Lemongrass Coconut Braised Beef (Printable)
Slow-braised beef in fragrant lemongrass and coconut milk with earthy mushrooms and vibrant aromatics.
# 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
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 evenly with kosher salt and black pepper, ensuring all pieces are coated.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef until browned on all sides, approximately 3-4 minutes per batch. Remove beef 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, stirring occasionally to prevent burning.
04 - Stir in fish sauce and brown sugar. Cook for 1 minute, allowing the sugar to dissolve and the mixture to become aromatic.
05 - Return the seared beef to the pot. Add coconut milk, beef broth, and carrots. Bring to a gentle simmer, stirring to combine all ingredients.
06 - Reduce heat to low, cover, and braise for 1 hour. Maintain a gentle simmer throughout the cooking process.
07 - Add mushrooms and stir gently to incorporate. Continue to braise covered for another 1 to 1.5 hours, until beef is very tender and easily pulls apart with a fork.
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. Garnish generously with chopped cilantro, sliced scallions, and additional lime wedges on the side.
# Expert Tips:
01 -
- The beef becomes impossibly tender, almost falling apart at the mere suggestion of a fork
- That coconut lemongrass sauce is something youll want to drink straight from the ladle
- It tastes like you spent all day tending a pot, but most of the work happens in the oven
02 -
- Removing the lemongrass stalks before serving is crucial, theyre woody and unpleasant to bite into
- The sauce will seem thin at first but it thickens beautifully as it rests and reduces
- Letting the braise come to room temperature then refrigerating overnight makes the flavor even more incredible
03 -
- Pat your beef completely dry before searing, any moisture will prevent that beautiful crust from forming
- Taste your sauce before serving, a pinch more sugar or squeeze of lime might be exactly what it needs