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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. Season meat with salt and pepper.
3. Heat 1 tablespoon oil in a Dutch oven over medium high heat, then brown the meat thoroughly on all sides.
4. Remove meat to a plate and set aside.
5. Add remaining oil to the Dutch oven, and saute the spring onions, garlic and ginger, until the onions have softened.
6. Add the soya sauce, half of the cilantro, the chillies and the lemon grass and give it a stir or two.
7. 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.
8. Return meat and accumulated juices back to the pan, and bring to a simmer.
9. Cover tightly, and place in the oven.
10. Cook until the meat is fork tender, approximately 2 to 2 1/2 hours, making sure you turn the meat every 30 minutes.
11. Lift the roast from the sauce, place on a cutting board, cover loosely with foil and let stand 10 to 15 minutes.
12. Meanwhile, strain the sauce (I choose not to), then reduce over high heat if you prefer a thicker consistency.
13. 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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