Coconut Milk Corned Beef and Cabbage

4 pounds beef brisket

4 cups water

1 (15 ounce) can coconut milk

2 tablespoons tomato paste

1 tablespoon fish sauce

1 teaspoon red curry paste

1 teaspoon ground coriander

2 bay leaves

1 onion, cut into large chunks

2 stalks celery, cut into large chunks

2 carrots, peeled and cut into large chunks

1 pound potatoes, peeled and cut into large chunks

½ small head cabbage, cored and cut into large chunks

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.