-
1
Preheat the oven to 325F.
-
2
Heat the oil in a large ovenproof skillet or Dutch oven over medium-high heat until sizzling hot.
-
3
Season the beef generously all over with salt and pepper and sear until golden brown on both sides, about 5 minutes per side.
-
4
Remove the beef from the skillet and set aside.
-
5
Reduce the heat to medium.
-
6
In the same skillet, add the onion, carrots and lemongrass and cook, stirring, until the vegetables are tender, about 5 minutes.
-
7
Add the garlic, chile peppers and ginger and cook, stirring, until aromatic, about 1 minute more.
-
8
Add the wine, scraping up any brown bits from the bottom of the pan.
-
9
Add the orange strips and juice, half the bunch of cilantro (including stems), soy sauce and 2 cups water and bring to a low boil.
-
10
Add the cinnamon stick and brown sugar and stir to combine.
-
11
Return the beef to the pot and add enough water to cover about two-thirds of the way up the side of the roast.
-
12
Cover tightly and place in the oven to cook, undisturbed, until the meat is forktender and the sauce is slightly thickened, 2 hours 30 minutes to 3 hours.
-
13
Remove from the oven and skim the fat from the top of the sauce.
-
14
(The beef can be cooked up to 2 days in advance and refrigerated until ready to serve.
-
15
Skim the fat off the top before reheating.)
-
16
Set aside.
-
17
Cook the noodles according to package directions, drain and toss with a drizzle of olive oil.
-
18
Chop half of the remaining cilantro (leaves only) and stir into the beef sauce.
-
19
Pull the stems from the remaining cilantro and discard, reserving the leaves for garnish.
-
20
Divide the noodles into individual serving bowls and spoon the beef, vegetables and sauce over the noodles.
-
21
Top with cilantro leaves and toasted coconut and serve warm.
