Step 1: Prepare the Pickle-Brined Cabbage (Optional, but Recommended). In a small bowl or jar, combine the ½ cup of dill pickle brine and the ½ cup of water. Add 2-3 large pieces of the cabbage to the brine, making sure they are submerged. Let them sit at room temperature for at least 30 minutes, or refrigerate for up to a few hours.

Step 2: Prepare the Brisket. Place the beef brisket, fat-side up, in the bottom of your Dutch oven or large pot.

Step 3: Combine Braising Liquid. Stir in the water, coconut milk, tomato paste, fish sauce, red curry paste, ground coriander, and bay leaves. Bring the mixture to a boil over medium-high heat.

Step 4: Skim Foam. As the mixture comes to a boil, skim off any foam that rises to the surface.

Step 5: Add Vegetables (Except Potatoes and Cabbage). Stir in the onion chunks, celery chunks, and carrot chunks.

Step 6: Simmer. Bring the mixture back to a boil, then reduce the heat to low, cover the pot, and cook for 3 hours, turning the brisket once halfway through.

Step 7: Add Potatoes and Cabbage. After 3 hours, stir in the potato chunks and the remaining (non-brined) cabbage chunks.

Step 8: Continue Simmering. Continue to cook, uncovered, until the potatoes are tender and the cabbage is soft and sweet, about 35 minutes more. Add the drained, pickle-brined cabbage pieces during the last 10 minutes of cooking.

Step 9: Rest and Slice Beef. Transfer the beef brisket to a plate and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful meat. Thinly slice the beef across the grain.

Step 10: Serve. Ladle the potato and cabbage mixture into bowls. Top with the sliced beef.

Step 11: Garnish and Enjoy! Serve with kimchi (optional) and chilled dill pickle spears on the side.