Lemongrass Coconut Braised Beef (Printable View)

Tender beef braised with lemongrass, coconut milk, and mushrooms for a rich, aromatic 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 Steps:

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 cubes until deeply browned on all sides, approximately 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
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 translucent and 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 browned beef to the pot. Pour in coconut milk and beef broth, then 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 the cooking process.
07 - Add quartered mushrooms to the pot, stir gently, and continue braising covered for an additional 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 hot 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 after slow braising in coconut milk, practically melting in your mouth
  • The lemongrass and lime transform a simple braise into something that tastes restaurant-worthy
  • It's mostly hands-off cooking once everything's in the pot
02 -
  • Don't rush the sear; those browned bits on the bottom of the pot are where all the flavor lives
  • Smashing the lemongrass stalks before adding them releases way more flavor than just chopping them
  • The sauce will look separated when you first add the coconut milk, but it'll come together beautifully as it braises
03 -
  • Pat the beef really dry before searing; wet meat steams instead of browns
  • Let the braise come to room temperature before refrigerating if you're making it ahead
  • Don't skip the lime finish; it cuts through the richness and brightens the whole dish

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