Friday, July 27, 2012

Slow Cooker Coconut Ginger Beef w Carrots

Now don't be scared off by the "coconut ginger" in the recipe title.  This dish is actually very mild.  The coconut milk gives it a hint of richness that blends nicely with the beef's natural juices.  I added some ginger, coriander and lime to give it a citrus undertone and let the whole thing cook in the slow cooker all day long.  This will only take you about 5 minutes to prepare and yet you will enjoy it immensely.  I threw some baby carrots in there because that is what I had on hand but it would also be delicious with slices of onion and broccoli (add the broccoli in the last hour of cooking so it doesn't overcook).  A meal that looks like you slaved away all day in the kitchen but you didn't (that's our little secret).  Enjoy!

Garnish with cilantro and you have yourself a "gourmet" meal
1 chuck roast
2tsp coriander
2tsp cumin
1tbs salt
1/2tsp pepper
1tsp onion powder
1/4c ginger, minced
1tbs minced garlic
1 lime, juiced
1-2c full fat coconut milk (I used 1c)
baby carrots (as many as you want)
sliced onions (optional, as many as you want)
cilantro for serving

1. In a small bowl, mix together coriander, cumin, salt, pepper, and onion powder.  Rub generously over roast.  Place in slow cooker.  Add some carrots and onions if desired.
2. In another bowl, mix ginger, garlic, lime, and coconut milk.  Pour over the entire dish (the water from the beef will increase this liquid amount while it cooks).
3. Cook low for 8-10 hours or high for 5-6 hours.  It's done when the beef pulls easily with a fork.  Enjoy the roast ladled with some juices on top. Garnish with cilantro.

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