This Thai Corned Beef and Cabbage recipe 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 fun Thai flair. Watch the video to see how to make this easy crock pot dish!
Prep Time: 10mins
Cook Time: 10hrs
Total Time: 10hrs10mins
3-5poundcorned beef brisket, rinsed and patted dry
1largesweet onion, cut into large pieces
1poundnew baby potatoes, cut in half
2teaspoonsThai red curry paste
13ouncecan coconut milk
4cupslow-sodium chicken broth(or water)
1/2headsmall 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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Course: Main Course
Keyword: corned beef and cabbage, crock pot corned beef