Description
This Coconut Curry Shredded Beef recipe combines tender, slow-cooked beef chuck roast with a rich and flavorful coconut curry sauce. Searing the beef first locks in the juices, while slow cooking allows the flavors to meld beautifully. Finished with fresh cilantro and lime wedges, this dish is perfect for a comforting and aromatic meal.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck roast
- Salt and pepper, to taste
Curry Sauce
- 1 can (13.5 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons curry powder
- 1 tablespoon brown sugar
- 2 teaspoons minced garlic
- 1 onion, chopped
- 1 bell pepper, sliced
- 1 tablespoon fish sauce (optional)
Garnish and Serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Trim and Season: Trim any excess fat from the beef chuck roast. Season it generously with salt and pepper on all sides to enhance the flavor.
- Sear the Beef: Heat a large skillet over high heat and sear the beef on all sides until browned, about 3-4 minutes per side. This step seals in juices and develops a rich crust.
- Prepare Slow Cooker: Transfer the seared beef to the slow cooker. Add the chopped onion, sliced bell pepper, minced garlic, coconut milk, beef broth, curry powder, brown sugar, and fish sauce if using.
- Cook the Beef: Cover and cook on low for 6-8 hours until the beef is fork-tender. Alternatively, for stovetop cooking, bring everything to a simmer in a covered pot, then reduce heat to low and cook for 2-3 hours until tender.
- Shred the Beef: Remove the beef from the slow cooker or pot and shred it thoroughly using two forks.
- Mix with Sauce: Return the shredded beef to the sauce in the slow cooker or pot, mixing well so the meat absorbs the flavorful curry sauce.
- Adjust Seasonings: Taste and adjust seasoning by adding more salt, pepper, or brown sugar as desired for balance.
- Serve: Let the dish rest for a few minutes to meld flavors and cool slightly. Garnish with fresh cilantro and serve with lime wedges for a bright finish.
Notes
- For extra depth of flavor, searing the beef is highly recommended before slow cooking.
- If fish sauce is not available or preferred, you can omit it or substitute with soy sauce for a vegetarian alternative.
- The dish can be served with rice, naan, or your choice of sides to complement the coconut curry flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For a faster stovetop method, start with smaller beef pieces to reduce cooking time.
