Lemongrass Coconut Braised Beef (Printable Version)

Tender beef slow-cooked with lemongrass, coconut milk, and mushrooms for a rich, aromatic main course.

# 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

# 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 browned beef and set aside on a plate.
03 - In the same pot, add onion, lemongrass, garlic, ginger, and sliced red chilies. Sauté for 3-4 minutes until fragrant and onions are softened, stirring frequently 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 and any accumulated juices to the pot. Add coconut milk, beef broth, and carrot pieces. Bring the mixture to a gentle simmer, stirring to combine all ingredients.
06 - Reduce heat to low, cover the Dutch oven with a tight-fitting lid, and braise for 1 hour. Maintain a gentle simmer throughout.
07 - Add quartered mushrooms to the pot, stir gently to incorporate, and continue braising covered for another 1 to 1.5 hours. The beef is done when it offers no resistance and easily pulls apart with a fork.
08 - Remove and discard the lemongrass stalks. Stir in lime zest and fresh lime juice. Taste and adjust seasoning with additional salt or fish sauce if needed.
09 - Ladle the braised beef into serving bowls. Garnish generously with chopped fresh cilantro, sliced scallions, and additional lime wedges on the side.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, almost falling apart at the touch of a fork, while absorbing all those gorgeous Southeast Asian flavors.
  • It is one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or feeding a crowd.
02 -
  • Rushing the searing step is the biggest mistake you can make, so take your time getting that proper crust on the beef.
  • Keep the heat at a gentle simmer once the braising begins, because boiling will make the beef tough and the coconut milk separate.
03 -
  • Trim the woody bottoms off your lemongrass stalks and use only the tender upper portion, smashing them with the back of your knife to release their oils.
  • Let the finished dish rest for 10 minutes before serving, which allows the sauce to thicken slightly and the flavors to settle.

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