Lemongrass Coconut Braised Beef

The first time I made this braised beef, my tiny apartment smelled like a Southeast Asian market for days. My roommate kept poking her head into the kitchen, asking if it was ready yet. That coconut and lemongrass perfume is absolutely intoxicating.

I served this at a winter dinner party last year when everyone needed something warming and comforting. My friend who claims she doesnt like beef went back for thirds. Thats when I knew this recipe was a keeper.

Ingredients

• Beef chuck cubes: Chuck has the perfect marbling for long braising and becomes fork tender
• Lemongrass stalks: Smashing them releases their citrusy oils into the braising liquid
• Coconut milk: Use full fat for the richest sauce and most silky texture
• Fish sauce: Adds essential umami depth without tasting fishy
• Cremini mushrooms: They hold their shape better than button mushrooms during long cooking
• Red chilies: Leave them whole for mild heat or slice them for more spice

Instructions

Season and sear the beef:

Pat the beef dry with paper towels, season generously with salt and pepper, then sear in hot oil until deeply browned on all sides. Work in batches so the meat doesnt steam.

Build the aromatic base:

Sauté the onion, smashed lemongrass, garlic, ginger, and chilies until fragrant and softened. The kitchen should smell amazing right about now.

Start the braise:

Stir in the fish sauce and brown sugar until dissolved, then return the beef to the pot. Pour in the coconut milk, beef broth, and carrots. Bring everything to a gentle simmer.

Braise low and slow:

Cover and reduce heat to low. Let it braise undisturbed for an hour before adding the mushrooms.

Add mushrooms and finish:

Stir in the quartered mushrooms and continue braising for another hour to ninety minutes until the beef yields easily to a fork. Finish with fresh lime zest and juice.

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Last month I made a double batch and froze half for emergencies. Best decision ever. Having this ready to reheat on a busy weeknight feels like giving myself a gift.

Choosing Your Beef

Chuck roast is ideal because it has plenty of connective tissue that melts into silkiness during long cooking. Look for well-marbled pieces with good fat distribution. Avoid lean cuts like round or theyll turn tough and dry.

Working with Lemongrass

Trim off the woody root end and the tough upper stalk, then use the back of your knife to smash the remaining stalk. This breaks down the fibers and releases all those aromatic oils. Remove the stalks before serving because theyre too fibrous to eat.

Make It Ahead

This braised beef actually tastes better the next day when the flavors have had time to meld and deepen. Make it up to three days ahead and reheat gently on the stove. The sauce may thicken in the refrigerator, so add a splash of water or broth when reheating.

• Let the braise cool completely before refrigerating
• Store in an airtight container for up to four days
• Freeze for up to three months

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Serve this over steamed jasmine rice with plenty of that incredible sauce spooned over everything. Your house will smell incredible.

Recipe Questions & Answers

→ What cut of beef works best for slow braising?

Beef chuck is ideal for slow braising due to its marbling and connective tissue, which break down during cooking to become tender and flavorful.

→ Can the heat level be adjusted?

Yes, red chilies add heat but can be omitted for a milder dish without sacrificing flavor.

→ What can substitute fish sauce for dietary preferences?

Soy sauce can replace fish sauce, keeping a savory depth though with a slightly different taste profile.

→ How should the mushrooms be prepared before adding?

Use cremini or shiitake mushrooms, quartered for even cooking and to absorb the braising liquid.

→ What is the purpose of lemongrass in the dish?

Lemongrass imparts a bright, citrusy aroma that complements the richness of coconut milk and beef.