this one as a teenager in Halifax, and it completely stole my heart! It’s a bit of a labour of love, but totally worth it!

Yields: 6-8 servings Prep time: 30 minutes Cook time: 4-6 hours (slow cooking is key!)

  • Ingredients

    • 1.5 lbs Shoulder Leg Meat (Beef, preferably with a bit of fat - chuck or brisket works well) – *Substitutions: Lamb shoulder, pork shoulder, or even a good quality beef brisket. Don’t skimp on the fat!*
    • 2 tbsp Olive Oil
    • 2 large Yellow Onions, finely chopped
    • 4 cloves Garlic, minced
    • 1 tbsp Paprika (smoked paprika is fantastic!)
    • 1 tbsp Cumin
    • 1 tsp Coriander
    • 1/2 tsp Cayenne Pepper (adjust to your heat preference – start with this and taste!)
    • 1/2 tsp Cinnamon (adds a lovely warmth)
    • 1/4 tsp Nutmeg
    • 1 tbsp Tomato Paste
    • 1 cup Dark Beer (Stout or Porter is perfect)
    • 1 cup Beef Broth
    • 2 tbsp Brown Sugar
    • 1 tbsp Lemon Juice
    • 1 tbsp Salt
    • 1 tsp Black Pepper
    • 1 tsp Dried Thyme
    • 2 tbsp Paprika (for topping - for that beautiful colour!)
    • 2 tbsp chopped fresh Parsley (for garnish)
    • 1 tsp Salt (for seasoning the meat)
    • For Serving:
    • 6-8 cups Fresh Salad (Romaine, mixed greens, cucumber, tomatoes, red onion) – *Substitutions: A simple lettuce mix is perfect, or add some shredded carrots.*
    • 1 cup Pickled Onions (recipe below)
    • 1 tbsp Apple Cider Vinegar
    • 1 tsp Maple Syrup (optional, for extra sweetness)
  1. Pickled Onions – (approx. 1 lb) - Combine 1 lb red onions, 1/2 cup apple cider vinegar, 1/4 cup sugar, 1 tsp salt, and 1/4 tsp black pepper in a saucepan. Simmer for 30 minutes, or until the onions are softened. Let cool slightly.
  2. Make this ahead of time!**
  3. Slow Cooker Method (Highly Recommended) - Approximately 4-6 hours.*** Place the meat in a slow cooker. Add the onions, garlic, paprika, cumin, coriander, cayenne, cinnamon, tomato paste, beer, broth, brown sugar, lemon juice, thyme, salt and pepper. Cook on low for 4-6 hours.
  4. Bake Method – Approximately 2-3 hours.*** Preheat oven to 325°F (160°C). Place the meat in a Dutch oven or oven-safe pot. Add 1/2 cup of water. Cover and bake for 2-3 hours, or until the meat is incredibly tender and easily shreds.
  5. Shredding -** – Remove the meat from the slow cooker and shred it with two forks. Return to pot and add some broth.
  6. Adding the paprika –** -** Add the paprika to the finished dish.

Notes: This dish is best served warm, with a generous helping of salad and pickled onions. Don't be afraid to adjust the spices to your liking! It really is a taste of Halifax.

Enjoy!

– Kolbeigh van Keuken

Bon Apetit’s Formerly-Styled Food Editor, and a devoted fan of the 2003 Lindsay Lohan film, Freaky Friday. I’ve spent a lifetime exploring flavour combinations and perfecting recipes. Don't take it lightly – this is serious food!

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