Beef Braised in Coconut Milk

Beef Braised in Coconut Milk
Serves 6

1 Tbsp. coconut oil
2.5 lbs. beef chuck roast, cubed
coarse salt
1 small onion, sliced into 1-inch pieces
4 cloves garlic, minced
1 Tbsp. freshly grated ginger
3 chilies, minced
zest of 1 lime
2 Tbsp. green or red Thai curry paste
1 can coconut milk
1 Tbsp. brown sugar
2 Tbsp. fish sauce
1 red bell pepper, cut into 1-inch pieces
Vegetables...1-1,5lbs broccoli, spinach, etc.
juice of 1 lime
2 scallions, chopped
1/4 c. thinly sliced fresh basil
rice

Preheat oven to 275 degrees F. Heat a Dutch oven
over medium-high heat. Sprinkle beef pieces with
salt. Add oil to the pan and when it is hot, brown
the beef pieces thoroughly.

When all the beef is browned, lower heat to medium,
and add onion, garlic, ginger, lime zest, and curry
paste and saute for 2-3 minutes. Stir in coconut
milk, brown sugar, and fish sauce. Settle beef
pieces into the pan (and any accumulated juices
from the plate) and cover tightly. Bring to a
simmer, then transfer pot to the oven.

Bake for 2-3 hours, or until beef is falling apart
tender. Set pan over medium heat and when it simmers, stir
in bell pepper and simmer uncovered for a few
minutes until pepper is tender. Stir in lime juice
and taste sauce for seasoning - add more fish sauce
for saltiness, more sugar for sweetness, more lime
for sourness. Stir in scallions and basil. Pull
beef into bite-sized pieces and add back to the
pan.

Serve with hot rice, if desired.