Category Archives: Beef Chuck Roast

Thai Braised Beef with Coconut Milk and Ginger

1 (2 1/2-lb.) boneless chuck roast
1 tsp. salt
2 tsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground cumin
1 tsp. ground red pepper
1 tsp. ground turmeric
1 tsp. freshly ground black pepper
2 tsp. vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 Tbsp. minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1-1/2 cups light coconut milk
2 Tbsp. sliced peeled fresh lemon grass or 1 Tbsp. thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 oz. uncooked)
1 cup chopped fresh cilantro

Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325 degrees.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Heat 1 teaspoon oil in pan. Add onion, carrot, ginger and garlic; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil. Cover and bake at 325 degrees for 2 hours. Remove beef from pan using a slotted spoon; shred with 2 forks, set aside and keep warm. Bring vegetable mixture to a boil over medium-high heat. Cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Sprinkle with cilantro.

Yield: 6 servings be

Note: You can find light coconut milk in the Asian or Mexican section of most supermarkets. If yours does not carry it, ask your grocer to order it for you.

Lazy Day Roast

Vegetable oil spray
1 pound beef chuck roast, all visible fat removed, cut into cubes
1/2 cup dry red wine
1 1/4 cup homemade beef broth or low-sodium beef broth
3 tablespoons no-salt-added tomato paste
1/4 teaspoon garlic powder
1/4 teaspoon rosemary
1/4 cup flour
1 8-ounce package fresh mushrooms, sliced
1 cup chopped onion

Preheat broiler. Lightly spray a broiler pan with vegetable oil spray.
Place meat on prepared broiler pan and place in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside.
Set oven to bake at 300 F.
In 1 1/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion.
Cover and bake 2 1/2 to 3 hours, or until meat is tender.