Coconut and Lemongrass Braised Beef
Coconut and Lemongrass Braised Beef
Ingredients
For the Braised Beef
- 2 pounds beef short ribs, cut into 2-3 inch pieces
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- 2 shallots, medium, chopped
- 4 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 tablespoon all-purpose flour
- 4 cups beef stock
- 2 stalks lemongrass, smashed and tied into a knot
- 3 kaffir lime leaves
- 13.5 ounces coconut milk, full-fat, 1 can
- 1 tablespoon brown sugar
- 1 lime, juiced
For Serving and Garnish
- 4 cups cooked white rice, for serving
- 1 teaspoon black sesame seeds, for garnish
- 2 green onions, sliced, for garnish
- 1 red chili, sliced, for garnish
- 2 lime wedges, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the beef short ribs generously with salt, rubbing it into the meat on all sides.
⏱️ 5 min•🌡️ 325
- 2
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, place the seasoned beef short ribs into the pot and sear them on all sides until well browned, about 3-4 minutes per side.
⏱️ 15 min
- 3
Remove the seared beef from the pot and set it aside on a plate.
⏱️ 1 min
- 4
Add the chopped shallots and minced garlic to the same pot. Sauté for 3-5 minutes, stirring occasionally, until they are softened and fragrant.
⏱️ 5 min
- 5
Stir in the red curry paste and cook for 1-2 minutes, stirring continuously, until aromatic.
⏱️ 2 min
- 6
Add the all-purpose flour to the pot and stir to combine with the shallot, garlic, and curry paste mixture. Cook for another minute to remove the raw flour taste.
⏱️ 1 min
- 7
Pour in the beef stock and stir well until the sauce is smooth, well combined, and slightly thickened.
⏱️ 3 min
- 8
Return the seared beef short ribs to the pot. Add the lemongrass stalks and kaffir lime leaves, ensuring the beef is mostly submerged in the liquid.
⏱️ 2 min
- 9
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours and 30 minutes, or until the beef is fork-tender and falling apart.
⏱️ 150 min•🌡️ 325
- 10
Carefully remove the pot from the oven. Using tongs, transfer the cooked beef from the pot to a separate bowl.
⏱️ 2 min
- 11
Remove and discard the lemongrass stalks and kaffir lime leaves from the sauce in the pot.
⏱️ 1 min
- 12
Stir the full-fat coconut milk into the sauce until fully incorporated and smooth.
⏱️ 1 min
- 13
Add the brown sugar to the sauce and stir until dissolved. Season the sauce to taste with additional salt if needed.
⏱️ 1 min
- 14
Squeeze the fresh lime juice into the sauce. Taste the sauce and adjust seasoning as needed to achieve your desired flavor balance (more salt, sugar, or lime juice).
⏱️ 2 min
- 15
Return the cooked beef short ribs to the sauce, ensuring they are coated. Allow them to warm through for a few minutes.
⏱️ 3 min
- 16
To serve, place the braised beef pieces in individual bowls. Ladle the rich coconut and lemongrass sauce generously over the beef. Serve alongside cooked white rice.
⏱️ 2 min
- 17
Garnish each serving with a sprinkle of black sesame seeds, sliced green onions, sliced red chilies, and a lime wedge.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut and Lemongrass Braised Beef
For the Braised Beef
- 2 pounds beef short ribs, cut into 2-3 inch pieces
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- 2 shallots, medium, chopped
- 4 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 tablespoon all-purpose flour
- 4 cups beef stock
- 2 stalks lemongrass, smashed and tied into a knot
- 3 kaffir lime leaves
- 13.5 ounces coconut milk, full-fat, 1 can
- 1 tablespoon brown sugar
- 1 lime, juiced
For Serving and Garnish
- 4 cups cooked white rice, for serving
- 1 teaspoon black sesame seeds, for garnish
- 2 green onions, sliced, for garnish
- 1 red chili, sliced, for garnish
- 2 lime wedges, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the beef short ribs generously with salt, rubbing it into the meat on all sides.
⏱️ 5 min•🌡️ 325 - 2
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, place the seasoned beef short ribs into the pot and sear them on all sides until well browned, about 3-4 minutes per side.
⏱️ 15 min - 3
Remove the seared beef from the pot and set it aside on a plate.
⏱️ 1 min - 4
Add the chopped shallots and minced garlic to the same pot. Sauté for 3-5 minutes, stirring occasionally, until they are softened and fragrant.
⏱️ 5 min - 5
Stir in the red curry paste and cook for 1-2 minutes, stirring continuously, until aromatic.
⏱️ 2 min - 6
Add the all-purpose flour to the pot and stir to combine with the shallot, garlic, and curry paste mixture. Cook for another minute to remove the raw flour taste.
⏱️ 1 min - 7
Pour in the beef stock and stir well until the sauce is smooth, well combined, and slightly thickened.
⏱️ 3 min - 8
Return the seared beef short ribs to the pot. Add the lemongrass stalks and kaffir lime leaves, ensuring the beef is mostly submerged in the liquid.
⏱️ 2 min - 9
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours and 30 minutes, or until the beef is fork-tender and falling apart.
⏱️ 150 min•🌡️ 325 - 10
Carefully remove the pot from the oven. Using tongs, transfer the cooked beef from the pot to a separate bowl.
⏱️ 2 min - 11
Remove and discard the lemongrass stalks and kaffir lime leaves from the sauce in the pot.
⏱️ 1 min - 12
Stir the full-fat coconut milk into the sauce until fully incorporated and smooth.
⏱️ 1 min - 13
Add the brown sugar to the sauce and stir until dissolved. Season the sauce to taste with additional salt if needed.
⏱️ 1 min - 14
Squeeze the fresh lime juice into the sauce. Taste the sauce and adjust seasoning as needed to achieve your desired flavor balance (more salt, sugar, or lime juice).
⏱️ 2 min - 15
Return the cooked beef short ribs to the sauce, ensuring they are coated. Allow them to warm through for a few minutes.
⏱️ 3 min - 16
To serve, place the braised beef pieces in individual bowls. Ladle the rich coconut and lemongrass sauce generously over the beef. Serve alongside cooked white rice.
⏱️ 2 min - 17
Garnish each serving with a sprinkle of black sesame seeds, sliced green onions, sliced red chilies, and a lime wedge.
⏱️ 1 min