Prep 45 mins
Cook 2 hrs
This is special enough for a dinner party. I sometimes use a more tender cut of meat, such as a fillet of beef or sirloin, and instead of covering tightly, as at step 9, I roast the meat along with the gravy in an uncovered roasting dish for less time. Your choice.
- 3 lbs chuck roast (or substitute blade)
- salt and pepper
- 2 tablespoons vegetable oil
- 8 green onions, finely sliced
- 2 garlic cloves, chopped
- 1 inch fresh gingerroot, finely chopped
- 1 tablespoon soya sauce
- 1 1⁄2 ounces cilantro, chopped
- 1 -2 fresh green chile, finely chopped (or red chillies)
- 1 stalk lemongrass, finely chopped
- 2 (15 ounce) cans coconut milk
- 1 lime, juice of
- Preheat oven to 350°F.
- Season meat with salt and pepper.
- Heat 1 tablespoon oil in a Dutch oven over medium high heat, then brown the meat thoroughly on all sides.
- Remove meat to a plate and set aside.
- Add remaining oil to the Dutch oven, and saute the spring onions, garlic and ginger, until the onions have softened.
- Add the soya sauce, half of the cilantro, the chillies and the lemon grass and give it a stir or two.
- Add combined coconut milk and lime juice, and bring to the boil, stirring to incorporate all the crispy bits from the bottom of the pan.
- Return meat and accumulated juices back to the pan, and bring to a simmer.
- Cover tightly, and place in the oven.
- Cook until the meat is fork tender, approximately 2 to 2 1/2 hours, making sure you turn the meat every 30 minutes.
- Lift the roast from the sauce, place on a cutting board, cover loosely with foil and let stand 10 to 15 minutes.
- Meanwhile, strain the sauce (I choose not to), then reduce over high heat if you prefer a thicker consistency.
- Carve the meat into thin slices, return to the sauce with the remainder of the chopped cilantro, and heat through gently before serving.