Thai Braised Beef with Coconut Milk and Ginger
1 (2 1/2-pound) chuck roast
1 t salt
2 t ground coriander
1 t ground cardamom
1 t ground cumin
1 t ground red pepper
1 t ground turmeric
1 t freshly ground black pepper
2 t vegetable oil, divided
3 c chopped onion
1 c diced carrot
2 T minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less sodium chicken broth
2 T sliced peeled fresh lemon grass or 1 T thinly slided lime rind
3 bay leaves
6 c hot cooked chinese-style egg noodles (about 12 ounces uncooked)
1 c 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. Spinkle 2 T of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325 degrees.
Heat 1 t oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. heat 1 t oil in pan. Add onion, carrot, ginger, and garlic; saute 8 minutes or until tender. Stir in the broth, scaping 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.
From Cooking Light Magazine