Imported from Instagram

Coconut Red Curry Shredded Beef Bowls

Name: Coconut Red Curry Shredded Beef Bowls
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 6 servings
Cuisine: Southeast Asian
Ingredients: 2.75 lb Chuck roast (Source gives a range of 2½ to 3 lb; use within that range.); 2.5 tbsp Thai red curry paste (Source gives 2 to 3 tbsp initially; optional additional 1 tbsp if desired for more curry flavor or color.); 2.5 cups Beef bone broth (Source gives 2 to 3 cups initially; up to 1 additional cup may be added when finishing for a brothier result.); 1 Yellow onion (Medium, sliced.); 1 head Garlic (Cloves peeled; the author used 27 cloves and notes that 4 to 6 cloves also work.); 2 inch piece Ginger (Sliced.); 1 tbsp Honey; 13.5 oz Full-fat coconut milk (One can.); 1 Lime juice (Juice of 1 lime; the author recommends using it for acidity.); Jasmine rice (Cooked; amount not specified, for serving.); 2 Persian cucumbers (Diced.); 3 Green onions (Sliced.); Cilantro (Optional; amount not specified, for serving.); Chili oil (Optional; amount not specified, for serving.); Lime wedges (For serving; amount not specified.)

Recipe by Tadas Mikuckis @superfoodsguy · Instagram

Imported by Ana Maria Archila on SeeMeCook

Fall-apart chuck roast is braised with Thai red curry paste, aromatics, honey, and beef broth, then served with a creamy coconut curry broth over jasmine rice. Fresh cucumber, green onion, and lime brighten the rich, spicy bowls.

6 servings265 minSoutheast Asian

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Ingredients

2.75 lb Chuck roast (Source gives a range of 2½ to 3 lb; use within that range.)
2.5 tbsp Thai red curry paste (Source gives 2 to 3 tbsp initially; optional additional 1 tbsp if desired for more curry flavor or color.)
2.5 cups Beef bone broth (Source gives 2 to 3 cups initially; up to 1 additional cup may be added when finishing for a brothier result.)
1 Yellow onion (Medium, sliced.)
1 head Garlic (Cloves peeled; the author used 27 cloves and notes that 4 to 6 cloves also work.)
2 inch piece Ginger (Sliced.)
1 tbsp Honey
13.5 oz Full-fat coconut milk (One can.)
1 Lime juice (Juice of 1 lime; the author recommends using it for acidity.)
Jasmine rice (Cooked; amount not specified, for serving.)
2 Persian cucumbers (Diced.)
3 Green onions (Sliced.)
Cilantro (Optional; amount not specified, for serving.)
Chili oil (Optional; amount not specified, for serving.)
Lime wedges (For serving; amount not specified.)

Steps

1
Heat the oven to 325°F (165°C), with a rack positioned in the middle.
2
Place the chuck roast in a Dutch oven. Add the initial amount of Thai red curry paste, beef bone broth, sliced onion, peeled garlic cloves, sliced ginger, and honey.
3
Toss everything together, coating the beef well with curry paste, especially on top. Check that the broth reaches about two-thirds of the way up the beef.
4
Cover the Dutch oven with its lid and bake for 3½ to 4 hours, until the beef shreds easily.
5
If the top needs more browning, remove the lid for the final 10 to 20 minutes, when the beef is nearly tender.
6
Transfer the beef to a bowl. Strain the braising juices through a fine-mesh strainer, gently pressing the aromatics; discard the solids and skim excess fat from the juices.
7
Shred the beef separately, then toss it with ¼ to ½ cup of the concentrated braising juices.
8
Return the remaining strained juices to the Dutch oven. If desired, stir in 1 tablespoon more Thai red curry paste for extra curry flavor or color, and simmer for 5 minutes.
9
Add the coconut milk. If you want a brothier curry, add up to 1 cup more beef bone broth.
10
Warm gently for 5 minutes, then turn off the heat.
11
Serve cooked jasmine rice and shredded beef in bowls. Ladle the curry broth around the beef.
12
Finish with diced cucumber, sliced green onions, optional cilantro and chili oil, and lime juice. Serve with lime wedges.

Notes

The source does not specify the quantity of cooked jasmine rice, optional cilantro, optional chili oil, or lime wedges. Sesame seeds appear in the spoken transcript but not in the written recipe, so they are not included.