Curry-Coconut Pot Roast

• 份量: 6 servings
• 总时间: 5 hours

配料

2 tablespoons coconut oil, preferably unrefined

2 large yellow onions, halved and thinly sliced

3 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons curry powder

3 lemon grass stalks, trimmed to the lower 6 inches, dry outer leaves discarded, roughly chopped

6 ounces fresh ginger, peeled and sliced into coins

½ teaspoon red pepper flakes

28 ounce can diced tomatoes

5-6 pound boneless beef chuck roast, trimmed and tied at 1-inch intervals (see note)

1 cup unsweetened wide-flake coconut

1½ tablespoons cornstarch

½ cup coconut milk

3 tablespoons lime juice

½ cup finely chopped fresh cilantro

步骤

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, heat the oil over medium until shimmering. Add the onions and cook, stirring occasionally, until light golden brown, 5 to 7 minutes. Stir in the coriander, cumin and curry powder, then cook until fragrant, about 30 seconds. Stir in the lemon grass, ginger, pepper flakes and tomatoes, then cook, scraping up any browned bits, until the liquid has evaporated, 5 to 7 minutes.

Set the roast in the pot and turn to coat. Spoon about 1 cup of the solids onto the roast, then sprinkle the coconut over it and into the pot. Cover and cook for 3 hours. Uncover the pot, scrape the coconut (which will be toasted) and solids into the cooking liquid, then return uncovered to the oven. Continue to cook until a skewer inserted at the thickest part of the meat meets no resistance, about another 1 hour.

Using tongs, transfer the roast to a shallow baking dish and tent with foil. Set a fine mesh strainer over a medium bowl. Pour the contents of the pot into the strainer and press on the solids with a rubber spatula to extract as much liquid and pulp as possible; scrape the under side of the strainer to collect the pulp. Discard the solids. You should have about 2 cups strained liquid and pulp; let settle for about 5 minutes, then use a spoon to skim off and discard the fat from the surface. Return the liquid and pulp to the Dutch oven, then stir in the coconut milk and bring to a simmer over medium.

In a small bowl, stir together 3 tablespoons water and the cornstarch. Whisk the mixture into the liquid and return to a simmer, stirring constantly, until lightly thickened, about 2 minutes. Stir in the lime juice. Taste and season with salt and pepper. Off heat, stir in the cilantro.

Transfer the roast to a cutting board. Remove and discard the twine. Cut the meat against the grain into ½-inch slices and place on a platter. Pour about ¾ cup of the sauce over the meat and serve with the remaining sauce on the side.