Description
A comforting braised beef dish infused with the aromatic flavors of lemongrass and coconut milk, perfect for cozy gatherings.
Ingredients
Scale
- 3 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons neutral oil (such as avocado or grapeseed oil)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 1 lemongrass stalk, trimmed, cut into 3–4 pieces, and lightly smashed
- 2 serrano peppers, thinly sliced
- 2 tablespoons minced fresh ginger
- 4 large garlic cloves, thinly sliced
- 6 makrut lime leaves
- ¼ cup red curry paste
- ½ teaspoon ground turmeric
- 2 cans (15 ounces each) full-fat coconut milk
- 1 cup water
- ¼ cup palm sugar or light brown sugar
- 3 tablespoons fish sauce
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 8 ounces mushrooms, sliced
- Steamed jasmine or basmati rice (for serving)
- Fresh cilantro leaves (for garnish)
- Lime wedges (for garnish)
- Chili oil or chili flakes (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the beef dry with paper towels and season it with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef in batches and sear for about 2–3 minutes per side until nicely browned. Transfer to a plate and set aside.
- Lower the heat to medium. In the same pot, add the serrano peppers, ginger, garlic, lemongrass, lime leaves, curry paste, and turmeric. Stir for 2–3 minutes until fragrant.
- Stir in the sliced mushrooms and cook for 4–5 minutes until they brown.
- Pour in the coconut milk and water, stirring to dissolve the curry paste. Add palm sugar and fish sauce. Taste and adjust seasoning.
- Return the seared beef to the pot along with juices, add chopped onion and carrots, and stir gently. Cover and braise in the oven for 2½ to 3 hours.
- Remove from the oven and discard lemongrass and lime leaves. Let rest for about 30 minutes.
- Spoon the beef and sauce over steamed rice. Garnish with cilantro, lime juice, and chili oil or flakes.
Notes
For a vegetarian option, substitute beef with tofu or hearty veggies like eggplant and zucchini.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: braised beef, coconut curry, lemongrass, Southeast Asian cuisine, family dinners