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Defrosting a 3 lb grass-fed bottom round roast to put in the crock pot tomorrow. Any recipes? We've done the slow-cooked asian beef before and will default to that, but something different would be great!
Mix 1 tbsp red curry paste with 1 tbsp evoo or coconut oil. Use as a rub all over the roast. I usually cook this in the oven, put a little water in the bottom.
When done I use the drippings to make a gravy - heat drippings on the stove and then add 400 ml coconut milk mixed with 1 tbsp thickener (I cheat and use corn starch, but I'm sure you could just do it as a reduction) salt, pepper, a chopped green onion and a 1/2 c fresh cilantro. When thickened add the juice of one lime. Yummy.
I like to make Emeril's beef stew recipe from foodnetwork. I leave out the potatoes and the flour and instead of using a thickener, it turns out like a hearty soup-- the spice blend is the key to this fantastic stew. I highly recommend it
cubed beef with tonnes of sliced onions and whole cloves of garlic. cover with red wine and stock. cook for 8 hours or so. take some of the juice, about a cup, allow it to cool, then mix in a tablespoon of arrowroot. add back into beef so it can thicken. I also add chipotle chilli powder and some sea or himalayan salt to taste. this always tastes better the next day.
Put roast, tomatoes, chili powder, garlic, hot sauce, and pepper into crockpot on low for 7-8 hours. (Or if you have home-made salsa, use that.)Once cooked through, remove roast and shred with two forks. Add broth back in if necessary.
Two cans coconut milk. A few heaping tablespoons of curry powder. 2 medium onions, 8 cloves garlic, 1.5 inch piece of ginger, and hot chiles (finely chopped or food processed, sauteed in butter, coconut oil, or ghee before adding to the pot). One cinnamon stick. A cup of stock. Salt and pepper to taste. Juice from a lime. Two tablespoons tomato paste.
2.5 pounds beef chuck roast well trimmed and cut into 1-inch cubes
1 x cilantro leaves fresh minced
1. In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes.
2. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently.
3. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro