Lemongrass Coconut Braised Beef
Lemongrass Coconut Braised Beef
Ingredients
For the Braised Beef
- 800 g beef short rib, off-the-bone
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- as needed vegetable oil
- 4 garlic cloves, chopped
- 2 shallots, finely chopped
- 2 tablespoons Massaman paste, (or any Thai curry paste)
- 1 tablespoon plain flour
- 750 ml beef stock or bone broth
- 2 lemongrass stalks
- 2 lime leaves
- 400 ml light coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 lime, juiced
To Serve
- 500 g jasmine rice
- 4 spring onions, thinly sliced
- 1 red chilli, sliced
- as needed black sesame seeds
- as needed lime wedges, (from the 1/2 lime)
Instructions
- 1
Preheat your oven to 150°C (130°C fan / 300°F).
⏱️ 5 min•🌡️ 150
- 2
Place the 800 grams of off-the-bone beef short rib into a bowl. Season generously with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Mix thoroughly to coat the beef pieces evenly.
⏱️ 3 min
- 3
Add vegetable oil to a large, oven-safe pot or pan over high heat. Once the oil is hot, add the seasoned beef short rib pieces and sear them until deeply browned on all sides. Remove the seared beef from the pot and set it aside in a separate bowl.
⏱️ 7 min
- 4
In the same pot with the remaining oil and beef drippings, add the 4 chopped garlic cloves and 2 finely chopped shallots. Sauté until they are softened and fragrant.
⏱️ 3 min
- 5
Stir in 2 tablespoons of Massaman paste (or any Thai curry paste) with the sautéed aromatics. Cook for about 1 minute, stirring constantly. Then, add 1 tablespoon of plain flour and mix it into the paste and aromatics until well combined.
⏱️ 2 min
- 6
Pour in 750 ml of beef stock or bone broth, stirring well to combine all ingredients and scrape up any browned bits from the bottom of the pot.
⏱️ 2 min
- 7
Add the 2 lemongrass stalks and 2 lime leaves to the sauce.
⏱️ 1 min
- 8
Place the seared beef short rib pieces back into the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid.
⏱️ 1 min
- 9
Transfer the covered pot to the preheated oven and braise for 2.5 hours at 150°C (130°C fan / 300°F).
⏱️ 150 min•🌡️ 150
- 10
After 2.5 hours, carefully remove the pot from the oven. Using tongs, transfer the braised beef pieces from the sauce to a separate plate or bowl.
⏱️ 2 min - 11
Add 400 ml of light coconut milk to the sauce remaining in the pot. Stir well to combine. Add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Stir and taste the sauce, then season to taste with additional salt if desired. Squeeze the juice from 1/2 lime into the sauce and stir one final time.
⏱️ 5 min
- 12
Serve the Lemongrass Coconut Braised Beef hot. Cook 500 grams of jasmine rice according to package instructions. Place a mound of jasmine rice in the center of a plate (using a small bowl to shape it), arrange the braised beef pieces around the rice, and then spoon a generous amount of the aromatic sauce over the beef and rice. Garnish with 4 thinly sliced spring onions, 1 sliced red chilli, black sesame seeds, and lime wedges (from the 1/2 lime).
⏱️ 5 min
Kitchen Tools
Lemongrass Coconut Braised Beef
For the Braised Beef
- 800 g beef short rib, off-the-bone
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- as needed vegetable oil
- 4 garlic cloves, chopped
- 2 shallots, finely chopped
- 2 tablespoons Massaman paste, (or any Thai curry paste)
- 1 tablespoon plain flour
- 750 ml beef stock or bone broth
- 2 lemongrass stalks
- 2 lime leaves
- 400 ml light coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 lime, juiced
To Serve
- 500 g jasmine rice
- 4 spring onions, thinly sliced
- 1 red chilli, sliced
- as needed black sesame seeds
- as needed lime wedges, (from the 1/2 lime)
Instructions
- 1
Preheat your oven to 150°C (130°C fan / 300°F).
⏱️ 5 min•🌡️ 150 - 2
Place the 800 grams of off-the-bone beef short rib into a bowl. Season generously with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Mix thoroughly to coat the beef pieces evenly.
⏱️ 3 min - 3
Add vegetable oil to a large, oven-safe pot or pan over high heat. Once the oil is hot, add the seasoned beef short rib pieces and sear them until deeply browned on all sides. Remove the seared beef from the pot and set it aside in a separate bowl.
⏱️ 7 min - 4
In the same pot with the remaining oil and beef drippings, add the 4 chopped garlic cloves and 2 finely chopped shallots. Sauté until they are softened and fragrant.
⏱️ 3 min - 5
Stir in 2 tablespoons of Massaman paste (or any Thai curry paste) with the sautéed aromatics. Cook for about 1 minute, stirring constantly. Then, add 1 tablespoon of plain flour and mix it into the paste and aromatics until well combined.
⏱️ 2 min - 6
Pour in 750 ml of beef stock or bone broth, stirring well to combine all ingredients and scrape up any browned bits from the bottom of the pot.
⏱️ 2 min - 7
Add the 2 lemongrass stalks and 2 lime leaves to the sauce.
⏱️ 1 min - 8
Place the seared beef short rib pieces back into the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid.
⏱️ 1 min - 9
Transfer the covered pot to the preheated oven and braise for 2.5 hours at 150°C (130°C fan / 300°F).
⏱️ 150 min•🌡️ 150 - 10
After 2.5 hours, carefully remove the pot from the oven. Using tongs, transfer the braised beef pieces from the sauce to a separate plate or bowl.
⏱️ 2 min - 11
Add 400 ml of light coconut milk to the sauce remaining in the pot. Stir well to combine. Add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Stir and taste the sauce, then season to taste with additional salt if desired. Squeeze the juice from 1/2 lime into the sauce and stir one final time.
⏱️ 5 min - 12
Serve the Lemongrass Coconut Braised Beef hot. Cook 500 grams of jasmine rice according to package instructions. Place a mound of jasmine rice in the center of a plate (using a small bowl to shape it), arrange the braised beef pieces around the rice, and then spoon a generous amount of the aromatic sauce over the beef and rice. Garnish with 4 thinly sliced spring onions, 1 sliced red chilli, black sesame seeds, and lime wedges (from the 1/2 lime).
⏱️ 5 min