I created this recipe because I had a huge piece of beef and lots of mangoes that needed to be eaten. I googled around for a slow cooker recipe with beef and mangoes, but didn’t really find anything. So, I decided to be adventurous and create something using Thai flavors. I bought this amazing Thai yellow curry paste at an Asian market in San Jose almost 9 months ago and it's still good. No MSG, preservatives or flavorings and all real ingredients AND SPICY! Really tummy yummy!
Spicy Mango-Ginger Beef Roast
By Marillyn Beard
3-4 lbs grass-fed chuck or arm roast (whatever you prefer)
2 ripe mangoes, cut into small cubes
5 garlic cloves, minced
3 limes, squeezed
1/3-1/2 cup coconut oil, melted
1 Tbsp. sea salt
2 tsp. Pepper
Put the beef in a big bowl and stab it with a sharp fork all over to help tenderize it. Cover it with mangoes, garlic, lime juice, coconut oil, sea salt and pepper. Using your hands, mush up the mangoes and rub the beef really good. Let it sit in a cool place overnight (not the refrigerator!).
NOTE: if you are concern about bacteria… don’t worry. Coconut oil, garlic, salt and lime naturally have anti-bacterial properties to preserve the beef. The mango has great tenderizing abilities along with coconut oil. It will make your tough grass-fed beef melt in your mouth!
In the morning…
2 cups brown rice of some kind (I had basmati rice)
4 cups water
4 Tbsp. whey, lemon/lime juice or vinegar
Wash rice, put in pot with water and acidic medium (whey, lemon or vinegar). Let it soak for 7 hours.
2 onions, cut into chunks
4-5 potatoes, cut into chunks
1/3 cup fresh ginger, chopped finely
2 Tbsp. Thai yellow curry paste
1-2 mango, cut into small cubes
Put beef into your slow cooker and keep sauce in bowl. Stab the beef some more. Put onions and potatoes on top. Pour the sauce on top. Sprinkle ginger, curry paste, sea salt and pepper. Stir the onions and potatoes with everything, but keep it ON TOP the beef. Turn the cooker on HIGH for 6-7 hours. (you can add carrots if you like, I ran out of room in my cooker)
1 hour before eating, add cubed mangoes and turn cooker on LOW. The total cooking time should be 7-8 hours.
After putting mangoes in pot, bring the pot of rice to a boil. Let the water boil down till even with the rice. Turn heat to low and cover. Cook for 15-20 minutes (check the bottom towards the end to check level of water). I honestly don’t time my rice… I’ve cooked enough rice to “know” when it’s done. The time I put there is a guess, so make sure you watch it if you don’t have that instinct.
Spoon rice onto a plate and pile roast on top with the liquids. Make sure you get some of the liquids at the bottom… it’s the sweetest. Serve with a side of Ginger Broccoli Sauerkraut.