New! Coconut Red Curry Drip Beef Flavorful Delight

Ingredients

• 2 lbs beef chuck roast
• 1 can coconut milk (13.5 oz)
• 3 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 unit red bell pepper, sliced
• 1 cup beef broth
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon sunflower oil
• 1 unit fresh cilantro, for garnish
• 1 unit cooked rice, for serving

Instructions

1. Rub the beef chuck roast with salt and let it sit for about 30 minutes at room temperature to enhance the flavor.
2. In a large heavy-bottomed pot or Dutch oven, heat sunflower oil over medium-high heat. Once hot, sear the chuck roast on all sides until browned (about 3-4 minutes per side). Remove the beef and set aside.
3. In the same pot, add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. Stir in the red curry paste, allowing it to cook for another minute.
4. Pour in the coconut milk, beef broth, fish sauce, soy sauce, brown sugar, and lime juice. Whisk everything until well combined.
5. Add the seared beef back into the pot, ensuring it’s submerged in the sauce. Bring to a simmer, cover, and reduce the heat to low. Cook for 3-4 hours, or until the beef is tender and easily shreddable.
6. In the last 30 minutes of cooking, stir in the sliced red bell pepper.
7. Once the beef is tender, carefully remove it from the pot and shred it with two forks. Return the shredded beef to the pot and stir to coat it in the curry sauce.
8. Adjust seasoning as needed, adding more fish sauce, lime juice, or sugar to taste.