Coconut Red Curry Shredded Beef Bowls

Preheat the oven to 325°F and place the rack in the middle of the oven.

Combine the chuck roast, 2-3 tbsp red curry paste, 2-3 cups beef bone broth, sliced onion, peeled garlic cloves, sliced ginger, and honey in a Dutch oven, tossing to coat the beef thoroughly; the broth should reach about one‑third up the beef.

Cover with the lid and bake for 3.5 to 4 hours until the beef shreds easily; for extra browning, remove the lid for the last 10–20 minutes.

Transfer the beef to a bowl and strain the braising juices through a fine‑mesh strainer, pressing the aromatics gently; discard solids and skim excess fat.

Shred the beef and toss it with 0.25 to 0.5 cup of the concentrated braising juices.

Return the remaining juices to the Dutch oven, stir in an additional 1 tbsp curry paste if desired, and simmer for 5 minutes.

Add the coconut milk and up to 1 cup more broth if a thinner sauce is preferred; warm gently for 5 minutes, then turn off the heat.

Serve the shredded beef over cooked jasmine rice in bowls, ladle the curry broth around the beef, and finish with diced cucumber, sliced green onions, optional cilantro, chili oil, and lime wedges.