Braised Beef Tom Kha Brothy Rice
Braised Beef Tom Kha Brothy Rice
Ingredients
For the Braised Beef
- 3 pounds chuck roast, fat trimmed and cut into 2 inch cubes
- 2 tablespoons avocado oil
- as needed salt, to taste
- as needed pepper, to taste
- 3 inches ginger, sliced into coins
- 4 green onions, roughly chopped
- 3 stalks lemongrass, roughly chopped
- 3 cloves garlic, peeled
- 1 tablespoon red curry paste
- 4 cups beef bone broth
- 1 tablespoon coconut sugar
- 1 tablespoon low sodium tamari
- 1 lime, juiced
- 16 ounces coconut cream
- 2 cups shiitake mushrooms, thinly sliced
For Serving and Garnish
- as needed white rice, cooked
- as needed cilantro, fresh, for garnish
- as needed green onions, sliced, for garnish
- as needed sesame seeds, for garnish
- as needed lime, wedges, for garnish
- as needed chili crunch oil, for serving
Instructions
- 1
Preheat the oven to 325°F. Season the chuck roast generously with salt and pepper.
⏱️ 5 min•🌡️ 325
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 150 min•🌡️ 325 - 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
- 8
Stir the lime juice, coconut cream, low sodium tamari, coconut sugar, and thinly sliced shiitake mushrooms into the broth in the pot.
⏱️ 3 min
- 9
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.
⏱️ 15 min•🌡️ 425
- 10
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Tom Kha Brothy Rice
For the Braised Beef
- 3 pounds chuck roast, fat trimmed and cut into 2 inch cubes
- 2 tablespoons avocado oil
- as needed salt, to taste
- as needed pepper, to taste
- 3 inches ginger, sliced into coins
- 4 green onions, roughly chopped
- 3 stalks lemongrass, roughly chopped
- 3 cloves garlic, peeled
- 1 tablespoon red curry paste
- 4 cups beef bone broth
- 1 tablespoon coconut sugar
- 1 tablespoon low sodium tamari
- 1 lime, juiced
- 16 ounces coconut cream
- 2 cups shiitake mushrooms, thinly sliced
For Serving and Garnish
- as needed white rice, cooked
- as needed cilantro, fresh, for garnish
- as needed green onions, sliced, for garnish
- as needed sesame seeds, for garnish
- as needed lime, wedges, for garnish
- as needed chili crunch oil, for serving
Instructions
- 1
Preheat the oven to 325°F. Season the chuck roast generously with salt and pepper.
⏱️ 5 min•🌡️ 325 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 150 min•🌡️ 325 - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min - 8
Stir the lime juice, coconut cream, low sodium tamari, coconut sugar, and thinly sliced shiitake mushrooms into the broth in the pot.
⏱️ 3 min - 9
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.
⏱️ 15 min•🌡️ 425 - 10
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.
⏱️ 2 min