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Slow-Braised Beef in Coconut Milk and Lemongrass Sauce

Tender beef chunks simmered in a creamy coconut milk sauce with aromatic lemongrass, creating a deliciously comforting dish inspired by Southeast Asian cuisine.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into chunks Ensure Halal-friendly options.
  • 1 can (14 oz) coconut milk
  • 2 stalks lemongrass, chopped Substitute with lime zest if unavailable.
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 inches ginger, grated
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 cups beef broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish Adds freshness.

Method
 

Preparation
  1. Season the beef chunks with salt and pepper.
  2. In a large, heavy-bottomed pot or Dutch oven over medium heat, add a splash of oil and sauté the diced onion until translucent.
  3. Add minced garlic and grated ginger, cooking until fragrant.
  4. Increase heat slightly and brown the seasoned beef chunks on all sides.
  5. Toss in the chopped lemongrass, fish sauce, soy sauce, and brown sugar, mixing for about 2 minutes.
  6. Pour in the coconut milk and beef broth, stirring well, then bring to a gentle simmer.
  7. Cover the pot and braise on low heat for 2-3 hours.
  8. Adjust seasoning if needed and garnish with fresh cilantro before serving.

Notes

If storing leftovers, refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat on low heat, adding broth or water if the sauce thickens.