Description
This Coconut Milk Corned Beef and Cabbage is a unique and flavorful twist on a classic dish! I’m always looking for ways to experiment with new flavors. And to put my own spin on traditional recipes.
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
Instructions
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!