Lemongrass Coconut Braised Beef

Experience the rich, aromatic flavors of Thai cuisine with our Lemongrass Coconut Braised Beef. This recipe transforms beef short ribs into tender, melt-in-your-mouth morsels, slow-cooked in a comforting blend of lemongrass, coconut milk, and curry paste. Perfect for a cozy evening meal, this dish combines fragrant spices with creamy textures, serving up a delightful Thai-inspired feast.

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Ingredients

🥩 400g beef short rib off-the-bone
🥩 400g lean beef (sirloin, round)
🧂 1 teaspoon salt
🌶️ 1 teaspoon freshly ground black pepper
🧄 4 garlic cloves chopped
🧅 2 shallots finely chopped
🍛 2 portions Massaman curry paste (or any Thai curry paste)
🌾 1 tablespoon plain flour
🥣 750ml beef stock or bone broth
🌿 2 lemongrass stalks
🍃 2 lime leaves
🥥 400ml light coconut milk
🐟 1 tablespoon fish sauce
🍬 1 tablespoon brown sugar
🍋 Juice of 0.5 lime
🌾 Vegetable oil (for searing)
🍚 1.5 cups (uncooked) jasmine rice
🧅 4 spring onions thinly sliced
🌶️ 1 red chili sliced
⚫ Black sesame seeds (for garnish)
🍋 Lime wedges (for serving)

Instructions

1- Prep and Sear the Beef:

Season the beef short rib pieces with salt and black pepper in a mixing bowl.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Sear the seasoned beef in batches until well-browned on all sides. Remove and set aside.

2- Flavor the Base:

In the same pot, add the chopped shallots and garlic. Sauté until the mixture is soft and fragrant.
Stir in the Massaman curry paste, cooking for a minute to release its aroma.

3- Build the Sauce:

Add flour, stirring to create a roux.
Gradually pour in the beef stock or bone broth, stirring continuously for a smooth sauce.
Add the lemongrass stalks and lime leaves for infusion.

4- Braise the Beef:

Return the seared beef to the pot, ensuring it's submerged in the sauce.
Cover with the lid and place in a preheated oven, slow-cooking at 150°C (130°C fan/300°F) for 2.5 hours.

5- Finish the Sauce: