Coconut Milk Corned Beef and Cabbage

Coconut Milk Corned Beef and Cabbage

I was craving corned beef and cabbage recently, but the thought of doing the same old New England boiled dinner had me yawning. I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like. The coconut milk gave the broth a subtle sweetness and richness that I was really happy with.

Preparation Time
15 mins
Cooking Time
3 hr
Total Time
3 hr 15 mins
Calories
754 Calories

Recipe Instructions

Step 1
Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
Step 2
Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
Step 3
Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.
Coconut Milk Corned Beef and Cabbage
Coconut Milk Corned Beef and Cabbage
Coconut Milk Corned Beef and Cabbage
Coconut Milk Corned Beef and Cabbage

Ingredients

  • 4 cups water
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 4 pounds beef brisket
  • 1 teaspoon ground coriander
  • 1 tablespoon fish sauce
  • 1 (15 ounce) can coconut milk
  • 1 teaspoon red curry paste
  • 1 onion, cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 2 carrots, peeled and cut into large chunks
  • 1 pound potatoes, peeled and cut into large chunks
  • ½ small head cabbage, cored and cut into large chunks

Categories

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