New! Coconut Red Curry Drip Beef (we updated a favorite)

Schedule-wise, today is a pretty packed one if my to-do list has anything to say about it. But even so, I have a recipe that is so delicious, so in need of your attention, that I couldn’t not share it. It just has to happen, that’s all there is to it. Today, I bring you this slightly updated version of our reader favorite Coconut Red Curry Drip Beef (slow roasted beef in a sweet and salty and garlicky coconut red curry broth) with totally unabashed love and adoration. This is a VERY good one, guys.

What exactly IS drip beef?

So, the 4-1-1 on drip beef is this: it is an old-school(ish) preparation of chuck roast, in which the roast is braised or slow-cooked for hours, along with some zippy pickled peppers, broth, seasonings, and garlic. It becomes incredibly succulent and fork-tender – falling apart into a beautiful mess of shredded beef that works perfectly when piled to high heaven atop some soft Italian rolls (yes, it is very much like Italian beef if not EXACTLY LIKE ITALIAN BEEF). 

My recipe here, though, takes the classic drip beef preparation on a really fun and wild vacation to Southeast Asia. The addition of fragrant red curry paste, sweet basil, lemongrass (optional only, see suggestion), fresh ginger, and my favorite ingredient of all time: coconut milk, really amp things up. It’s pretty crazy how, with just these simple additions, you can totally transform a relatively basic, familiar recipe into something that feels so very special.

This Coconut Red Curry Drip Beef is familiar yet exotic, very special yet still simple to pull off.

 What you’ll need to make this curried spin on Drip Beef

This recipes reads in a most delicious, “how bad can it be?” sort of way. I mean, we’re talking beef, coconut milk, Thai red curry paste, soy sauce … I could go on. But it’s still quite simple, all told. This is a recipe that feels special, maybe a little exotic if you don’t cook too often with curry pastes (ohhh are you in for a nice treat, then). But even so, it’s very accessible – everything for this Drip Beef can be purchased in a standard American grocery store, no problem.

That said, if you can’t find red curry paste or if your store is out of it, then go ahead and grab the green curry paste (usually at least one type is available). This would then become a verdant, glowing pot of Coconut GREEN Curry Drip Beef instead. Different flavor profile, yes, but equally delicious.

I love green curry, in fact, and use it in one of my most well-loved recipes, my Coconut Green Curry Salmon. It’s also the superstar in my easy Green Curry Chicken and Corn Chowder. Oh! And since we’re on the topic of curry pastes, if you find yourself with extra, then go ahead and whip up this Thai Style Peanut Curry Chicken and Noodles or the best ever Red Curry Mac and Cheese.

INGREDIENTS

Olive Oil: We need a good amount of fat in which to brown our beef. So don’t be shy here. You are welcome to sub in your favorite high-heat tolerant cooking oil, though. Canola oil or vegetable oil would be great. Refined coconut oil as well.

Chuck roast: Our buddy Chuck is the champ when it comes to great cuts of meat to use in long, slower cooks like this one. It’s the hero in the storied history of pot roast and gets top billing in Italian Beef land. Since that’s basically what we’re making here, but with a red curry twist, we shall reach for chuck yet again. It has good fat content, which lends great flavor and richness to things. It’s also built for longer cooking, as it is a bit tougher in structure than say, a tenderloin.

All Purpose Flour: This provides that fetching browned crust that I kept yammering on about before. It’s a crucial part of this recipe but if you’re trying to avoid gluten, you can use corn starch here instead, or just skip it

Beef broth: I suppose you could use water, but this simple, easy-to-find, affordable ingredient yield great depth of flavor to this drip beef recipe. It makes the beef taste like the best, most confident version of itself.

Coconut milk: I always suggest you use full-fat, as it will yield the best, most consistent results for you. Low-fat versions are more processed and just replace the lost fat with sugar, so you’re not really any better off using that (health-wise). Be sure to shake them before opening, as the solids will, well … solidify, on the bottom of the can.

Soy sauce (or tamari): This gives the salty umami blast that this recipe both wants and needs. You can certainly use more than I’ve indicated here. But just taste as you add to avoid overdoing it. Tamari is gluten-free, by the way. So, use that if you’re trying to avoid gluten.

Thai style red curry paste (purchased or homemade): One of my favorite ready made ingredients of all time, this stuff is gold to me. It gives such a delicious spin to what is basically a standard drip beef recipe, taking it in an entirely new direction. It is made with TONS of aromatics and flavorings and is a store-bought item that really holds its own. It saves us so much time and effort – and money as well. So, I always keep a jar around.

Fresh ginger: This gorgeous aromatic is pretty much always in my kitchen, ready to flavor everything from soups and stews to meatballs and noodle dishes. Here, it lends its magic to our coconutty broth, teaming up with garlic to bloom the flavors beautifully. You can grate it on a rasp/microplane or mince it with your knife.

Fresh garlic: Needs no explanation. This recipes is really all about flavor, so I’ve gone in and added more garlic to the mix. Also, rather than instructing you to crush the cloves as I did in my first publishing, we’ll mince them. This boosts the garlicky flavors as well.

Sugar: You’ll find sugar in many Southeast Asian recipes as well (like Northern Thailand’s famous Khao Soi, for example). This is a cuisine that masters the art of balancing big flavors – and sugar helps with that. This drip beef isn’t some Southeast Asian classic, but we’re taking our flavor cues from that part of the world, and are grateful for them with every bite.

Fish sauce: This is a new add to this recipe, and the thing that makes it EVEN BETTER than before. Please give it a try! This stuff adds the most incredible salty, funky note to so many Southeast Asian dishes, that I can’t imagine not having some around at all times. It’s the key ingredient in my favorite salad – this Khao Yum Gai Zap-inspired crispy chicken number.

Onion: The third aromatic in the trifecta here (along with garlic and ginger). You can use any color you like.

SERVING SUGGESTION: Serve over some cooked rice or long noodle.

OPTIONAL THINGS: If you like spice, a thinly sliced jalapeño can be added when the onion goes in, or some sliced sweet peppers. Sometimes I add a squeeze of lemongrass paste into the mix as well, but I don’t include it in my core recipe, because it’s not essential and not quite as easy for everyone to find. 

How Do You Make Drip Beef?

Our process here begins in much the same way as every other pot roast’s story – we’ll generously salt and pepper the beef and dust it in a sheer coating of flour. Then, a nice sear on both sides in a hot Dutch oven will create a gorgeously flavorful crust that will translate all the way to the final dish here. That crunchy crust I tell you … it’s just so darn lovable. (You can see it in the photo below, even after cooking and shredding.) This crust is the ticket to creating extra flavor without having to add a lot of extra ingredients.

After searing the roast, you will transfer it to a tray for a while, while you quickly whip up the braising liquid. This is where the drip beef takes its vacation, stepping away from tradition and becoming something brand spanking new. This braising liquid is simply beef broth, red curry paste, coconut milk, aromatics, soy sauce, and a tiny bit of sugar. Don’t scold me for adding sugar here! Just a little bit will create a hint of sweetness in the coconut curry that is, in my opinion, what makes everything so completely addictive. 

To serve, I pile the saucy beef on top of noodles or rice (here, I opted for Chinese style noodles) and top with fresh basil and pickled sugar snap peas. Those are completely optional, as I realize they aren’t easy to find. You can swap in regular snap peas if you like. I think they add a lovely crunch and freshness to the dish. 

I hope you guys have a chance try this one this weekend. It’s truly delicious and I have a feeling it might make its way into your regular meal rotations, just as it has mine. 

Curried Drip Beef METHOD

1. Preheat your oven to 350 degrees F.
2. Add the oil to a large Dutch oven or deep, lidded, oven-proof pot over med-high heat. Season both sides of your roast liberally with salt and pepper and coat evenly with flour. Place the roast into the pan and sear the meat on both sides until a brown crust forms; about 5 minutes per side. Transfer the roast to a platter or tray and set aside (you’ll use this tray again later).
3. Lower the heat to medium-low and add the broth, coconut milk, soy sauce, curry paste, ginger, garlic, and sugar to the pot. Stir to mix. Gently place the beef in the pan, cover with the lid, and place in the oven to roast for 2 hours.
4. After two hours, remove the roast from the oven and carefully transfer the beef to a sheet pan/tray. I like to skim some of the fat (about ¼ cup) from the sauce at this point.
5. Using two forks, shred the meat into chunks and bite-sized pieces. Slide these pieces, along with the juices, back into the pot.
6. Add the sliced onion and peppers (if using; check suggestion) to the pot. Allow the mixture to rest for about 5 minutes before serving; this will soften the veggies just a bit, leaving plenty of crunch as a contrast against the tender, saucy beef. Serve the drip beef in bowls with rice or noodles, with extra drippings on the side (see note).

How to make the best Drip Beef even better

1. NOTE 1: This recipe can be made Whole 30 compliant by omitting the flour and the sugar.
2. NOTE 2: This Drip Beef can be prepared in the slow cooker, instead of the oven. Simply sear the roast on the stovetop in a large pan, as directed, and then stir together the braising liquid (beginning with the broth) directly in the slow cooker. Set the seared beef inside, cover, and cook on high for 6 to 7 hours or until fall-apart tender.
3. NOTE 3: To create an even * more * flavorful sauce, you can remove the beef when it’s finished cooking and simmer the drippings/juices until they’re reduced by about half. This will intensify the flavors and create a slightly thicker sauce (will also be saltier). You can also add a slurry, or paste made from corn starch or flour mixed with a little of the liquid in the pot (2 tablespoons corn starch to 1.5 tablespoons liquid). Just bring the drippings to a boil, add that slurry, and whisk vigorously until mixed (no lumps!). Reduce the heat and simmer for a few minutes until thickened.  

If you like the looks of this easy Drip Beef recipe, you might also want to try:

Spiced Beef Stew with Sweet Potatoes

Best Ever Szechuan Crispy Beef Stir Fry

Best Beef Stroganoff with Vodka Sauce

Julia Child’s Beef Bourguignon

Texas Style Oven Roasted Beef Brisket

Korean Style Braised Beef with Pickled and Jammy Eggs

Slow Cooker Chipotle Honey Ropa Vieja

Coconut Red Curry Drip Beef

Print Recipe

Pin Recipe

Incredibly flavorful and beautifully spiced, this (new and improved!) recipe is a bit like you family’s favorite pot roast met up with both an Italian Beef sandwich and a Thai-style red curry and lived so happily ever after. A fusion recipe that everyone always raves about, our Coconut Red Curry Drip Beef is easy to riff on as well, so play around with things as you see fit. See the note for easy slow cooker directions!

• Author: Lauren McDuffie
• Cook Time: approx. 2.5 hours
• Total Time: 0 hours
• Yield: 4 to 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• One 2.5 – 3 pound chuck roast
• 2 teaspoons salt
• 2 teaspoons freshly cracked pepper
• 2 tablespoon flour
• 1 cup beef broth
• Two 14.5-ounce cans coconut milk (shake them before opening)
• 1/4 cup soy sauce
• 4-ounce jar Thai-style red curry paste (purchased or homemade)
• 1.5– inch piece of fresh ginger peeled and grated or minced
• 6 large garlic cloves, minced or grated
• 3 teaspoons sugar
• 1 tablespoon fish sauce
• 1/2 large onion sliced

SERVING SUGGESTION: Serve over some cooked rice or long noodles.

OPTIONAL THINGS: If you like spice, a thinly sliced jalapeño can be added when the onion goes in, or some sliced sweet peppers. Sometimes I add a squeeze of lemongrass paste into the mix as well, but I don’t include it in my core recipe, because it’s not essential and not quite as easy for everyone to find. 

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350 degrees F.
2. Add the oil to a large Dutch oven or lidded, oven-proof pot over med-high heat. Season both sides of your roast liberally with salt and pepper and coat evenly with flour. Place the roast into the pan and sear the meat on both sides until a brown crust forms; about 5 minutes per side. Transfer the roast to a platter or tray and set aside (you’ll use this tray again later).

3. Lower the heat to medium-low and add the broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce to the pot. Stir to mix. Gently place the beef in the pan, cover with the lid, and place in the oven to roast for 2 hours.

4. After two hours, remove the roast from the oven and carefully transfer the beef to a sheet pan/tray. I like to skim some of the fat (about ¼ cup) from the sauce at this point.
5. Using two forks, shred the meat into chunks and bite-sized pieces. Slide these pieces, along with the juices, back into the pot.

6. Add the sliced onion and peppers (if using; check suggestion) to the pot. Allow the mixture to rest for about 5 minutes before serving; this will soften the veggies just a bit, leaving plenty of crunch as a contrast against the tender, saucy beef. Serve the drip beef in bowls with rice or noodles, with extra drippings on the side (see note).

Notes

NOTE 1: This recipe can be made Whole 30 compliant by omitting the flour and the sugar.

NOTE 2: This Drip Beef can be prepared in the slow cooker, instead of the oven. Simply sear the roast on the stovetop in a large pan, as directed, and then stir together the braising liquid (beginning with the broth) directly in the slow cooker. Set the seared beef inside, cover, and cook on high for 6 to 7 hours or until fall-apart tender.

NOTE 3: To create an even * more * flavorful sauce, you can remove the beef when it’s finished cooking and simmer the drippings/juices until they’re reduced by about half. This will intensify the flavors and create a slightly thicker sauce. You can also add a slurry, or paste made from corn starch or flour mixed with a little water (2 tablespoons corn starch to 1.5 tablespoons water). Just bring the drippings to a boil, add that slurry, and whisk vigorously until mixed (no lumps!). Reduce the heat and simmer for a few minutes until thickened.