Coconut Braised Beef
Indulge in the rich, aromatic flavors of Coconut Braised Beef, a comforting one-pot dish that combines tender, melt-in-your-mouth beef chuck roast with a luscious, spiced coconut milk sauce. Infused with fragrant garlic, ginger, and warm spices like cumin, coriander, and turmeric, this recipe achieves a perfect harmony of savory, sweet, and tangy notes with the addition of fish sauce, brown sugar, and lime juice. Simmered low and slow, the beef absorbs the vibrant flavors of the braising liquid, resulting in a dish that's both hearty and satisfying. Serve this crowd-pleasing meal over fluffy rice or with crusty bread to soak up every drop of the indulgent sauce. Perfect for cozy gatherings or an impressive dinner, Coconut Braised Beef is a show-stopping recipe that delivers restaurant-worthy results at home.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 stick cinnamon stick
- 13.5 ounces coconut milk
- 1.5 cups beef broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon optional red chili flakes (for heat)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef on all sides until well-browned, about 3-4 minutes per side, then transfer to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 5-6 minutes until softened and golden.
Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, and the cinnamon stick, cooking for another 1 minute to bloom the spices.
Pour in the coconut milk, beef broth, fish sauce, and brown sugar, stirring to combine.
Return the seared beef to the pot, ensuring it is mostly submerged in the braising liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot with a lid.
Cook the beef for 2.5 to 3 hours, turning the beef halfway through, until it is fork-tender.
Once cooked, remove the beef from the pot and shred it using two forks. Discard the cinnamon stick.
Stir the lime juice and optional red chili flakes into the sauce for a bright, slightly spicy finish.
Return the shredded beef to the pot, stirring to fully coat it in the sauce.
Garnish with chopped fresh cilantro and serve warm over rice or with bread.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
