Delicious and Flavorful Coconut Milk Corned Beef and Cabbage Recipe

Indulge in the rich and creamy flavors of coconut milk infused with corned beef and cabbage in this delectable and comforting American dish. This recipe pairs the melt-in-your-mouth tenderness of slow-cooked corned beef with the mild sweetness and velvety texture of coconut milk. The addition of savory cabbage and other aromatic spices creates a perfect harmony of flavors. Whip up this delightful dish in just a few simple steps and enjoy a satisfying meal for the whole family.

Ingredients

• 3 pounds corned beef brisket
• 1 can (13.5 ounces) coconut milk
• 1 medium head cabbage, cut into wedges
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 2 bay leaves
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Directions

1. Rinse the corned beef under cold water to remove any excess salt. Pat it dry with paper towels.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until they become translucent and fragrant.
3. Add the corned beef to the pot and brown it on all sides, ensuring a nice crust forms on the meat.
4. Pour in the coconut milk, ensuring it covers the corned beef. Add the black peppercorns, mustard seeds, and bay leaves.
5. Bring the pot to a boil, then reduce the heat to low. Cover the pot and let the corned beef simmer gently for about 2 hours or until tender.
6. Once the corned beef is tender, remove it from the pot and set it aside to rest.
7. In the same pot, add the cabbage wedges and simmer them in the remaining coconut milk broth until they become tender but still slightly crisp.
8. Slice the corned beef against the grain into thin slices.
9. Serve the tender corned beef slices alongside the cabbage wedges and spoon over some of the coconut milk broth from the pot.
10. Season with salt and pepper to taste.
11. Enjoy the delightful combination of flavors and textures in this Coconut Milk Corned Beef and Cabbage dish.

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