Lemongrass Coconut Braised Beef (Printable)
Tender beef braised with lemongrass, coconut milk, and mushrooms for a rich and 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 - Season beef cubes evenly with kosher salt and black pepper, ensuring all sides are coated.
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 have softened.
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 and any accumulated juices to the pot. Pour in coconut milk, beef broth, and add carrots. Bring the mixture to a gentle simmer, stirring to combine.
06 - Reduce heat to low, cover tightly, and braise for 1 hour. Maintain a gentle simmer throughout.
07 - Add quartered mushrooms, stir gently, and continue braising covered for an additional 1 to 1.5 hours, until beef is fork-tender and yields easily to pressure.
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 and garnish generously with chopped cilantro, sliced scallions, and fresh lime wedges.
# Expert Advice:
01 -
- The coconut milk creates the most velvety sauce that clings to every bite
- It's one of those dishes that tastes even better the next day
- The mushrooms soak up all that fragrant braising liquid like little sponges
02 -
- Removing the lemongrass stalks before serving prevents any tough, fibrous bites
- The lime juice should be added at the very end to maintain its bright, fresh punch
- Letting the braise rest overnight in the refrigerator allows the flavors to marry and develop
03 -
- Pat the beef thoroughly dry before searing, otherwise you'll steam instead of caramelize
- Taste your sauce at the end, a pinch more sugar or fish sauce might be just what it needs