Lemongrass Coconut Braised Beef

The first time I made this braised beef, my tiny apartment smelled like a street corner in Hanoi for three days straight. My roommate kept poking her head into the kitchen, asking if it was ready yet, and I had to keep explaining that good things need time. When we finally sat down to eat, she took one bite and actually went quiet, which never happens.

I made this for a dinner party last winter when everyone was feeling pretty worn out from the holidays. The table went completely silent after the first bites, and my friend Sarah actually asked if I could teach her how to make it. Thats when you know a recipes a keeper.

Ingredients

• Beef chuck: Chuck has the perfect amount of marbling to break down into meltingly tender pieces after hours of braising
• Lemongrass: Smashing the stalks releases all those citrusy oils that infuse the entire dish
• Coconut milk: Use full fat, it makes all the difference in creating that rich, luxurious sauce
• Fish sauce: Dont be scared of it, it adds this incredible depth that you just cant get any other way
• Mushrooms: They soak up all that flavorful braising liquid and become little umami bombs

Instructions

Get your beef ready:

Pat those cubes dry with paper towels, then season them generously with salt and pepper

Sear in batches:

Dont crowd the pot or the beef will steam instead of brown, and that caramelized flavor is everything

Build your aromatic base:

Sauté the onions, lemongrass, garlic, ginger, and chilies until your kitchen smells amazing

Add the braising liquid:

Pour in the coconut milk and beef broth, then return the beef to its glorious bath

Low and slow:

Keep it at a gentle simmer, cover it, and let time do all the hard work for you

Add the mushrooms later:

They only need about an hour, otherwise theyll disappear completely into the sauce

Finish with brightness:

That hit of lime zest and juice at the end cuts through all that richness perfectly

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My sister texted me the morning after I made this for her family, asking when I could come over again. She said her husband kept talking about it at breakfast, and her daughter asked if she could take leftovers in her lunch. That might be the biggest compliment Ive ever received.

Make It Ahead

This braised beef actually improves overnight, which makes it perfect for meal prep or entertaining. The flavors meld together and the beef becomes even more tender. Just cool it completely before refrigerating, and gently reheat on the stove the next day.

Serving Suggestions

I love serving this over steamed jasmine rice that soaks up all that incredible sauce. A side of sautéed bok choy or Chinese broccoli adds some nice color and freshness to balance out the rich main dish.

Storage and Reheating

The beef keeps well in the refrigerator for up to four days, and it freezes beautifully for up to three months. When reheating, add a splash of beef broth or water to loosen the sauce if needed, and warm it gently over low heat.

• Let it come to room temperature before refrigerating to prevent condensation
• Freeze in portion sized containers for easy weeknight dinners
• Reheat slowly to prevent the beef from toughening up again

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Theres something so comforting about a dish that takes its time. This beef reminds me that good things cant be rushed, and that the best meals are worth every minute of the wait.

Recipe FAQs

→ What cut of beef works best for braising?

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

→ Can I adjust the spice level?

Yes, you can omit the red chilies for a milder dish or add more if you prefer extra heat.

→ What can substitute fish sauce if needed?

Soy sauce is a suitable alternative, especially for pescatarian diets, though it will subtly change the flavor profile.

→ How long should the beef be braised?

It should be braised for about 2 to 2.5 hours until the beef is very tender and the flavors have melded.

→ What side dishes pair well with this beef?

Steamed jasmine rice or rice noodles complement the rich sauce and help balance the dish.