Beef isn’t commonly served in India because of the religious beliefs of most people, but it pairs well with the strong, complex spices in Indian cuisine. This tender, shredded beef is one of my favorite Indian-style dishes to date.
Prep time 15 minutes
Serves 8
1 tablespoon (18 g) sea salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon black pepper
1 teaspoon ground turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon fennel seed
1/4 teaspoon ground cloves
3- to 4-pound (1.4 to 1.8 kg) beef roast
2 shallots, thinly sliced
2-inch (5 cm) knob of ginger, grated
1 jalapeño, seeded and diced
2 dried bay leaves
1/2 cup (120 ml) beef broth
1/2 cup (120 g) coconut cream or 1 cup (235 ml) full-fat coconut milk
1/2 cup fresh, chopped cilantro, plus more for serving
3 limes
Cauliflower Rice, for serving
1 In a small bowl, combine the salt, cumin, coriander, black pepper, turmeric, cinnamon, cardamom, fennel seed, and cloves.
2 Rub the spice blend over the entire roast and place it in a 4-quart (3.8 liter) slow cooker. Add the shallots, ginger, jalapeño, and bay leaves to the slow cooker. Pour the beef broth down the side of the cooker.
3 Cover and cook on low for 7 to 8 hours, until the meat is tender and pulls apart easily.
4 Remove the roast from the slow cooker, shred it into bite-sized pieces, and put it back into the cooking juices. Add the coconut cream, cilantro, and the juice from half of a lime. Stir it well. Taste, and add more lime juice or salt if necessary. Cut the remaining limes into wedges.
5 Serve beef over Cauliflower Rice with a sprinkle of cilantro and a couple of lime wedges.
