Lemongrass Coconut Braised Beef (Print Version)
Tender slow-cooked beef infused with lemongrass, coconut milk, and mushrooms for a rich, aromatic meal.
# What You Need:
→ 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 - Season beef cubes generously with salt and pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear beef until browned on all sides. Remove and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and chilies. Sauté for 3-4 minutes until fragrant and onions are softened.
04 - Stir in fish sauce and brown sugar; cook for 1 minute to dissolve sugar and develop flavor.
05 - Return seared beef to the pot. Add coconut milk, beef broth, and carrots. Bring to a gentle simmer, stirring to combine.
06 - Reduce heat to low, cover tightly, and braise for 1 hour until beef begins to tenderize.
07 - Add mushrooms, stir well, and continue braising covered for another 1 to 1.5 hours until beef is fork-tender.
08 - Remove and discard lemongrass stalks. Stir in lime zest and juice. Taste and adjust seasoning with additional salt or fish sauce if needed.
09 - Serve hot over steamed jasmine rice or rice noodles, garnished generously with cilantro, scallions, and lime wedges.
# Expert Hints:
01 -
- The beef becomes impossibly tender while absorbing all those gorgeous Southeast Asian flavors
- Everything cooks in one pot, making cleanup almost as satisfying as the meal itself
02 -
- Pat the beef completely dry before searingskip this step and youll miss out on all those caramelized flavors
- Don't rush the braise; low and slow is what transforms tough chuck into something sublime
03 -
- Trim the woody ends of lemongrass but keep enough stalk to easily remove them later
- Toast the spices in the oil for thirty seconds before adding aromatics for even more depth