Coconut Milk Corned Beef and Cabbage

The inspiration for this recipe came from a desire to combine the comforting familiarity of corned beef and cabbage. With the creamy richness and subtle sweetness of coconut milk. It’s a fusion of Irish and Southeast Asian influences.

I also wanted to create a dish that was both hearty and flavorful. But with a slightly lighter and brighter profile than the traditional version. The addition of coconut milk, tomato paste, fish sauce and red curry paste achieves just that.

This recipe is perfect for those who are looking for a new and exciting way to enjoy corned beef and cabbage. It’s a guaranteed conversation starter. And a delicious culinary adventure.

Nostalgic Appeal (with a Tropical Twist)

Corned beef and cabbage is a dish that evokes a sense of nostalgia and tradition for many. It’s often associated with St. Patrick’s Day celebrations. And hearty, home-cooked meals.

This Coconut Milk Corned Beef and Cabbage takes that familiar dish and adds a tropical twist. By incorporating coconut milk, red curry paste, and fish sauce. It’s a way to honor tradition while exploring new flavors.

There’s something inherently comforting about the combination of tender beef, flavorful vegetables, and a rich, savory broth. The addition of coconut milk adds a layer of creaminess and sweetness. That complements the other flavors beautifully.

It’s a dish that’s perfect for sharing with family and friends. It’s a unique and memorable twist on a classic. And it’s sure to become a new favorite.

Homemade Focus

I’m a passionate advocate for homemade food, and this Coconut Milk Corned Beef and Cabbage is a perfect example of the rewards of cooking from scratch. While it starts with a pre-brined corned beef, the homemade broth and flavor combinations elevate it.

Store-bought versions of corned beef and cabbage often lack the depth of flavor. And the tender texture that you can achieve by cooking it yourself. Plus, you can avoid unwanted additives.

This recipe is a testament to the fact that homemade doesn’t have to be overly complicated. It requires a bit of time and patience, as it’s a slow-cooked dish. But the steps are relatively simple.

It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavors of corned beef and cabbage. With a unique and delicious coconut milk twist.

Flavor Goal

The flavor goal of this Coconut Milk Corned Beef and Cabbage is to achieve a complex and balanced flavor profile. That’s savory, slightly sweet, tangy, and subtly spicy, with a creamy, rich broth.

The corned beef brisket provides the primary source of flavor, imparting a salty and savory taste to the broth. The coconut milk adds creaminess, richness, and a subtle sweetness. It is a perfect combination.

The tomato paste contributes umami and depth of flavor. The fish sauce adds a salty, savory, and slightly funky note that enhances the other flavors.

The red curry paste provides a touch of heat and a complex blend of spices. The ground coriander adds a warm, citrusy note. The bay leaves contribute a subtle, aromatic flavor.

Ingredient Insights

Let’s take a closer look at the ingredients. First, we have the beef brisket. This is the cut of meat traditionally used for corned beef.

I recommend using a flat-cut brisket, as it tends to be leaner and more evenly shaped than a point-cut brisket. But either will work. Look for a brisket that’s well-marbled.

Next, we have water and coconut milk, which form the base of the braising liquid. The coconut milk adds creaminess, richness, and a subtle sweetness.

Tomato paste contributes umami and depth of flavor. Fish sauce adds a salty, savory, and slightly funky note.

Red curry paste provides a touch of heat and a complex blend of spices. Ground coriander adds a warm, citrusy note. Bay leaves contribute a subtle, aromatic flavor.

Onion, celery, and carrots, cut into large chunks, add sweetness and texture. Potatoes, peeled and cut into large chunks, and cabbage, cored and cut into large chunks, are classic additions.

Essential Equipment

You’ll need a few key pieces of equipment:

A Dutch oven (or a large, heavy pot with a lid) for cooking the corned beef and vegetables.

A cutting board and a sharp knife.

That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, heavy-bottomed pot that can distribute heat evenly and is large enough to hold all the ingredients.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 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

These are the quantities from the recipe.

Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor.

Step-by-Step Instructions

Ready to make some delicious Coconut Milk Corned Beef and Cabbage? Here’s a detailed, step-by-step guide:

1. Prepare the Brisket and Braising Liquid:

Place the beef brisket, fat-side up, in the bottom of a Dutch oven (or a large, heavy pot).

Stir in the water, coconut milk, tomato paste, fish sauce, red curry paste, ground coriander, and bay leaves.

Bring the mixture to a boil over medium-high heat. Skim off any foam that accumulates on the surface. This foam is made up of impurities from the meat.

2. Add Vegetables and Simmer:

Stir in the onion, celery, and carrots.

Bring the mixture to a boil again. Then reduce the heat to low, cover the pot with a lid, and cook for 3 hours, turning the brisket once halfway through. The long, slow simmering process is essential for tenderizing the brisket.

3. Add Potatoes and Cabbage:

Stir in the potatoes and cabbage.

Cook, uncovered, until the potatoes are tender and the cabbage is soft and sweet, about 35 minutes.

4. Rest and Slice the Beef:

Transfer the cooked beef brisket to a plate.

Let it rest for 10 to 15 minutes before slicing. This allows the juices to redistribute.

Thinly slice the beef across the grain. This will make it even more tender.

5. Serve:

Ladle the potato and cabbage mixture into bowls.

Top with the sliced beef. Enjoy your flavorful and unique Coconut Milk Corned Beef and Cabbage!