I knew I had an extremely busy time on the day I wanted to try this new dish so I prepared it all the night before.
I browned the meat and made the sauce and put it all in the base of the slow cooker, cooled it quickly and popped it in the fridge overnight. I cut the broccoli into florets and stored them in a bowl; to save time I coarsely grated the carrots and sealed them in another dish. I was unable to get jicama so I used a little bit more carrot and broccoli.
Everything was ready for the morning when I turned on the slow cooker to cook for 8 hours on a low setting.
2 tablespoons coconut oil
3lb lean braising steak, diced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 teaspoons peeled and minced fresh ginger
1 (13.5oz) can full-fat coconut milk
1/3 cup tomato paste
½ cup Thai Red Curry paste
2 tablespoons fish sauce
2 teaspoons fresh lime juice
2 teaspoons sea salt
2 cups broccoli florets
2 cups julienned carrots
1 cup peeled and julienned jicama
Fresh cilantro, for garnish
Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides. Using a slotted spoon, transfer each batch into a slow cooker. Wipe out the skillet between batches if a lot of liquid has accumulated to ensure even browning.
Wipe out the skillet and add the remaining tablespoon of coconut oil. Saute the onion, garlic and ginger over medium high heat for 5 minutes.
Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
Add the tomato paste, curry paste, fish sauce, lime juice and salt, then pour over the beef in the slow cooker.
Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots and jicama during the last 30 minutes if cooking on high, or the last hour if cooking on low.
Serve garnished with cilantro.
I served this beautiful stew with a plain, roasted cauliflower rice and the flavours matched perfectly. The beef was so tender; the broccoli still had a bite to it; the carrots would probably have been better julienned to retain a ‘bite’ but the grated ones were just as tasty in this delicious dish.
Recipe taken from Danielle Walker’s Against All Grain