A nice balance of sweet, sour, salty, and spicy, the flavorful peanut butter sauce literally makes this dish. Mango salsa provides bursts of fresh flavor and a nice sweet contrast to the sauce, and crushed peanuts on top add texture. I served my Peanut Butter Beef Carnitas open-face on toasted slices of sourdough bread, but of course you can roll it in any kind of flatbread you like or even serve it on a bed of rice. It’s fusion food at its finest.
Prep time: 20 minutes
Cook Time: 2 hours and 10 minutes
Total time: 2 hours and 30 minutes
Yield: 8 servings
For the Peanut Butter Beef Carnitas
3 tablespoons Thai red curry paste
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons coconut palm sugar
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes (or more to taste)
2 cups water
2 tablespoons coconut oil
2 1/2 pounds beef chuck steak, trimmed of excess fat and cut into 4 or 5 large pieces
1 medium-large onion, halved and sliced
5-6 cloves garlic, minced
1/3 cup Old Fashioned Smooth peanut butter
For the Mango Salsa
1 small white onion, diced
1 ripe mango, peeled and chopped
1/2 cup chopped fresh cilantro or parsley leaves
1 1/2 tablespoons rice vinegar
1 teaspoon coconut palm sugar
1/4 teaspoon coarse kosher salt
8 slices (or 16 if they’re smaller) sourdough bread, toasted
1/4 cup Jumbo Salted Peanuts, crushed
1. For the Peanut Butter Beef Carnitas, whisk together the Thai red curry paste, soy sauce, fish sauce, rice vinegar, coconut palm sugar, ginger, crushed red pepper flakes, and water in a medium bowl and set aside.
2. Heat the coconut oil in a 5-quart pot over medium-high to high heat. Once hot, add the meat and brown on both sides, about 3 to 5 minutes. (Cook the meat in batches, if necessary, so the pan isn’t overcrowded.) Add the onion and garlic and cook 1 minute, stirring occasionally.
3. Add the Thai red curry paste mixture, cover the pot, and bring to a boil. Turn the heat down and simmer (covered) until the meat is very tender and easy to shred with a fork, about 2 hours, stirring occasionally. (Add water if necessary so the pan doesn’t get too dry.) Use a slotted spoon to transfer the meat to a dish.
4. Whisk the peanut butter into the sauce remaining in the bottom of the pot. Bring to a simmer, and then turn the heat off; pour all but 1/2 cup of sauce out of the pot. (Serve the extra sauce along with the carnitas for drizzling on top.)
5. Shred the meat with 2 forks and return it to the pot with the 1/2 cup of sauce; heat briefly to re-warm. Taste and add salt if desired.
6. For the Mango Salsa, stir together all ingredients, cover, and refrigerate until serving. (Make this while the meat is cooking.)
7. To serve, top a slice of toasted sourdough bread with beef carnitas, drizzle peanut sauce on top, and then add a spoonful of salsa and a sprinkling of crushed peanuts.
PEANUT BUTTER GIVEAWAY
What other kinds of fusion dishes would you like to see us make?
Leave a comment below with your answer to enter for a chance at winning a jar of of Old Fashioned Smooth, the peanut butter used in this recipe.
– The giveaway is open to USA residents only and will run until Thursday, September 3rd, 2015 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 9/9/15 to claim their prize or we will choose another winner.
– Winner will win one jar of Old Fashioned Smooth peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.