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Thai Braised Beef with Coconut Milk and Ginger

INGREDIENTS
1 (2 1/2 pound) 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 tsps minced peeled fresh ginger
2 tsps Tosca minced garlic
2 tsps Chicken Better than Bouillon
1 1/2 cups Tosca coconut milk
2 tsps sliced peeled fresh lemon grass or 1 tablespoon thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 ounces uncooked)
1 cup chopped fresh cilantro
2 cups water


INSTRUCTIONS

Cut beef into cubes. Combine salt, coriander, cardamom, cumin, red pepper, turmeric and black pepper in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.

Preheat

Heat 1 teaspoon oil in a large oven proof pot over medium-high heat on stove. 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. Mix Better than Bouillon with 2 cups water. Stir into pan, 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° 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.

NUTRITIONAL INFORMATION

N/A

 

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