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Aromatic Lemongrass Coconut Braised Beef

A comforting bowl of tender beef braised in a fragrant coconut curry, infused with the refreshing zest of lemongrass, perfect for family gatherings or cozy winter evenings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef (chuck or brisket), cut into chunks
  • 1 can coconut milk (14 oz)
  • 2 stalks lemongrass, trimmed and smashed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 thumb-sized piece ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • to taste salt and pepper
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Gather all the ingredients to make the cooking process smooth. Cut the beef into bite-sized chunks, chop the onion, mince the garlic, and grate the ginger.
Cooking
  1. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef chunks and sear until they’re browned on all sides. This process locks in the flavors!
  2. Add the chopped onion, minced garlic, and grated ginger to the same pot. Sauté for about 3-4 minutes until the onions turn translucent and fragrant.
  3. Pour in the can of coconut milk and add the smashed lemongrass stalks, fish sauce, brown sugar, and season with salt and pepper. Stir everything together.
  4. Bring the mixture to a gentle boil, then reduce the heat to low to let it simmer. Cover the pot and let it braise for about 1.5 to 2 hours, or until the beef is tender and infused with the aromatic flavors.
  5. Once the beef is tender, remove the lemongrass stalks and serve the dish warm. Garnish generously with fresh cilantro for an added touch of freshness.

Notes

For best results, cook the beef low and slow. A slow cooker can also work beautifully for this dish. Leftover Aromatic Lemongrass Coconut Braised Beef makes for a delicious meal the next day! Store any remaining portion in an airtight container in the refrigerator up to 3-4 days, or freeze for up to 3 months. When reheating, do so gently on the stove over low heat, adding a splash of water if necessary to maintain the creamy consistency of the coconut milk.