Slow Cooker Thai Coconut Corned Beef and Cabbage – red curry paste and coconut milk give this typical meal a Thai flair, that’s subtly sweet and rich. All done in the crockpot. The wonderful broth lends itself toward a great soup, too!
So, here we are in March and BAM! The grocery store aisle is a mile high filled with corned beef. (Is it just the markets near me, or is it super hard to find corned beef the other 11 months of the year? Surely people would eat it other than around Saint Patrick’s Day, right? It’s like trying to find a bone-in half shank ham anywhere when it’s not November. Ain’t going to happen unless you special order.)
Anyway, I bought two.
I absolutely love corned beef and cabbage. I think people regard it as a poor man’s meal, but I almost consider it a special treat since we rarely have it. Interestingly enough, the cabbage is my favorite. All soft and covered in butter. Mmmm.
This year I was sort of jonesin’ for something other than the typical New England boiled fare. I spotted this recipe from Chef John and knew the flavor profile was exactly what I wanted. I tweaked some ingredients and threw everything in the crock pot and it was perfect.
This is not at all spicy, but instead subtly sweet and rich. And there’s plenty of broth, which lends itself toward a great soup, too!
- • 1 (4-pound) corned beef brisket, rinsed and patted dry
- • 2 bay leaves
- • 1 large sweet onion, cut into large pieces
- • 1 pound baby carrots
- • 1 pound new baby potatoes, cut in half
- • 3 tablespoons tomato paste
- • 2 teaspoons Thai red curry paste
- • 1 teaspoon ground coriander
- • 1 tablespoon fish sauce
- • 1 can (13 ounce) coconut milk
- • 4 cups low-sodium chicken broth or water
- • 1/2 (2-pound) head cabbage, cored and cut into large chunks
- In a 6-7 quart crock pot, place corned beef, fat side up, along with the contents of the spice packet and bay leaves. Scatter the onions, carrots, and potatoes, along the sides and top.
- In a large bowl, whisk together the tomato paste, curry paste, coriander, fish sauce, coconut milk, and broth (or water.) Pour over the vegetables and corned beef.
- Cover, and cook on low for 8 1/2 hours (or 5 1/2 hours on high.)
- Remove lid and scatter the cabbage chunks over the top. Put lid back on and continue cooking for another 1 1/2 hours on low.
- Thinly slice the corned beef against the grain and serve with the vegetables, some of the cooking liquid, and butter.
Here are some ideas for left overs!
Reuben Pretzel Sliders – Belly Full
Corned Beef Cabbage Potato Hash – Nutmeg Nanny
Leftover Corned Beef Low-Carb Reuben Bake – Kalyn’s Kitchen