This Thai Corned Beef and Cabbage recipe, made in the crock pot, is subtly sweet and rich, with a wonderful leftover broth perfect for soup. Red curry paste and coconut milk give this traditional homemade dinner a delicious Thai flair.
It seems like once we hit March – 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.
My family absolutely LOVES my classic corned beef and cabbage recipe, but this year I was interested in trying something different. 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!
Crock Pot Corned Beef Recipe Tips
- You should rinse the corned beef before you cook it. Rinsing the beef will remove some of the excess salt. If you don’t rinse it, it may be saltier than you’d like.
- Make sure to use low sodium broth. Corned beef tends to be quite salty, and with the addition of fish sauce the dish may end up too salty with regular broth.
- Wait until the end to add the cabbage. The cabbage will be way overcooked and mushy if you add it in the beginning.
Crock Pot Corned Beef Recipe Variations
- Full fat coconut milk is best in this dish but you can use light coconut milk if you’d like.
- Kick up the heat a little with a different curry paste! Red curry paste tends to be the most mild, but yellow or green can add some spice.
- The fish sauce really adds a depth of flavor to this dish. It is typically located in the International aisle of the grocery store. If you can’t find it, you can use soy sauce instead, though you should start by using about half the amount and add more at the end if needed.
- Try a different type of cabbage! Napa or savoy cabbage would work well in this recipe.
Thai Corned Beef and Cabbage Video
Here are some ideas for corned beef left overs!
Other Slow Cooker Recipes To Try!
Thai Corned Beef and Cabbage – Crock Pot
- 3-5 pound corned beef brisket , rinsed and patted dry
- 2 medium 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
- 13 ounce can coconut milk
- 4 cups low-sodium chicken broth (or water)
- 1/2 head small 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 6 hours.
- Remove lid and scatter the cabbage chunks over the top. Put lid back on and continue cooking for another 2 hours on low.
- Thinly slice the corned beef against the grain and serve with the vegetables, some of the cooking liquid, and butter.
- NOTE: potatoes and carrots will get quite soft being cooked all day. If you prefer firmer veggies, I recommend adding them in around the 3 1/2 to 4 hour mark.