Beef Braised in Coconut Milk

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  • 1 tbsp coconut oil
  • 3 lbs beef chuck roast cut into 6 pieces, trimmed of obvious excess fat
  • coarse salt
  • 1 small onion sliced into 1-inch pieces
  • 2 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 1 lime zested
  • 2 tbsp Thai curry paste (green or red)
  • 1 can coconut milk
  • 2 tbsp maple syrup or more to taste
  • 2 tbsp Thai fish sauce or more to taste
  • 1 bell pepper cut into 1-inch pieces
  • 1 lime juiced, about 2 tbsp
  • 2 scallions chopped
  • ¼ cup fresh basil thinly sliced
  • cauliflower rice
  • Preheat oven to 275°F. Heat a Dutch oven over medium-high heat. Sprinkle beef pieces with salt. Add oil to the pan and when it is hot, brown the beef pieces thoroughly, three pieces at a time, setting pieces aside on a plate as you go.
  • When all the beef is browned, lower heat to medium, and add onion, garlic, ginger, lime zest, and curry paste and saute for 2-3 minutes. Stir in coconut milk, brown sugar, and fish sauce. Settle beef pieces into the pan (and any accumulated juices from the plate) and cover tightly. Bring to a simmer, then transfer pot to the oven. (Alternately, transfer the coconut milk mixture to a crock pot. Settle the beef pieces into the crock pot. Add the bell pepper. Cover and cook on low setting for 8-10 hours. Season with lime juice and adjust seasoning per instructions below.)
  • Bake for 2-3 hours, or until beef is falling apart (or “fork”) tender. Remove beef pieces to a cutting board. Set pan over medium heat and when it simmers, stir in bell pepper and simmer uncovered for a few minutes until pepper is tender. Stir in lime juice and taste sauce for seasoning – add more fish sauce for saltiness, more maple syrup for sweetness, more lime for sourness. Stir in scallions and basil. Pull beef into bite-sized pieces and add back to the pan. Serve with rice or cauliflower rice.
This delicious recipe is courtesy of Stephanie Meyer of Fresh Tart. 
Tips: You can find Thai curry paste in the Asian food aisle of most grocery stores. Use canned full-fat coconut milk over a boxed variety - the boxed milks are much more watery.