Connelly Family Cookbook

Main Dishes › Beef

Coconut & Lemongrass Braised Beef

👤 Jodie 🍽️ 4-6 servings ⏱️ Prep: 20 minutes 🔥 Cook: 2 hours 30 minutes

Ingredients

2 lb beef chuck (cut into 2-inch cubes)
2 stick Lemongrass (bruised and cut into 2-inch pieces)
1 can coconut milk
3 tbsp fish sauce
2 tbsp brown sugar
4 clove garlic (minced)
1 whole onion (sliced)
2 tbsp vegetable oil
2 cup beef broth
2 tbsp Ginger (minced)
2 tbsp lime juice
1 tsp black pepper
1 tsp salt

Instructions

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper.
Brown beef in batches, about 3-4 minutes per side. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until fragrant, about 2-3 minutes.
Add lemongrass and star anise, cook for 1 minute.
Return beef to the pot. Add coconut milk, beef broth, fish sauce, and brown sugar. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, or until beef is tender, stirring occasionally.
Remove lemongrass stalks before serving.
Stir in lime juice just before serving. Adjust seasoning with additional fish sauce or salt if needed.
Serve over rice, garnished with fresh herbs like cilantro or Thai basil if desired.

Notes & Tips

For deeper flavor, marinate beef in fish sauce and garlic for 1-2 hours before cooking. Can be made ahead and reheated. Freezes well for up to 3 months. If sauce is too thin, simmer uncovered for final 15 minutes to reduce.

Source: Traditional Southeast Asian