Thai Green Roast Beef
Beef roast cooked slowly in creamy Thai green curry base is the ultimate comfort for the cold weather. Fragrant, rich, and a bit spicy, the winter temperatures are no match for this melt in the mouth one pot dinner. Serve over rice for your next cosy Sunday lunch.
Serves 4-6
Effort: Easy/ Moderate
Prep: 20 mins
Cook: 2 hours 15 mins
Gluten free
Ingredients
1 (1-1.5 kg) beef roast - such as chuck or bolar blade
1 tbsp olive oil
1 can coconut cream
1L (4 cups) beef stock
3 tbsp green curry paste
Zest and juice of 1 lime
1 small onion, thinly sliced
2 garlic cloves, minced
1 inch piece ginger, peeled and finely grated (or 1 tbsp of ginger paste)
2 large sweet potatoes, peeled and cubed into 2-inch cubes
2 red capsicum, cut into thick matchsticks
Coriander - to serve
Thai basil or mint - to serve
Fresh chilli -to serve
Instructions
Preheat the oven to 190c/ 170c fan.
Season the beef all over with the salt and pepper and 1 tbsp of the green curry paste. Heat the olive oil in a cast iron pot over medium heat. Once the oil is glistening, add the meat and cook until browned, about 5 minutes per side. Transfer the meat to a plate.
Set aside 1 cup of the coconut cream for later use. To the cast iron pot, add the remaining cup coconut cream, 2 cups of the beef stock, 2 tbsp green curry paste, lime zest and juice, onion, garlic, and ginger. Whisk to combine.
Bring the mixture to a simmer, then return the meat to the pot along with any collected juices. Cover the pot and transfer it to the oven.
Cook for about 2 hours, or until the meat is very tender. Using tongs or two forks, transfer the meat to a plate and loosely cover in foil.
Add the remaining 2 cups of beef stock, the reserved 1 cup coconut cream, the sweet potato, and capsicum to the pot. Increase the heat to high and bring to a boil, and then reduce the heat to medium low and cook until the sweet potato is just tender, 15 minutes.
Before adding the beef back to the pot, shred into big chunky pieces. Stir through the sauce.
Serve the curry as is or spooned over rice of choice. Top with sliced chilli, coriander, Thai basil, and/or mint as desired.
Hints & tips
Beef - Chuck & bolar blade are great for slow roasting or diced for braising/stewing.
Bolar blade is cut from the shoulder clod portion of the Chuck. It does a lot of work during the steer's lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavour. It's a great lower-cost cut for pot roasting (braising), cutting stew meat.
Chuck is a cut from the neck bones to under the shoulder of the cow. As with the blade, the chuck is very tasty with a good level of fat and gelatine content.
Easy swaps - Swap coconut cream for coconut milk for a lighter sauce.
Also swap sweet potato for normal potato or pumpkin if that’s what you have in.
Serving suggestion - Serve in a bowl with rice and some winter greens - don’t forget the garlic naan to mop up at the end.
Portion size - This serves 4-6. A delicious roast that only develops in time. Leftovers are perfect for lunches or portioned up to freeze.
Storage - Store in the fridge for 3 days. Suitable for freezing.
