Lemongrass Coconut Braised Beef (Printer-friendly)
Tender beef braised 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
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 - Generously season beef cubes with kosher salt and black pepper, ensuring even coating 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 cubes until deeply browned on all sides. Remove browned beef and set aside on a plate.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and red chilies. Sauté for 3–4 minutes, stirring frequently, until fragrant and onions are softened and translucent.
04 - Stir in fish sauce and brown sugar, scraping up any browned bits from the bottom of the pot. Cook for 1 minute to allow the sugar to dissolve and meld with the aromatics.
05 - Return the seared beef to the pot along with any accumulated juices. 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 with a lid, and braise for 1 hour. Maintain a gentle simmer throughout the cooking process.
07 - Add quartered mushrooms to the pot, stirring to incorporate. Continue braising, covered, for another 1 to 1.5 hours until beef is fork-tender and yields easily to pressure.
08 - Remove and discard the lemongrass stalks. Stir in lime zest and juice, tasting and adjusting salt or pepper as needed. The bright citrus will balance the rich, savory sauce.
09 - Ladle the braised beef and sauce into bowls. Generously garnish with chopped cilantro, sliced scallions, and fresh lime wedges. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce is rich enough to drink straight, yet somehow light and refreshing thanks to the lemongrass and lime
- Most of the cooking happens hands-off in the oven, filling your house with the most incredible aroma
02 -
- Dont rush the initial sear, that brown fond stuck to the pot becomes essential flavor in the final sauce
- The lime juice at the end is crucial, it cuts through the richness and makes all the flavors pop
03 -
- If your lemongrass stalks are thick, peel away the outer tough layers before smashing
- A splash of rice vinegar at the end can brighten things up if your lime isnt very juicy