Lemongrass Coconut Braised Beef (Printable)
Slow-braised beef cooked with lemongrass, coconut milk, and mushrooms for a tender, flavorful main 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:
01 - Season beef cubes generously 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, about 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 red chilies. Sauté for 3-4 minutes until fragrant and onions are translucent, 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 and any accumulated juices 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 with a lid, and braise for 1 hour. Maintain a gentle simmer throughout—the liquid should barely bubble.
07 - Add quartered mushrooms and stir gently to incorporate. Cover again and continue braising for 1 to 1.5 hours, until beef is fork-tender and easily pulls apart.
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 bowls and serve hot, generously garnished with chopped fresh cilantro, sliced scallions, and additional lime wedges on the side.
# Expert Tips:
01 -
- The beef becomes impossibly tender while absorbing all those Southeast Asian flavors without any fancy techniques
- One pot does everything, and the smell alone is worth making it
02 -
- Pat the beef completely dry before searing or it will steam instead of brown
- Do not rush the initial braise before adding mushrooms, the beef needs that full hour to start breaking down properly
03 -
- If the sauce seems too thin, remove the lid for the last 30 minutes to let it reduce
- The fish sauce may smell strong initially, but it mellows beautifully into the sauce