Coconut milk makes this corned beef extra special!
INGREDIENTS
Servings: 6
Beef brisket
4 lbs
Water
4 cups
Fish sauce
1 tbsp
Coconut milk
1 (15 oz) can
Tomato paste
2 tbsp
Red curry paste
1 tsp
Ground coriander
1 tsp
Bay leaves
2
Onion
1, cut into chunks
Celery
2 stalks, cut into chunks
Carrots
2, peeled, cut into chunks
Small head cabbage
1/2, cored, cut into chunks
Potatoes
1 lb, peeled, cut into chunks
DIRECTIONS
- Place the beef in the bottom of a Dutch oven. Add water, fish sauce, coconut milk, tomato paste, curry paste, coriander, and bay leaves. Bring to a boil.
- Next, add onion, celery, and carrots. Bring to a boil. Cook for 3 hours over low, turning once.
- Add cabbage and potatoes. Cook for 30 minutes, or until tender. Transfer the beef to a plate. Slice.
- Then, transfer the cabbage mixture into bowls. Top with beef. Serve and enjoy your Corned Beef!
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