Lemongrass Coconut Braised Beef (Printable View)
Tender beef slowly cooked in a lemongrass and coconut milk sauce with mushrooms and aromatic spices.
# Ingredient List:
→ Beef
01 - 2 lbs beef chuck, cut into 2-inch cubes
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Aromatics & Sauce
04 - 2 tbsp vegetable oil
05 - 2 stalks lemongrass, trimmed and lightly smashed
06 - 1 large onion, thinly sliced
07 - 5 cloves garlic, minced
08 - 2-inch piece fresh ginger, sliced
09 - 2 red chilies, sliced
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1 can (14 oz) coconut milk
13 - 1 cup beef broth
14 - Zest and juice of 1 lime
→ Vegetables
15 - 10 oz cremini or shiitake mushrooms, quartered
16 - 2 carrots, cut into 1-inch pieces
→ Garnish
17 - Fresh cilantro, chopped
18 - Sliced scallions
19 - Lime wedges
# How to Make It:
01 - Rub beef cubes thoroughly with kosher salt and black pepper, ensuring even coating on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and red chilies. Sauté for 3-4 minutes until fragrant and onions are softened, stirring occasionally.
04 - Stir in fish sauce and brown sugar, cooking for 1 minute to dissolve sugar and meld flavors.
05 - Return beef and accumulated juices to the pot. Pour in coconut milk, beef broth, and add carrots. Bring mixture to a gentle simmer.
06 - Reduce heat to low, cover tightly, and braise for 1 hour. Maintain a gentle simmer throughout.
07 - Stir in quartered mushrooms. Cover and continue braising for another 1 to 1.5 hours until beef is fork-tender and sauce has thickened slightly.
08 - Discard lemongrass stalks. Stir in lime zest and juice. Taste and adjust seasoning with additional salt if needed.
09 - Ladle hot braised beef into bowls. Garnish generously with chopped cilantro, sliced scallions, and fresh lime wedges on the side.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender, almost melting in your mouth after hours of slow cooking
- The combination of bright lemongrass and creamy coconut creates layers of flavor that feel both comforting and exotic
- It makes the entire house smell incredible long before dinner is ready
02 -
- Don't rush the searing step, those browned bits on the bottom of the pot are where deep flavor develops
- The sauce will look separated at first but will come together beautifully as it braises
- Letting the braise go longer than suggested only makes the beef more tender
03 -
- Trim the lemongrass stalks well, removing the tough outer layers and woody tops before smashing
- Pat the beef very dry before searing wet meat will steam instead of develop that gorgeous crust