Recipe: Corned Beef with Coconut Milk and Veggies
Ingredients
- 4 pound corned beef brisket
- 1 (15-oz) can coconut milk
- 1-2 teaspoon red curry paste
- 1 tablespoon fish sauce
- 2 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon ground coriander
- 1 quart water
- 1 onion
- 2 rib celery
- 2 carrots
- 1 pound potatoes
- 1/2 small green cabbage
Instructions
Step 1
Put 4 pound corned beef brisket in a dutch oven.Add 1 (15-oz) can coconut milk,
1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.),
1 quart water,
2 tablespoon tomato paste,
2 bay leaves,
and 1 teaspoon ground coriander. Bring it to a simmer.
Step 2
Add 1 chopped onion,2 chopped rib celery,
2 chopped carrots. Bring it to a simmer. Simmer covered on low heat for 1 1/2 hours. Flip the corned beef, continue to simmer for 1 1/2 hours. Add 1 pound chopped potatoes and 1/2 small green cabbage. Bring it to a simmer, then simmer for 35-40 minutes.
Step 3
Remove the corned beef brisket. Take off the excess fat. Cut the beef across the grain.
Step 4
Transfer the vegetables mixture on a serving plate, topped with the beef slices. Enjoy!
