Coconut Red Curry Drip Beef

Ingredients:

3 pounds chuck roast or beef shoulder

1 tablespoon vegetable oil

2 cups beef broth

1 can (14 oz) coconut milk

3 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon soy sauce

2 tablespoons brown sugar

4 garlic cloves, minced

1 teaspoon ginger, grated

1 red bell pepper, sliced

1 cup baby spinach

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Directions:

Preheat your oven to 325°F (160°C).

Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove and set aside.

In the same pot, add garlic, ginger, and red curry paste. Sauté for 1-2 minutes until fragrant.

Pour in beef broth and coconut milk, stirring to combine. Add fish sauce, soy sauce, and brown sugar, and mix well.

Return the beef to the pot, ensuring it is submerged in the liquid. Cover with a lid and transfer to the oven. Cook for 2.5 to 3 hours, or until the beef is tender and easily shredded.

Remove the pot from the oven and transfer the beef to a plate. Shred the meat using two forks.

Add red bell pepper and spinach to the pot and simmer on the stovetop for 5 minutes until tender. Stir in lime juice.

Return the shredded beef to the pot and mix to coat in the sauce. Serve hot over rice or noodles, garnished with fresh cilantro.

Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes

Kcal: 450 kcal per serving | Servings: 6