Curry-Coconut Pot Roast
- Makes4-6 servings
- Cook Time5 hours
- Active time plus cooling1 hour active
- 3
This recipe was inspired by smore, a Sri Lankan braised beef that combines South Asian flavorings with the culinary influence of the Dutch who colonized the country in the 17th century. If your chuck roast is already tied, remove the twine so you can trim off excess fat, then re-tie it with fresh twine. Using coconut oil to sauté the aromatics reinforces the flavor and aroma of the shredded coconut and coconut milk in the sauce. If you have unrefined coconut oil, use it for its richness. Otherwise, regular refined coconut oil works well. Serve with steamed rice or warmed bread or flatbread. And for a little heat and bolder coconut flavor, offer a homemade coconut relish on the side. If you have leftover pot roast, reheat the slices by layering them in a baking dish, spooning on some of the sauce, covering with foil and warming in a 400°F oven for 15 to 20 minutes.
Don't use sweetened coconut, as the added sugar will cause it to scorch; unsweetened coconut will brown lightly without burning. We preferred wide-flake coconut here, as it toasts nicely and infuses the sauce with nutty flavor. If you can find only finely shredded unsweetened coconut, it will work, too, but it won't brown as well.
Step 1
Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, heat the oil over medium until shimmering. Add the onions and cook, stirring occasionally, until light golden brown, 5 to 7 minutes.
Stir in the coriander, cumin and curry powder, then cook until fragrant, about 30 seconds.
Stir in the lemon grass, ginger, pepper flakes and tomatoes, then cook, scraping up any browned bits, until the liquid has evaporated, 5 to 7 minutes.
Step 2
Set the roast in the pot and turn to coat. Spoon about 1 cup of the solids onto the roast, then sprinkle the coconut over it and into the pot. Cover and cook for 3 hours.
Uncover the pot, scrape the coconut (which will be toasted) and solids into the cooking liquid, then return uncovered to the oven.
Continue to cook until a skewer inserted at the thickest part of the meat meets no resistance, about another 1 hour.
Step 3
Using tongs, transfer the roast to a shallow baking dish and tent with foil. Set a fine mesh strainer over a medium bowl.
Pour the contents of the pot into the strainer and press on the solids with a rubber spatula to extract as much liquid and pulp as possible; scrape the under side of the strainer to collect the pulp. Discard the solids.
You should have about 2 cups strained liquid and pulp; let settle for about 5 minutes, then use a spoon to skim off and discard the fat from the surface.
Return the liquid and pulp to the Dutch oven, then stir in the coconut milk and bring to a simmer over medium.
Step 4
In a small bowl, stir together 3 tablespoons water and the cornstarch. Whisk the mixture into the liquid and return to a simmer, stirring constantly, until lightly thickened, about 2 minutes.
Stir in the lime juice. Taste and season with salt and pepper. Off heat, stir in the cilantro.
Step 5
Transfer the roast to a cutting board. Remove and discard the twine. Cut the meat against the grain into ½-inch slices and place on a platter.
Pour about ¾ cup of the sauce over the meat and serve with the remaining sauce on the side.