Lemongrass Coconut Braised Beef (Print View)
Tender beef cooked slowly in lemongrass and coconut milk with mushrooms for a fragrant, hearty meal.
# What You'll 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 (optional)
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:
01 - Pat beef cubes dry and season evenly with kosher salt and black pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear beef cubes until browned on all sides. Remove browned beef and set aside.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and chilies if using. Sauté for 3-4 minutes until fragrant and onions are softened.
04 - Stir in fish sauce and brown sugar. Cook for 1 minute to allow sugar to dissolve and flavors to meld.
05 - Return seared beef to the pot. Add coconut milk, beef broth, and carrots. Bring mixture to a gentle simmer, stirring to combine.
06 - Reduce heat to low, cover tightly, and braise for 1 hour to begin tenderizing the beef.
07 - Add quartered mushrooms and stir gently to incorporate. 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 fresh cilantro, sliced scallions, and extra lime wedges.
# Expert Suggestions:
01 -
- The way lemongrass and coconut milk transform simple beef chuck into something that tastes restaurant-special
- It only needs about 25 minutes of active cooking, then your oven does all the heavy lifting
- Leftovers somehow taste even better the next day as the flavors deepen
02 -
- Resist the urge to rush the searing step, those browned bits are where deep flavor develops
- Full-fat coconut milk is absolutely necessary, the sauce will not thicken properly with light versions
- The lime must be added at the very end, cooking citrus makes it bitter and loses its bright punch
03 -
- Pat the beef completely dry before seasoning, moisture prevents proper searing
- Smash lemongrass with the back of your knife or a meat mallet to release maximum flavor
- Use full-fat coconut milk from a can, not cartons, for the richest sauce possible