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Homemade Coconut Curry Shredded Beef

  • Yield 6
  • Prep 15 minutes
  • Cook 45 minutes
Homemade Coconut Curry Shredded Beef

Homemade Coconut Curry Shredded Beef is a beef recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.

Ingredients

Yield: 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)

Method

  1. Sear the beef. Salt the beef generously with salt and pepper. Warm the oil in a large stockpot or sauté pan over medium-a hot burner. Tip in 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.

  2. Slow cook. 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. Tip in 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. Lid 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.

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

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

  5. Plate Plate the beef over rice or noodles alongside the cucumber salad, garnished with fresh cilantro, and enjoy!

More from Beef

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