Well-marbled and ideal for braised dishes, pieces of Chuck Roll simmer in a rich, aromatic curry infused with traditional Chinese spices, herbs and coconut milk. The tender beef melts effortlessly, releasing a deep, savoury flavour that’s warm and comforting. Serve over rice or noodles with fresh cilantro and chilies.
Ingredients
Here are the following ingredients:
- 5 lb (2.2 kg) Chuck Roll, cut into 2-inch (5 cm) pieces
- 4 tsp (20 mL) kosher salt
- 1 tbsp (15 mL) freshly ground black pepper
- ½ cup (125 mL) canola oil
- 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
- ¼ cup (60 mL) minced garlic
- ¼ cup (60 mL) minced ginger
- ½ cup (125 mL) curry powder
- 2 tbsp (30 mL) ground turmeric
- ¼ cup (60 mL) chu hou paste
- 8 cups (2 L) chicken stock (no salt added)
- ½ cup (125 mL) soy sauce
- 2 tbsp (30 mL) brown sugar
- 16 green onions, cut into 4-inch (10 cm) pieces, about 8 oz (250 g)
- 2 lb (1 kg) chopped carrot, cut into 1-inch (2.5 cm) pieces, about 8 cups (2 L)
- 2 lb (1 kg) peeled and chopped potatoes, cut into 1½-inch (4 cm) pieces, about 8 cups (2 L)
- 3 cups (750 mL) coconut milk
Service
- 16 cups (4 L) cooked rice, warmed
- 1 cup (250 mL) chopped fresh cilantro
Preparation
- Season beef with salt and pepper. Heat ¼ cup (60 mL) oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
- In the same pot set over medium heat, add onion, garlic and ginger; cook until softened. Reduce heat to low. Stir in curry powder and turmeric; cook for 1 minute until fragrant. Stir in chu hou paste; cook for 2 to 3 minutes or until colour has deepened.
- Add stock, soy sauce and brown sugar; bring to a boil. Return beef and any accumulated juices to the pot. Stir in green onion.
- Simmer, covered and stirring occasionally, for 2 to 2½ hours or until meat is tender but not falling apart. Stir in carrots, potatoes and coconut milk.
- Simmer, partially covered, for an additional 45 to 60 minutes or until beef and vegetables are very tender and sauce has thickened to a curry-like consistency. (Uncover during the last 20 minutes to thicken sauce, if needed.)
- Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.
Service
- Reheat beef curry and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
- Plate 1 cup (250 mL) warm rice and top with 1½ cups (375 mL) beef curry. Garnish with 1 tbsp (15 mL) cilantro.
Chef's Tip
Alternatively, serve curry over noodles, such as udon, chow mein or vermicelli.
Alternatively, garnish with green onions and thinly sliced fresh red chiles. Chu hou paste is made from soybeans, garlic, ginger and sesame seeds. It is often used to bring depth to braised meat and vegetable dishes.
Beef Cuts
Chuck
Chuck Roll 1x1" PSO1
