Let's get grilling

1 Season beef roast with salt and pepper.
2 Wipe the grates with vegetable oil and brown all sides of the beef roast on the grill.
3 Remove the browned roast, set aside. Set the grill temperature to 350°F.
4 Sauté onions in remaining vegetable oil in dutch oven. Add shallots, lemongrass, garlic, onion and cook until the edges are brown and the pot is fragrant.
5 Deglaze dutch oven with white wine and stock. Add coconut milk and the browned beef
6 Roast.
7 Add yellow curry, kaffir lime leaves, toasted coconut, and the cinnamon stick. Braise at 350°F on the grill for 2 hours.
8 Add in the potatoes and carrots, continue to cook for another ½ hour or until meat is tender to your preferences. Skim any undesired fat from top of liquids. Serve with Jasmine Rice. Garnish with sliced green onion and cilantro.
9 Enjoy!
Cooking for 4 people

Ingredients


  • beef roast (cut into 2” sizes)
    2 to 3 pounds
  • large yellow onion
    1
  • large potato
    1
  • large carrots
    2
  • coconut milk
    2 cans (13 oz.)
  • beef stock
    1 cup
  • cooking wine
    ½ cup
  • yellow curry
    1 cup
  • kaffir lime leaves
    10
  • diced lemongrass
    ½ cup
  • vegetable oil
    2 tablespoons
  • garlic
    6 cloves
  • sliced shallots
    ½ cup
  • toasted coconut flakes
    1 cup
  • cinnamon stick
    1

For Garnish:

  • fresh cilantro
    2 ounces
  • sliced green onion
    3 ounces

Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford and Masterbuilt


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