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
- Rinse the corned beef under cold water to remove any excess salt. Pat it dry with paper towels.
- In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until they become translucent and fragrant.
- Add the corned beef to the pot and brown it on all sides, ensuring a nice crust forms on the meat.
- Pour in the coconut milk, ensuring it covers the corned beef. Add the black peppercorns, mustard seeds, and bay leaves.
- 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.
- Once the corned beef is tender, remove it from the pot and set it aside to rest.
- 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.
- Slice the corned beef against the grain into thin slices.
- Serve the tender corned beef slices alongside the cabbage wedges and spoon over some of the coconut milk broth from the pot.
- Season with salt and pepper to taste.
- Enjoy the delightful combination of flavors and textures in this Coconut Milk Corned Beef and Cabbage dish.
