Lemongrass Coconut Braised Beef (Printer-friendly)
Tender beef slow-braised with lemongrass, coconut milk, and mushrooms for a rich, flavorful 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
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 Prepare:
01 - Season beef cubes thoroughly with kosher salt and black pepper, ensuring even coverage on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef until deeply browned on all sides. Remove browned beef 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, scraping up any browned bits from the bottom.
04 - Stir in fish sauce and brown sugar, cooking for 1 minute to allow the sugar to dissolve and flavors to meld.
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 tightly, and braise for 1 hour to begin tenderizing the beef.
07 - Add quartered mushrooms, stir gently to incorporate, and continue braising covered for another 1 to 1.5 hours until beef is fork-tender and sauce has thickened slightly.
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, generously garnished with chopped fresh cilantro, sliced scallions, and additional lime wedges on the side.
# Expert Advice:
01 -
- The beef becomes impossibly tender, almost melting into the fragrant sauce
- One pot does all the work, filling your home with the most incredible aromas
02 -
- Don't rush the searing; those browned bits on the bottom of the pot become flavor gold
- The lime goes in at the very end; adding it earlier can make the coconut milk separate
03 -
- Use full-fat coconut milk; light versions won't give you that rich, velvety sauce
- If you can't find fresh lemongrass, use 2 tbsp lemongrass paste from a tube