Coconut Milk Corned Beef and Cabbage
I hope this comprehensive guide has inspired you to make this delicious and flavorful Coconut Milk Corned Beef and Cabbage! It’s a unique and satisfying twist on a classic dish that’s perfect for any occasion.
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
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!