Thai Coconut Braised Beef
Thai Coconut Braised Beef
Ingredients
- 1 kg beef chuck roast
- salt, to taste
- black pepper, to taste
- 2 tablespoons oil, for searing
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 red chilies, sliced (optional)
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 400 ml coconut milk
- 250 ml beef broth
- 1 tablespoon lime juice
- fresh cilantro, for garnish
- fresh basil, for garnish
Instructions
- 1
Cut the beef chuck roast into large, bite-sized cubes. Pat the beef cubes dry thoroughly with paper towels. Season generously all over with salt and black pepper.
⏱️ 10 min
- 2
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef cubes to the hot oil in batches, being careful not to overcrowd the pot. Sear until all sides are golden brown. Once seared, remove the beef from the pot and set aside.
⏱️ 10 min
- 3
Add the 1 large sliced onion to the same pot with the remaining oil and beef drippings. Sauté until the onion is softened and translucent, which should take approximately 5 minutes.
⏱️ 5 min
- 4
Stir in the 4 minced garlic cloves, 1 inch grated fresh ginger, and 2 sliced red chilies (if using). Continue to cook for another 2 minutes until the aromatics become fragrant.
⏱️ 2 min
- 5
Add 2 tablespoons red curry paste, 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 1 tablespoon brown sugar to the pot. Stir well and cook for 1 minute, ensuring the paste is well combined and fragrant.
⏱️ 1 min
- 6
Pour in 400 ml coconut milk and 250 ml beef broth. Bring the mixture to a gentle simmer, scraping the bottom of the pot to loosen any browned bits, which will add flavor to the sauce.
⏱️ 2 min
- 7
Return the seared beef cubes to the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise for 2.5 to 3 hours, or until the beef is incredibly tender and can be easily shredded with a fork. Stir occasionally during the braising process to prevent sticking and ensure even cooking.
⏱️ 180 min
- 8
Once the beef is tender, remove the pot from the heat. Stir in 1 tablespoon of fresh lime juice.
⏱️ 1 min
- 9
Garnish the Thai Coconut Braised Beef with fresh cilantro and fresh basil before serving. It is recommended to serve with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Coconut Braised Beef
- 1 kg beef chuck roast
- salt, to taste
- black pepper, to taste
- 2 tablespoons oil, for searing
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 red chilies, sliced (optional)
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 400 ml coconut milk
- 250 ml beef broth
- 1 tablespoon lime juice
- fresh cilantro, for garnish
- fresh basil, for garnish
Instructions
- 1
Cut the beef chuck roast into large, bite-sized cubes. Pat the beef cubes dry thoroughly with paper towels. Season generously all over with salt and black pepper.
⏱️ 10 min - 2
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef cubes to the hot oil in batches, being careful not to overcrowd the pot. Sear until all sides are golden brown. Once seared, remove the beef from the pot and set aside.
⏱️ 10 min - 3
Add the 1 large sliced onion to the same pot with the remaining oil and beef drippings. Sauté until the onion is softened and translucent, which should take approximately 5 minutes.
⏱️ 5 min - 4
Stir in the 4 minced garlic cloves, 1 inch grated fresh ginger, and 2 sliced red chilies (if using). Continue to cook for another 2 minutes until the aromatics become fragrant.
⏱️ 2 min - 5
Add 2 tablespoons red curry paste, 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 1 tablespoon brown sugar to the pot. Stir well and cook for 1 minute, ensuring the paste is well combined and fragrant.
⏱️ 1 min - 6
Pour in 400 ml coconut milk and 250 ml beef broth. Bring the mixture to a gentle simmer, scraping the bottom of the pot to loosen any browned bits, which will add flavor to the sauce.
⏱️ 2 min - 7
Return the seared beef cubes to the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise for 2.5 to 3 hours, or until the beef is incredibly tender and can be easily shredded with a fork. Stir occasionally during the braising process to prevent sticking and ensure even cooking.
⏱️ 180 min - 8
Once the beef is tender, remove the pot from the heat. Stir in 1 tablespoon of fresh lime juice.
⏱️ 1 min - 9
Garnish the Thai Coconut Braised Beef with fresh cilantro and fresh basil before serving. It is recommended to serve with rice.
⏱️ 1 min