Coconut Milk Corned Beef and Cabbage

Coconut Milk Corned Beef and Cabbage

14
Chef John 19665

"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."

Ingredients

4 h {{adjustedServings}} servings 754 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 754 kcal
  • 38%
  • Fat:
  • 57.1 g
  • 88%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

14
  1. 19 Ratings

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This was awesome! It is definitely not the norm for this dish but was very good. I cooked it in a crockpot for 6 hours and cutting it was like butter! Serve with white rice with the sauce over ...

i made this tonight for dinner. it was delicious. it reminds of of thai coconut milk soup the way it turned out...delicious

My wife is from Thailand so we know the flavors. We were mixed as to whether to even try this because I didn't want to waste a corned beef if the flavors were too "conflicted". On the other ha...