• Prep Time:
  • Cooking Time: 2+ hrs
  • Serves: 4 servings

Coconut-Braised Beef with Carrots

Category: Crockpot, Main Dish, Meat, Beef, Carrots

 Ingredients List

  • 1 1/2 pounds beef, preferably chuck, cut into 1-inch cubes
  • Canola oil to cook
  • 1 garlic, minced
  • 1 tablespoon chili powder
  • Salt and pepper to taste
  • 2 large onions, sliced
  • 3 serrano chiles
  • 2 tablespoons water
  • 4 large carrots, peeled, roll-cut into large pieces
  • 2 cans coconut milk
  • Juice of 3 limes
  • 1/4 cup molasses
  • 1 1/4 inch slice gingerroot or 1/2 teaspoon of ground ginger
  • Water to cover


This recipe is adapted from Ming Tsai”™s braised-chicken recipe. Like all braised meat recipe, this one requires time. My suggestion is to either use a slow oven (300 degree oven) to braise the beef, which requires approximately 1 1/2 hrs of cooking time, largely unattended (thus eliminating the need to stir occasionally), or use a crock pot, which unfortunately requires even more time (typically 6 hrs+) (but turns delicious). No matter what technique you chose to use, if you rush the cooking, the meat will turn disappointingly chewy, so give it the time needed to yield a meltingly tender result.
Also, make sure that the cuts of meat and vegetables you're using are roughly the same size so they cook evenly.


1. Heat a large, heavy stove-top-safe casserole over medium-high heat and coat lightly with oil. Season the beef with garlic, chili powder, salt and pepper and sear until browned on all sides. Remove meat to a plate, keeping fat in the casserole.
2. Add onions, chiles and carrots to casserole, season and sauté until softened. Deglaze with the water and add the coconut milk, lime juice and molasses. Stir to combine and add beef. 3. Pour in just enough water to cover and bring to a very slow simmer. Add the ginger and check for seasoning. Cover and simmer for at least 1 1/2 hours or until meat is extremely tender.
4. Uncover and cook for 15-20 more minutes, stirring frequently, until the sauce becomes very thick and auburn-colored. Serve with brown or white rice.

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