Slow Braised Lemongrass and Coconut Outside Round Roast
Looking for something a little different than a traditional Sunday night roast? The flavours and aroma are simply outstanding and it has become a new family winter favourite. Thai inspired, quick prep then simmer 4-5 hours in oven, or all day in the crock pot. The roast just falls apart then serve over coconut rice. Perfect for après ski, or just a wholesome dinner that is ready at the end of a busy work day. Flavours even enhance if prepared a day in advance and reheated.
Ingredients:
3-4 lbs Outside Round Roast
1 Tbsp olive oil
Dry Rub: 1 Tbsp kosher salt, 1/2 tsp fresh crushed pepper, 1 tsp cinnamon
1 can unsweetened coconut milk
2 Tbsp fish sauce
1 tsp fresh ginger crushed
2 Tbsp lemongrass (fresh or paste)
1 onion, chopped
1/4 cup rice wine vinegar or mirin cooking wine
1/2 of a whole head (not clove) of garlic, peel can be left on (cut the garlic in a cross section)
1-2 Thai red chilies - halved with seeds remaining - optional for spice
Garnish: fresh lime, fresh cilantro, Thai basil, chopped Thai chili
Directions:
Fully defrost roast in refrigerator over night. Remove from fridge 1 hours ahead. Dry off and let come to room temperature
Prepare dry rub and generously rub into all sides of the roast. Preheat oven to 300 F.
On stovetop in Dutch Oven , medium heat add the olive oil and sear all sides of the rubbed roast to toasty brown. Should be about 2 minutes per side.
Now add the onion, ginger, garlic, cinnamon, chilies and lemongrass. If it is dry add a bit more oil. Sauté for a couple minutes, until onions are brown and you have some good crispy bits. Add the coconut milk, fish sauce and vinegar or mirin, and keep stirring bottom of pot to scrape loose the crispy bits. Remove from stove top and place in oven.
Slow simmer in oven for 4-5 hours. Or crock pot on low for 8 hours. I’ve left mine unattended and it was still delicious, but if you are home spoon over coconut milk and turn roast every hour or so.
Remove from heat and this should shred easily in the coconut milk broth.
This can be made ahead and flavours only enhance as they sit in the refrigerator over night. Reheats beautifully.
To Serve:
Prepare coconut rice (or regular basmati or brown rice)
Serve shredded beef and sauce over rice. Garnish with lime, cilantro, chili and Thai basil
*recipe adapted from butcherbox.com