Asian Style Beef Roast

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 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.