Coconut Milk Corned Beef and Cabbage

Place brisket fat-side up in the bottom of a Dutch oven. Stir in water coconut milk tomato paste fish sauce red curry paste coriander and bay leaves. Bring to a boil and skim off any foam that accumulates.

Stir in onion celery and carrots. Bring mixture to a boil; reduce heat to low cover and cook for 3 hours turning once.

Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.