Lemongrass Coconut Braised Beef

The first time I made this braised beef, my tiny apartment smelled like a Southeast Asian street market for three days straight. My roommate kept poking her head into the kitchen, asking if it was ready yet. That coconut and lemongrass combination is pure magic in the air.

I served this at a dinner party last winter and watched my normally quiet friend close her eyes after the first bite. Nobody spoke for ten minutes, just the sound of spoons clinking against bowls. Then someone asked for seconds before Id even sat down.

Ingredients

• Beef chuck: Chuck has the perfect marbling for long braising, developing flavor as it breaks down beautifully
• Lemongrass stalks: Smash them with the back of your knife to release those citrusy oils
• Coconut milk: Full fat is essential here for that luxurious richness
• Fish sauce: Dont let the smell fool you, it adds deep umami without making the dish taste fishy
• Mushrooms: Cremini or shiitake soak up all those aromatic braising liquids
• Lime: The brightness cuts through the rich coconut and ties everything together

Instructions

Sear the beef:

Season generously with salt and pepper, then brown in batches over medium-high heat until deeply caramelized on all sides

Build the aromatics:

In the same pot, sauté onion, smashed lemongrass, garlic, ginger and chilies until fragrant and softened

Add depth:

Stir in the fish sauce and brown sugar, letting them cook for a minute to dissolve and bloom

Start the braise:

Return beef to the pot with coconut milk, broth and carrots, bring to a gentle simmer then reduce to low

First simmer:

Cover and let it braise slowly for an hour, giving the beef time to start becoming tender

Add mushrooms:

Toss in quartered mushrooms and continue braising covered for another hour or until beef falls apart easily

Finish bright:

Remove those tough lemongrass stalks then stir in lime zest and juice, tasting to adjust seasoning

Gather your people:

Serve piping hot over steamed jasmine rice, topped with fresh cilantro, scallions and extra lime wedges

Pin it

My mother-in-law still talks about the time I made this for Sunday dinner. She kept dipping her bread into the sauce long after her beef was gone, which I consider the highest possible compliment.

Making It Ahead

This braised beef actually tastes better the next day, giving those flavors time to deepen and mingle. I often make it on Sunday and reheat gently for Monday dinner, served with the same jasmine rice and maybe a quick cucumber salad on the side.

Choosing The Right Pot

A heavy Dutch oven is ideal for steady, even heating, but any thick-bottomed pot with a tight lid will work beautifully. The key is maintaining that gentle simmer without hot spots that could scorch the coconut milk.

Serving Suggestions

Steamed jasmine rice is the classic pairing, but wide rice noodles work wonderfully too. A crisp cucumber salad with rice vinegar cuts through the richness perfectly.

• Squeeze fresh lime over each bowl right before eating
• Extra fish sauce on the table lets guests adjust saltiness
• Crispy fried shallots on top add lovely texture contrast

Pin it

Theres something deeply satisfying about a dish that rewards patience with such incredible flavor. Hope this brings warmth to your table too.

Recipe Q&A

→ What cut of beef works best for this dish?

Beef chuck cut into cubes is ideal for slow braising, providing tender and flavorful results after long cooking.

→ Can I omit the chilies for less heat?

Yes, omitting the red chilies will result in a milder flavor while maintaining the dish's aromatic qualities.

→ What can I substitute for fish sauce?

Soy sauce can be used as a substitute, though it will alter the flavor slightly; this makes the dish pescatarian-friendly.

→ How should I prepare the lemongrass for cooking?

Trim and lightly smash the lemongrass stalks to release their aromatic oils, enhancing the dish's fragrance.

→ What side dishes pair well with this main?

Steamed jasmine rice or rice noodles are excellent accompaniments, absorbing the rich coconut-based sauce.