Coconut Milk Corned Beef And Cabbage

Ingredients

• Servings: 6
• 4 pounds beef brisket
• 4 cups water
• 1 (15 ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• 1 teaspoon red curry paste
• 1 teaspoon ground coriander
• 2 bay leaves
• 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
• 1/2 small head cabbage, cored and cut into large chunks

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 45 mins

Ready Time: 4 hrs


• 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.
• stir in onion, celery, and carrots. bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
• 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.