Slow Cooked Beef Curry

Slow Cooked Beef Curry

i found myself craving this after visiting Lotus of Siam in Vegas. There are just a few ingredients and the star is cuts of fork tender chuck roast that are braised in a curry sauce, inside a dutch oven.

Ingredients

3 lbs. boneless chuck roast
Olive oil
Salt
2 large shallots
5 cloves garlic
4 oz. of your favorite curry paste (for this recipe i like red curry)
32 oz. beef broth
1 can coconut milk
1/2 tablespoon fish sauce (my favorite all-around fish sauce)
1 tablespoon flour
1 tablespoon sugar
2-3 kaffir lime leaves
1 teaspoon cumin

Instructions

1. Preheat oven to 350 ℉

2. Cut chuck roast into pieces that are around 3” in length and 1” in width. Lightly salt the beef (a lot of salt is added with the fish sauce and beef broth, so don’t over do it here).

3. Prep by roughly chopping the shallots and trimming the garlic (the garlic can go in whole, i like the lightly smash the garlic, using the side of a chef’s knife, to help release some of the flavors. Have your flour, curry, and broth nearby.

4. Heat a few splashes of oil in an enamel dutch oven. i use a Le Creuset 6 3/4-Qt.

5. Add the beef to the pot and allow to brown, without touching them, for a few minutes on each side. You want to develop a nice, rich brown color all over the pieces of chuck roast.

6. Remove the beef and set aside.

7. In the same pot used to brown the beef, add the shallots, garlic, and curry paste. Stir and let cook for 30-45 seconds.

8. Add in flour and stir until the flour is fully incorporated.

9. Add beef stock, lime leaves, and cumin.

10. Cover the pot and place into the oven for around 2.5 hours or until the beef is fork tender.

11. Remove the beef and set aside. This is so the beef doesn’t fall apart while you are finishing the curry.

12. Add coconut milk, fish sauce, and sugar. Stir to combine and simmer on the stove top for 10-15 minutes until flavors are well blended and the curry slightly thickens.

13. Return beef to the curry, or serve separate. Enjoy with rice.