This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
If you want to take your braising game to the next level, there’s no better place to start than with this savory and complex dish.
Keith McBrayer
Ingredients
Braising meat
- beef chuck, cubed~ 3 lb
- saltas needed
- neutral oila spoonful
Aromatic paste
- garlic, diced5 cloves
- shallots, diced2-3
- fresh ginger, diced2 spoonfuls
- turmeric powder2 spoonfuls
- galangal root, diced2 spoonfuls
Spices
- cumina spoonful
- ground coriandera spoonful
- coconut flakesa spoonful
Braising liquid & flavorings
- coconut milk~ 700 g
- lemongrass2-3 stalks
- makrut lime leaves2-3
Method
Step 1: Salt & sear the beef
Generously season the meat chunks with salt on each side.
Heat a Dutch oven or pot over medium-high heat and add the oil. the beef in batches until well .
Step 2: Make the aromatic paste
In a mortar & pestle or food processor, puree aromatics into a rough paste.
Add to the braising pot with the meat, making sure it’s enough to coat each piece after mixing. Stir and the mixture until the paste starts to and cling to each piece.
Sprinkle the ground spices over top.
Step 3: Add the remaining ingredients & braise
Add the whole lemongrass, lime leaves, and coconut milk - enough to just cover the meat.
Cover the Dutch oven and pop into a 300°F/148°C oven to for 3-5 hours or until the meat is completely fork tender.
Let it rest and cool out of the oven for at least an hour.
Step 4: Shred & serve
Shred the meat to your desired consistency.
Taste and adjust with more salt, if needed. Serve over rice!
FAQ
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