Curry-Coconut Pot Roast | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Name: Curry-Coconut Pot Roast | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Ingredients: 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

www.177milkstreet.com

This Sri-Lankan inspired braised beef (smore) uses coconut oil to sauté the aromatics, reinforcing the flavor of shredded coconut and coconut milk in the sauce.

Keywords

Milk Street
Food
Biscuits

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Ingredients

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