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Rule No. 67: Use Less Liquid for More Flavor
Curry-Coconut Pot Roast
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.
4-6
Servings
Tip
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.
5 hours
1 hour active
Ingredients
-
2
tablespoons coconut oil, preferably unrefined
-
2
large yellow onions, halved and thinly sliced
Directions
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