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Coconut Curry Shredded Beef

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Gimme some Oven

Total Time

8 hours

Prep Time

15 minutes

Cook Time

7 hours and 45 minutes

Rating

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Ingredients

6 servings

3 pound beef chuck roast, cut into 2.5-inch cubes
fine sea salt and freshly-ground black pepper
2 tablespoons olive oil
1 small white onion, sliced
3 large garlic cloves, pressed
1/2 cup beef broth
1/4 cup Thai red curry paste
2 tablespoons minced or grated fresh ginger
1 tablespoon packed brown sugar
1 (15-ounce) can full-fat coconut milk
2 tablespoons fresh lime juice
chopped fresh cilantro and finely-chopped peanuts, for garnish
cooked rice or noodles, for serving
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon granulated sugar
6 Persian cucumbers (or 2 English cucumbers), diagonally sliced into half rounds
3 tablespoons finely-chopped fresh cilantro or mint (or a combination)

Kid-Friendly Dinner Sautéing Intermediate ...

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Preparation

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Step 1

Sear the beef

Step 2

Season the beef generously with salt and pepper. Heat the oil in a large stockpot or sauté pan over medium-high heat. Add the beef in a single layer and let it cook undisturbed until the bottom layer develops a deep golden brown sear. Flip the beef and continue searing each side until evenly browned.

Step 3

Slow cook

Step 4

While the beef sears, prep the broth. In the bowl of a large slow cooker, stir together the onion, garlic, beef broth, curry paste, ginger and brown sugar until combined. Add the beef in a single layer on top of the onion mixture and toss so that it is coated on all sides with the broth. Cover and slow cook on high for 4-5 hours or on low for 7-8 hours or until the beef is tender and shreds easily with a fork.

Step 5

Make the cucumber salad

Step 6

Up to 1 hour before serving, whisk together the lime juice, fish sauce and sugar together in a mixing bowl until combined. Add the cucumbers and cilantro/mint and toss until evenly coated. Cover and refrigerate until ready to serve.

Step 7

Shred the beef

Step 8

Transfer the beef to a plate and use two forks to shred it into bite-sized pieces. Add the coconut milk and lime juice to the slow cooker and stir to combine. Add the shredded beef back in and toss to coat in the sauce.