Coconut Milk Corned Beef and Cabbage recipe
All Recipes Main Dish Recipes Beef Corned Beef 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
Nutrition Info
- 754 caloriescarbohydrate: 26 gcholesterol: 124.2 mgfat: 57.1 gfiber: 5.7 gprotein: 35.9 gsaturatedFat: 29.8 gservingSize: -sodium: 377.3 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Coconut Milk Corned Beef and Cabbage
Directions
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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.
Stir in onion, celery, and carrots. Bring mixture to a boil, reduce heat to low, cover, and cook for 3 hours, turning once.
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.