Description
This Thai-Inspired Coconut Braised Beef recipe features tender chuck roasts slow-cooked in a fragrant blend of coconut milk, red curry paste, lemongrass, and lime. The dish is enriched with sweet potatoes and red bell peppers, creating a hearty, aromatic, and flavorful meal perfect to serve with rice or warm flatbread.
Ingredients
Scale
Beef and Seasoning
- 2 (3-lb) chuck roasts, fat trimmed
- 2 tbsp kosher salt
- 2 tsp freshly cracked black pepper
- 2 tbsp extra-virgin olive oil
Braising Liquid
- 4 (13.5-oz) cans coconut milk, shaken
- 4 cups beef stock
- 4 tbsp red curry paste
- 2 tsp lime zest
- 2 tbsp freshly squeezed lime juice (from 2 limes)
Aromatics and Vegetables
- 2 small yellow onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 (6-inch) pieces lemongrass, tough ends removed, smashed and cut into 1-inch slices
- 2 (1-inch) pieces fresh ginger, peeled and thinly sliced
- 8 cups cubed sweet potatoes (about 4 lbs)
- 4 large red bell peppers, sliced into ½-inch-thick strips
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow braising.
- Sear the Beef: Season the chuck roasts generously with kosher salt and freshly cracked black pepper. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until each side is browned evenly. Remove and set aside.
- Prepare the Braising Base: In the same Dutch oven, add the sliced onions, garlic, lemongrass, and ginger. Cook for 3 to 4 minutes until fragrant and softened. Stir in the red curry paste, allowing it to bloom in the aromatics. Then add the coconut milk, beef stock, lime zest, and lime juice, stirring to combine. Bring the mixture to a gentle simmer.
- Braise the Beef: Nestle the seared chuck roasts back into the pot with the braising liquid. Cover the Dutch oven with its lid and place it in the preheated oven. Braise for 2½ to 3 hours, turning the meat once halfway through, until the beef becomes fork-tender.
- Add Vegetables: Remove the Dutch oven from the oven briefly and stir in the cubed sweet potatoes and sliced red bell peppers. Cover again and return to the oven for an additional 45 minutes, until the vegetables are soft and infused with the braising flavors.
- Serve: Serve the coconut braised beef hot, accompanied by steamed rice or warm flatbread to soak up the richly flavored sauce.
Notes
- For a more intense flavor, you can marinate the beef in the salt, pepper, and some curry paste for 1 hour before searing.
- If you don’t have a Dutch oven, use a large oven-safe heavy pot with a lid.
- Leftovers can be refrigerated for up to 3 days and reheat well, allowing flavors to deepen.
- Adjust the level of heat by varying the amount of red curry paste according to your preference.
- Use full-fat coconut milk for a creamier texture and richer flavor.
