Corned Beef with Coconut Milk and Veggies

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Corned Beef with Coconut Milk and VeggiesCorned Beef with Coconut Milk and Veggies

Corned Beef with Coconut Milk and Veggies Recipe ( Video )

This is a steaming bowl of Corned Beef with Coconut Milk and Veggies you can enjoy, and it is Irish-American/Thai Fusion.

Added by on 03 Jan 2011 @ 13:01

Category: Soup Recipes   |   Views: 815

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Ingredients

  • 4 lbs corned beef brisket
  • 1 (15-oz) can coconut milk
  • 2 teaspoon red curry paste
  • 1 tbsp fish sauce
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp Ground Coriander
  • 1 quart water
  • 1 onion
  • 2 rib celery
  • 2 carrots
  • 1 lbs potatoes
  • 1/2 small green cabbage

Instructions

  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.

  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.

  3. Remove the corned beef brisket. Take off the excess fat. Cut the beef across the grain.

  4. Transfer the vegetables mixture on a serving plate, topped with the beef slices. Enjoy!

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