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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 225 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	4	pounds		2812.32	0.0	375.9437	133.7213
water	4	cups		0.0	0.0	0.0	0.0
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
red curry paste	1	teaspoon		-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
bay leaf	2			-	-	-	-
onion	1		cut	64.0	14.944	1.76	0.16
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
potato	1	pound	peeled cut	349.2665	79.3334	9.2987	0.4082
head cabbage	1/2		cored cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.