CATEGORIES
Main dish

Corned Beef with Coconut Milk

Prep:
15 m
Cook:
3 h 45 m
Ready in:
4 h 0 m
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Coconut milk makes this corned beef extra special!
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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
  1. 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. 
  2. Next, add onion, celery, and carrots. Bring to a boil. Cook for 3 hours over low, turning once. 
  3. Add cabbage and potatoes. Cook for 30 minutes, or until tender. Transfer the beef to a plate. Slice.
  4. Then, transfer the cabbage mixture into bowls. Top with beef. Serve and enjoy your Corned Beef!
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