Hawaiian Coconut Milk Corned Beef and Cabbage

Hawaiian Coconut Milk Corned Beef and Cabbage is a favorite dish all over the Islands. It has also gained popularity internationally, and can be found in many Hawaiian cuisine themed restaurant chains. There are quite a few variations on it, but this Hawaiian Coconut Milk Corned Beef and Cabbage is fundamentally traditional – and super delicious!

(Photo Attributed to Author: Jonathunder)

Hawaiian Coconut Milk Corned Beef and Cabbage Recipe-

Ingredients:

4 lb. beef brisket
4 cups water
15 oz. coconut milk
2 tbsp. tomato paste
1 tbsp. fish sauce
1 tbsp. red curry paste
1 tsp. ground coriander
2 bay leaves
1 medium sized yellow onion, peeled and rough chopped
2 stalks celery, chopped into large chunks
2 carrots, peeled and cut into large chunks
1 lb. potatoes, peeled and cut into large chunks
1/2 small head cabbage, cored and cut into large chunks

Directions:

Place the beef brisket in the bottom of a Dutch oven, fat-side up.
Stir in the water, fish sauce, red curry paste, coriander, coconut milk, tomato paste and bay leaves. Bring the pot to a vigorous, rolling boil; skim off any foam that accumulates.
Now add and stir in the carrots, celery, and onion. Bring the mixture back up to a boil, then reduce the heat to low, achieving just a lively simmer. Cover the Dutch oven, and cook for 3 hours – turn the brisket over about 2 hours into the cooking time.
After 3 hours, add and stir in the cabbage and potatoes and cabbage; continue cooking for about another half an hour, or until the cabbage is soft and sweet and the potatoes are cooked through and tender.
Transfer the beef onto a serving platter; slice off thin pieces, cutting perpendicular to the grain.
To serve your Hawaiian Coconut Milk Corned Beef and Cabbage, place several slices of beef int each serving bowl, and then ladle a generous helping of the potato cabbage mixture into bowls and top with a few more slices of the beef.

Note: For more delicious Hawaiian recipes, click here.