Lemongrass Coconut Braised Beef
Directions
- 1Season beef short rib with salt and mix well.
- 2Add vegetable oil to a pan.
- 3Sear the beef short rib until browned on all sides.
- 4Remove the beef from the pan and set aside.
- 5Add chopped shallots and garlic to the same pan.
- 6Stir in Massaman paste.
- 7Add plain flour and mix.
- 8Pour in beef stock and stir to combine.
- 9Add lemongrass stalks and lime leaves to the pan.
- 10Return the seared beef short rib to the pan.
- 11Cover the pan with a lid and place it in the oven for about two and a half hours.
- 12Remove the beef from the pan and set aside.
- 13Stir in coconut milk into the sauce.
- 14Add brown sugar to the sauce.
- 15Season the sauce to taste.
- 16Squeeze fresh lime juice into the sauce.
- 17Taste the sauce and adjust seasonings if needed.
- 18Serve the braised beef with the coconut and lemongrass sauce.
- 19Add Jasmine rice to the plate.
- 20Garnish with spring onions, red chili, and black sesame seeds.
Ingredients
- 800 g beef short rib, off-the-bone
- 1 tsp Salt
- 1 tsp Black Pepper, freshly ground
- vegetable oil
- 4 Garlic Cloves - chopped
- 2 shallots, finely chopped
- 2 Massaman Paste (can be any Thai curry paste)
- 1 Tbsp Plain Flour
- 750 ml Beef Stock or Bone Broth
- 2 Lemongrass Stalks
- 2 Lime Leaves
- 400 ml Light Coconut Milk
- 1 Tbsp Fish Sauce
- 1 Tbsp brown sugar
- 0.5 Lime, juices
- 500 g Jasmine Rice
- 4 spring onions, thinly sliced
- 1 red chilli, sliced
- Black sesame seeds
Equipment
bowlpanlidtongswooden spoonladleoven
Tips
- You can use any type of braising steak.
- Cook the beef for 2.5 hours in the oven at 150C/ 130C fan/ 300F.