Asian Style Beef Roast

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READY IN: 2hrs 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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