Coconut Milk Corned Beef and Cabbage

Introduction & Inspiration

Corned beef and cabbage is a classic dish, often associated with St. Patrick’s Day, but enjoyed year-round for its hearty and comforting flavors. This recipe, Coconut Milk Corned Beef and Cabbage, takes a familiar dish and adds an unexpected twist with the addition of coconut milk, red curry paste, and fish sauce. It’s a fusion of flavors that’s both exciting and delicious.

My inspiration came from wanting to experiment with different flavor profiles in traditional dishes. I love the richness and subtle sweetness that coconut milk adds to savory dishes, and I thought it would be a wonderful complement to the salty, briny flavor of corned beef. The addition of red curry paste and fish sauce adds another layer of complexity and depth.

I also wanted a recipe that was relatively easy to make, using simple ingredients and straightforward techniques. This recipe achieves that, making it a great option for a weeknight meal or a special occasion.

The result, is very flavorful.

Nostalgic Appeal

Corned beef and cabbage, for many, evokes feelings of tradition, family meals, and perhaps memories of Irish heritage. It’s a dish that’s often associated with comfort food and hearty, satisfying flavors.

The addition of coconut milk, red curry paste, and fish sauce might seem unconventional, but it adds a layer of global influence that can broaden the nostalgic appeal. It might remind you of travels, favorite restaurants, or simply the enjoyment of exploring new flavors.

This Coconut Milk Corned Beef and Cabbage recipe taps into that sense of comfort and familiarity while also offering a new and exciting culinary experience. It’s a dish that’s both traditional and modern, familiar and adventurous.

It is also a perfect recipe to share.

Homemade Focus

This recipe is all about the homemade goodness. We’re starting with a whole beef brisket, slow-cooking it with vegetables and a flavorful broth infused with coconut milk, tomato paste, fish sauce, and spices. It’s about taking simple ingredients and transforming them into a deeply satisfying and flavorful meal.

I believe that homemade meals, especially those that involve slow cooking, are always more rewarding than pre-made or restaurant versions. You have complete control over the ingredients, the seasonings, and the overall flavor profile. Plus, there’s something incredibly satisfying about creating a hearty and nourishing meal from scratch.

The process of slow-cooking the brisket until it’s incredibly tender, and then adding the potatoes and cabbage to cook in the flavorful broth, is key to developing the depth of flavor in this dish. It’s a relatively hands-off process, but it makes all the difference.

The result is a dish to impress.

Flavor Goal

The primary flavor goal for this Coconut Milk Corned Beef and Cabbage is to achieve a balance of savory, salty, slightly sweet, and subtly spicy flavors, with a rich and creamy broth and incredibly tender beef and vegetables.

The beef brisket, when slow-cooked, becomes incredibly tender and flavorful, providing the savory base for the dish.

The coconut milk adds richness, creaminess, and a subtle sweetness that complements the other flavors.

The tomato paste adds a touch of acidity and umami.

The fish sauce contributes a salty, savory, and umami flavor that enhances the overall depth of the dish.

The red curry paste adds a subtle layer of heat and complexity, with its blend of spices.

The ground coriander adds a warm, citrusy note.

The bay leaves add a subtle, herbal flavor.

The onion, celery, and carrots create a classic aromatic base, adding sweetness and depth.

The potatoes and cabbage add texture and absorb the flavors of the broth.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Beef brisket: The star of the show! Choose a brisket that’s well-marbled with fat, as this will contribute to the tenderness and flavor of the finished dish.
• Water: Forms the base of the cooking liquid.
• Coconut milk: Adds richness, creaminess, and a subtle sweetness. Use full-fat coconut milk for the best flavor and texture.
• Tomato paste: Adds a touch of acidity, umami, and color.
• Fish sauce: Adds a salty, savory, and umami flavor that enhances the overall depth of the dish. Fish sauce is a key ingredient in Southeast Asian cuisine, and it adds a unique and delicious flavor to this recipe.
• Red curry paste: Adds a subtle layer of heat and complexity, with its blend of spices. You can adjust the amount of red curry paste to your liking.
• Ground coriander: Adds a warm, citrusy note.
• Bay leaves: Add a subtle, herbal flavor.
• Onion, cut into large chunks: Adds sweetness and depth of flavor.
• Celery, cut into large chunks: Adds a subtle savory flavor.
• Carrots, peeled and cut into large chunks: Add sweetness and color.
• Potatoes, peeled and cut into large chunks: Add heartiness and absorb the flavors of the broth. Yukon Gold potatoes are a good choice for their creamy texture.
• Cabbage, cored and cut into large chunks: Adds a slightly sweet and earthy flavor, and a satisfying texture.

Essential Equipment

Here are the tools, you will need:

• Dutch oven or large, heavy-bottomed pot: Essential for slow-cooking the brisket and vegetables. A Dutch oven is ideal because it distributes heat evenly and can go from stovetop to oven (although this recipe doesn’t require oven cooking).
• Cutting board and knife: For chopping the vegetables.
• Measuring cups and spoons: For accurate measurements.
• Wooden spoon or spatula: For stirring.
• Ladle: For serving the stew.
• Slotted spoon

List of Ingredients

Here’s a complete list of the ingredients you’ll need, 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
• 1/2 small head cabbage, cored and cut into large chunks

Step-by-Step Instructions

Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Prepare Brisket

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

Step 2: Add Liquids and Seasonings

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

Step 3: Bring to a Boil and Skim

Bring the mixture to a boil over high heat. As it comes to a boil, skim off any foam that accumulates on the surface.

Step 4: Add Vegetables (Except Potatoes and Cabbage)

Stir in the onion, celery, and carrots.

Step 5: Simmer

Bring the mixture back to a boil, then reduce the heat to low, cover the pot tightly, and cook for 3 hours, turning the brisket once halfway through the cooking time.

Step 6: Add Potatoes and Cabbage

Stir in the potatoes and cabbage.

Step 7: Continue Simmering

Continue to cook, covered, until the potatoes are tender and the cabbage is soft and sweet, about 35 minutes.

Step 8: Slice Beef and Serve

Transfer the beef brisket to a plate or cutting board. Thinly slice the beef across the grain.

Ladle the potato and cabbage mixture into bowls.

Top with the sliced beef.

Serve hot. Enjoy this flavorful and unique twist on corned beef and cabbage!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My brisket is tough.

Solution: Make sure you’re cooking the brisket over low heat for a long enough period of time. Slow cooking is key to breaking down the tough connective tissue in the brisket and making it tender.

Problem: My broth is too thin.

Solution: You can simmer the broth, uncovered, for a longer period of time to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering broth to thicken it.Problem: My broth is too blend.Solution: Add more salt, and spices.

Problem: My vegetables are mushy.

Solution: Don’t add the potatoes and cabbage until the last 35 minutes of cooking time.

Tips and Variations

Here are some tips and variations to customize your Coconut Milk Corned Beef and Cabbage:

Tip: For the best flavor, use high-quality ingredients, especially the beef brisket and coconut milk.

Tip: If you don’t have a Dutch oven, you can use a large, heavy-bottomed pot with a tight-fitting lid.

Variation: Add other vegetables to the dish, such as:

• Parsnips
• Turnips
• Rutabagas

Variation: Use a different type of meat, such as:

• Corned beef (for a more traditional flavor)
• Beef chuck roast
• Pork shoulder

Variation: For a spicier dish, add more red curry paste or a pinch of cayenne pepper.

Variation: Garnish with fresh herbs, such as parsley or cilantro.Variation: Add some ginger.

Serving and Pairing Suggestions

This Coconut Milk Corned Beef and Cabbage is a hearty and complete meal on its own, but here are some serving and pairing suggestions:

• Serve with crusty bread or Irish soda bread: For soaking up the delicious broth.
• Serve with a dollop of sour cream or yogurt (optional):
• Pair with a glass of beer (such as a stout or a lager) or a dry red wine.
• Serve with a fresh green salad

Nutritional Information

Nutritional content will vary. These numbers are estimations only; specific preparation and brands will influence the final values.

Here’s an approximate nutritional breakdown per serving (assuming 6 servings):

• Calories: 450-550
• Fat: 20-30g (depending on the fat content of the brisket and whether full-fat or reduced-fat coconut milk is used)
• Saturates: 10-15g
• Protein: 30-40g
• Carbohydrates: 20-30g
• Fiber: 4-6g
• Sugar: 5-8g
• Sodium: 400-600mg (depending on the salt added and the fish sauce used)

This Coconut Milk Corned Beef and Cabbage is a good source of protein. It also provides vitamins and minerals from the vegetables.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Coconut Milk Corned Beef and Cabbage by placing a beef brisket in a Dutch oven, adding water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves, bringing it to a boil, skimming off any foam, adding onion, celery, and carrots, simmering for 3 hours, adding potatoes and cabbage, cooking until tender, slicing the beef, and serving.

Q&A:

Q: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the brisket in a skillet (optional, but recommended for better flavor). Then, transfer the brisket and all the other ingredients (except the potatoes and cabbage) to a slow cooker. Cook on low for 8-10 hours, or on high for 4-5 hours. Add the potatoes and cabbage during the last hour of cooking time.

Q: Can I make this recipe in an Instant Pot?

A: Yes, you can make this in an Instant Pot. Brown the brisket using the Sauté function (optional, but recommended). Add the remaining ingredients (except the potatoes and cabbage). Cook on high pressure for 60 minutes, followed by a natural pressure release. Add the potatoes and cabbage and cook on high pressure for another 5 minutes, followed by a quick release.

Q: Can I freeze this dish?

A: Yes, this dish freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.Q: How can i store the leftover?

A: Keep them in the fridge, in an airthight container.