Coconut-Braised Beef
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2hot dried red chilies
- 3garlic cloves, peeled
- 11-inch piece ginger, peeled and roughly chopped
- 1tablespoon chili powder
- Juice and zest of 2 limes, or 2 tablespoons rice or other mild vinegar
- 2tablespoons corn, grapeseed or other neutral oil
- 1½pounds beef, preferably chuck, cut into 1-inch cubes
- 2cups coconut milk (or 1 can, about 1½ cups, plus ½ cup water)
- Salt to taste
Nutritional analysis per serving (4 servings)
529 calories; 40 grams fat; 25 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 737 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
- Step 2
Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
- Step 3
Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
- Step 4
Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.
Private Notes
Comments
I completely changed the cooking method by browning the meat first then adding the mixture from step one, letting that sauté a bit with the browned meat. Why let the minced garlic and ginger burn while you brown the meat?? Then added the coconut milk and water, covered the pan somewhat loosely and ran it into a 325 degree oven for about two hours, not letting the meat go too long, just until tender, but not over cooked. See Kenji's notes on that on Serious Eats.
You can also make this in a pressure cooker: Cover and bring up to pressure after step 2, let go for about 15 minutes. Then continue with step 4.
This was delicious but I had my doubts while making it. I'm glad I made a day ahead. It took 3 hours to braise and another 90 minutes to simmer off enough of the excess liquid. My limes were very juicy. Did I simmer too gently? It would have been nice to have an alternative to dried red chiles. I used 1 tsp red pepper flakes. Would probably try a little more next time. I used 2 lb chuck and it served 4 with none left over.
I didn’t have any chuck so I used ground lamb. I also threw in some leftover butternut squash. I added a bit of star anise and Chinese 5 spice to the puree. It was more curry like than a dry dish. It was soooooo good!!
Did they put achiote in the sauce for the picture or something? I made this and the color made it end up more like the color of a light tomato cream sauce. I also had a lot of excess fat in the sauce, I’d recommend others pour half out before adding the tomatoes and coconut milk.
I'm guessing this turned out like a light tomato cream sauce because you added tomatoes. There aren't any tomatoes in this recipe.
Delicious recipe…Like some of the other contributors I browned the Beef, Top Round, first with onions and carrots then added the paste from step one. Added some beef stock to the Coconut Milk and a touch of back strap molasses. Cooked in the oven, covered at 325 for two hours. I then finished the sauce with a touch of sour cream on the stove top. I really liked the dish and will make it again!
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