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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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

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

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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