Lemongrass Coconut Braised Beef (Printable version)

Tender beef slow-cooked with lemongrass, coconut milk, and mushrooms for a fragrant, savory 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 - 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. Sear beef in batches until deeply browned on all sides, approximately 3-4 minutes per batch. Transfer browned beef to a plate.
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 to dissolve sugar and meld flavors.
05 - Return beef to the pot along with accumulated juices. Add coconut milk, beef broth, and carrots. Bring to a gentle simmer, stirring to combine.
06 - Reduce heat to low, cover tightly, and braise for 1 hour. Maintain a gentle simmer with minimal bubbles breaking the surface.
07 - Add quartered mushrooms and stir gently to incorporate. Continue braising covered for another 1 to 1.5 hours until beef is fork-tender and mushrooms are silky.
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 - Ladle hot braised beef into bowls over steamed jasmine rice. Garnish generously with chopped cilantro, sliced scallions, and fresh lime wedges.

# Expert tips:

01 -
  • The coconut milk transforms into the most velvety sauce youve ever tasted
  • Its one of those dishes that tastes even better the next day
  • The lemongrass perfume will make your entire home feel warm and inviting
02 -
  • Rushing the searing step is the biggest mistake you can make
  • The sauce might look separated at first but will emulsify beautifully as it simmers
  • Tasting and adjusting the seasoning before serving is absolutely essential
03 -
  • Trim the lemongrass stalks down to the pale, tender inner bulbs
  • If the sauce is too thin, uncover the pot for the last 30 minutes of cooking
  • Freeze portions in freezer bags for up to three months

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