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Preheat the oven to 325°F. Season the chuck roast generously with salt and pepper.

Heat the avocado oil in a Dutch oven or braiser over medium-high heat. Add the seasoned beef and brown on all sides until a deep crust forms. Remove the browned meat from the pot and set it aside on a plate.

Reduce the heat to medium. Add the red curry paste to the hot oil and fry for 1 minute, stirring constantly. Then, add the sliced ginger, roughly chopped green onions, roughly chopped lemongrass, and peeled garlic cloves. Sauté the aromatics for 1 to 2 minutes until fragrant.

Deglaze the pot with the beef bone broth, scraping the bottom of the pan with a wooden spoon to release any browned bits that have stuck.

Return the browned beef to the pot. Cover the Dutch oven with its lid and braise in the preheated oven for 2 to 2 1/2 hours, or until the meat is very tender and pulls apart easily with two forks.
Once the beef is tender, remove the pot from the oven. Carefully remove the braised beef from the pot and set it aside on a clean plate. Increase the oven temperature to 425°F.

Strain the broth from the pot through a fine-mesh sieve into a bowl, discarding all the cooked aromatics. Return the strained broth back into the Dutch oven.

Stir the lime juice, coconut cream, low sodium tamari, coconut sugar, and thinly sliced shiitake mushrooms into the broth in the pot.

Return the braised beef to the pot with the broth and mushrooms. Place the uncovered pot back into the 425°F oven and roast for an additional 15 minutes, or until the beef is slightly caramelized and the mushrooms have cooked down and softened.

Serve the Braised Beef Tom Kha Brothy Rice hot over cooked white rice. Garnish generously with fresh cilantro, sliced green onions, sesame seeds, and lime wedges. A drizzle of chili crunch oil is highly recommended for an extra kick.


Preheat the oven to 325°F. Season the chuck roast generously with salt and pepper.

Heat the avocado oil in a Dutch oven or braiser over medium-high heat. Add the seasoned beef and brown on all sides until a deep crust forms. Remove the browned meat from the pot and set it aside on a plate.

Reduce the heat to medium. Add the red curry paste to the hot oil and fry for 1 minute, stirring constantly. Then, add the sliced ginger, roughly chopped green onions, roughly chopped lemongrass, and peeled garlic cloves. Sauté the aromatics for 1 to 2 minutes until fragrant.

Deglaze the pot with the beef bone broth, scraping the bottom of the pan with a wooden spoon to release any browned bits that have stuck.

Return the browned beef to the pot. Cover the Dutch oven with its lid and braise in the preheated oven for 2 to 2 1/2 hours, or until the meat is very tender and pulls apart easily with two forks.
Once the beef is tender, remove the pot from the oven. Carefully remove the braised beef from the pot and set it aside on a clean plate. Increase the oven temperature to 425°F.

Strain the broth from the pot through a fine-mesh sieve into a bowl, discarding all the cooked aromatics. Return the strained broth back into the Dutch oven.

Stir the lime juice, coconut cream, low sodium tamari, coconut sugar, and thinly sliced shiitake mushrooms into the broth in the pot.

Return the braised beef to the pot with the broth and mushrooms. Place the uncovered pot back into the 425°F oven and roast for an additional 15 minutes, or until the beef is slightly caramelized and the mushrooms have cooked down and softened.

Serve the Braised Beef Tom Kha Brothy Rice hot over cooked white rice. Garnish generously with fresh cilantro, sliced green onions, sesame seeds, and lime wedges. A drizzle of chili crunch oil is highly recommended for an extra kick.
