Coconut Red Curry Drip Beef
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!
- Cook Time: approx. 2.5 hours
- Total Time: 0 hours
- Yield: 4 to 6 servings 1x
Ingredients
- 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.Â
Instructions
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Preheat your oven to 350 degrees F.
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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).
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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.
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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.
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Using two forks, shred the meat into chunks and bite-sized pieces. Slide these pieces, along with the juices, back into the pot.
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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. Â