September 22, 2026

THAI-INSPIRED COCONUT BRAISED CHUCK ROAST

Serves: 6 | Prep: 20 min | Cook: 2.5 - 3 hr

Ingredients:

  • Chuck Roast
  • 3½–4 lb Chuck Roast
  • Kosher Salt & Black Pepper
  • 1½ Tbsp. Neutral Oil
  • 1 Medium Yellow Onion, Thinly Sliced
  • 4 Garlic Cloves, Minced
  • 1 Tbsp. Fresh Ginger, Grated
  • 1–2 Tbsp. Red Curry Paste
  • 1 Can (13.5 oz.) Full-Fat Coconut Milk
  • 1½ Cups Beef Broth
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Brown Sugar
  • 1 Tbsp. Fresh Lime Juice
  • 1 tsp. Lime Zest
  • 1 Red Bell Pepper, Sliced.

Coconut Rice

  • 2 Cups Jasmine Rice
  • 1 Can (13.5 oz.) Full-Fat Coconut Milk
  • 1¼ Cups Water
  • ½ tsp. Kosher Salt
  • 1 tsp. Sugar, Optional
  • Zest of ½ Lime

 

Finishing

  • Fresh Cilantro
  • Sliced Green Onions
  • Lime Wedges
  • Chopped Roasted Peanuts or Cashews, Optional

Directions:

  1. Preheat oven to 325°F. Pat chuck roast dry and season generously with kosher salt and black pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear roast for 4–5 minutes per side until deeply browned. Remove and set aside.
  3. Reduce heat to medium. Add sliced onion and cook for 4–5 minutes. Stir in garlic, ginger, and red curry paste. Cook for 1 minute until fragrant.
  4. Pour in a splash of beef broth, scraping up the browned bits. Add remaining broth, coconut milk, soy sauce, and brown sugar. Stir to combine.
  5. Return roast to the Dutch oven. Cover and braise for 3–3½ hours, turning once, until the beef is fork-tender. Add sliced bell pepper during the final 20–30 minutes.
  6. Transfer beef to a cutting board and loosely cover. Skim excess fat from the sauce. Stir in lime juice and zest. Simmer uncovered for 8–10 minutes toreduce slightly.
  7. Prepare the coconut rice. Rinse jasmine rice until water runs mostly clear. Combine rice, coconut milk, water, salt, and sugar in a saucepan. Bring to a gentle boil, stir once, reduce heat to low, and cover. Cook for 15 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff gently and fold inlime zest.
  8. Assemble. Spoon coconut rice into shallow bowls. Arrange large pieces of tender beef alongside the rice and generously spoon over the coconut braising sauce. Finish with cilantro, green onions, chopped nuts, and fresh lime wedges. Serve immediately

 

Written by info tangen draw