Coconut Milk Corned Beef And Cabbage

• 4 pounds beef brisket
• 4 cups water
• 1 (15 ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• 1 teaspoon red curry paste
• 1 teaspoon ground coriander
• 2 bay leaves
• 1 onion, cut into large chunks
• 2 stalks celery, cut into large chunks
• 2 carrots, peeled and cut into large chunks
• 1 pound potatoes, peeled and cut into large chunks
• 1/2 small head cabbage, cored and cut into large chunks

1. 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.
2. Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
3. 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.

beef brisket, water, coconut milk, tomato paste, fish sauce, red curry, ground coriander, bay leaves, onion, stalks celery, carrots, potatoes, head cabbage

Taken from www.allrecipes.com/recipe/222236/coconut-milk-corned-beef-and-cabbage/ (may not work)