Coconut Milk Corned Beef and Cabbage

An exotic twist on an old classic, this corned beef and cabbage is braised in coconut milk, giving it a subtle sweetness and richness that is delightful.

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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.

Coconut Milk Corned Beef and Cabbage

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