Coconut Milk Corned Beef and Cabbage

Coconut Milk Corned Beef and Cabbage

14
Chef John 15828

"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.
Tips & Tricks
Stuffed Cabbage Rolls

These stuffed cabbage rolls make a great dinner for a crowd.

Coconut Milk Rice Pudding

Watch Chef John put a few tasty twists on classic rice pudding.

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Reviews 14

  1. 19 Ratings

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applesnyder
7/17/2012

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 the top for more of an oriental flair.

tylerheck
6/3/2012

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

rhouser
3/17/2013

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 hand, the "same old" corn beef and cabbage IS kind of boring. WOW was this good. The ammounts of coconut milk and curry paste were just enough to "hint" at the changed recipe and there was a richness in the broth that we both loved. Only change I made was to use a crock pot instead of a dutch oven. Now my wife and I are talking about whether to "push" the coconut milk and curry to make them a little more prominent. We LOVED this as written and I recommend this as a change. It is NOT radical nor conflicted at the table. thanks rc