Coconut Curry Shredded Beef

Name: Coconut Curry Shredded Beef
Prep time: 15 min
Cook time: 465 min
Total time: 480 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3 pound beef chuck roast, cut into 2.5-inch cubes; fine sea salt and freshly-ground black pepper; 2 tablespoons olive oil; 1 small white onion, sliced; 3 large garlic cloves, pressed; 1/2 cup beef broth; 1/4 cup Thai red curry paste; 2 tablespoons minced or grated fresh ginger; 1 tablespoon packed brown sugar; 1 (15-ounce) can full-fat coconut milk; 2 tablespoons fresh lime juice; chopped fresh cilantro and finely-chopped peanuts, for garnish; cooked rice or noodles, for serving; 2 tablespoons fresh lime juice; 1 tablespoon fish sauce; 1 tablespoon granulated sugar; 6 Persian cucumbers (or 2 English cucumbers), diagonally sliced into half rounds; 3 tablespoons finely-chopped fresh cilantro or mint (or a combination)

This coconut curry shredded beef recipe is cooked in a richly-flavored Thai red coconut curry broth until it's melt-in-your-mouth tender, then served over rice or noodles with a crisp cucumber salad. See notes below for Instant Pot (pressure cooker) option.

⏱️ 480 min 🔪 Prep: 15 min 🔥 Cook: 465 min 📊 Hard 👁️ 2 views

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Foto: Gimme Some Oven — Ali

Ingredients

6 servings

3 pound beef chuck roast, cut into 2.5-inch cubes
fine sea salt and freshly-ground black pepper
2 tablespoons olive oil
1 small white onion, sliced
3 large garlic cloves, pressed
1/2 cup beef broth
1/4 cup Thai red curry paste
2 tablespoons minced or grated fresh ginger
1 tablespoon packed brown sugar
1 (15-ounce) can full-fat coconut milk
2 tablespoons fresh lime juice
chopped fresh cilantro and finely-chopped peanuts, for garnish
cooked rice or noodles, for serving
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon granulated sugar
6 Persian cucumbers (or 2 English cucumbers), diagonally sliced into half rounds
3 tablespoons finely-chopped fresh cilantro or mint (or a combination)

Steps

Season the beef generously with salt and pepper. Heat the oil in a large stockpot or sauté pan over medium-high heat. Add the beef in a single layer and let it cook undisturbed until the bottom layer develops a deep golden brown sear. Flip the beef and continue searing each side until evenly browned.
While the beef sears, prep the broth. In the bowl of a large slow cooker, stir together the onion, garlic, beef broth, curry paste, ginger and brown sugar until combined. Add the beef in a single layer on top of the onion mixture and toss so that it is coated on all sides with the broth. Cover and slow cook on high for 4-5 hours or on low for 7-8 hours or until the beef is tender and shreds easily with a fork.
Up to 1 hour before serving, whisk together the lime juice, fish sauce and sugar together in a mixing bowl until combined. Add the cucumbers and cilantro/mint and toss until evenly coated. Cover and refrigerate until ready to serve.
Transfer the beef to a plate and use two forks to shred it into bite-sized pieces. Add the coconut milk and lime juice to the slow cooker and stir to combine. Add the shredded beef back in and toss to coat in the sauce.
Serve. Serve the beef over rice or noodles alongside the cucumber salad, garnished with fresh cilantro, and enjoy!