Lemongrass Coconut Braised Beef (Printer-friendly)
Tender beef slow-cooked in lemongrass and coconut milk with mushrooms for a rich, aromatic dish.
# 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
# Directions:
01 - Season beef cubes evenly with kosher salt and black pepper, coating all surfaces.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes until browned on all sides, approximately 3-4 minutes per batch. Remove beef and set aside on a plate.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and red chilies if using. 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 allow the sugar to dissolve and caramelize slightly.
05 - Return the seared beef to the pot. Add coconut milk, beef broth, and carrots. Bring the mixture to a gentle simmer, stirring to combine all ingredients.
06 - Reduce heat to low, cover the pot with a tight-fitting lid, and braise for 1 hour. The liquid should maintain a gentle simmer throughout.
07 - Add the quartered mushrooms and stir gently to incorporate. Continue to braise covered for another 1 to 1.5 hours, until beef is fork-tender and easily pulls apart.
08 - Remove and discard the lemongrass stalks. Stir in the lime zest and juice. Taste and adjust seasoning with additional salt or fish sauce if needed.
09 - Serve hot in bowls, generously garnished with chopped fresh cilantro, sliced scallions, and additional lime wedges on the side.
# Expert Advice:
01 -
- The beef becomes impossibly tender while absorbing those coconut and lemongrass flavors
- It tastes like you spent all day cooking when most of the work happens in the oven
- The mushrooms add this earthy depth that balances the bright citrus notes
02 -
- Removing the lemongrass stalks before serving is important theyre woody and unpleasant to bite into
- The sauce will look separated at first but comes together beautifully as it reduces
- This tastes even better the next day if you can resist eating it all immediately
03 -
- Pat the beef completely dry before searing wet meat will steam instead of brown
- Do not rush the aromatics step this is where all the flavor lives