Coconut Milk Corned Beef and Cabbage recipe

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Ingredients

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
½ small head cabbage, cored and cut into large chunks

Nutrition Info

754 calories
carbohydrate: 26 g
cholesterol: 124.2 mg
fat: 57.1 g
fiber: 5.7 g
protein: 35.9 g
saturatedFat: 29.8 g
servingSize: -
sodium: 377.3 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Stir in onion, celery, and carrots. Bring mixture to a boil, reduce heat to low, cover, and cook for 3 hours, turning once.

  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.

Recipe Yield

6 servings

Recipe Note

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.

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