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Coconut Braised Beef

Delicious Coconut Braised Beef: One-Pan Comfort Food Magic

Coconut Braised Beef is a comforting one-pan dinner featuring tender beef and flavorful coconut milk.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 3 lbs Beef Chuck This well-marbled cut is perfect for tenderness; try brisket or stew meat as alternatives.
  • 1 Lemongrass Stalk Delivers a vibrant citrusy flavor; lime zest makes a good substitute.
  • 2 Serrano Peppers Adds a mild heat; jalapeños can ramp up the spice.
  • 2 tbsp Fresh Ginger Offers warmth to the dish; ground ginger works in a pinch.
  • 4 Garlic Cloves Essential for savory richness; always opt for fresh over powdered.
  • 6 Makrut Lime Leaves Imparts a unique citrus aroma; if unavailable, use lime zest.
  • 1/4 cup Red Curry Paste Infuses robust flavor and heat; adjust to preferred spice levels.
  • 1/2 tsp Turmeric Adds vibrant color and an earthy touch; can be omitted for a lighter flavor.
  • 2 cans Full Fat Coconut Milk Key for a creamy broth; avoid coconut beverage substitutes.
  • 1 cup Water Helps adjust consistency; optional, can increase coconut milk instead.
  • 1/4 cup Palm Sugar or Brown Sugar Balances the dish with sweetness; maple syrup is a good alternative.
  • 3 tbsp Fish Sauce Elevates umami flavor; substitute with soy sauce for a vegetarian option.
  • 1 Yellow Onion Adds both sweetness and texture to this comforting meal.
  • 3 Carrots Introduce sweetness and vibrant color.
For Serving
  • Steamed Rice Perfect for soaking up that flavorful broth.
  • Cilantro Fresh herb garnish to brighten up each serving.
  • Lime Wedges A squeeze of lime adds that necessary zing.
  • Chili Oil Spice things up for those who like a kick!

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Coconut Braised Beef
  1. Preheat your oven to 350°F (175°C). Set your oven rack to the middle position.
  2. Cut the beef chuck into 2-inch cubes and season with salt and pepper. In a Dutch oven, heat neutral oil over medium-high heat. Sear beef cubes until browned on all sides, about 6-8 minutes per batch. Remove and set aside.
  3. Lower heat to medium and add sliced serrano peppers, minced ginger, and thinly sliced garlic to the pot. Stir in chopped lemongrass, turmeric, and lime leaves along with red curry paste. Cook for 2-3 minutes until fragrant.
  4. Pour in coconut milk and water, stirring to incorporate all flavors. Bring to a gentle simmer. Add palm sugar and fish sauce; taste and adjust seasoning. Let the sauce simmer for 5-7 minutes.
  5. Return the seared beef along with any juices to the pot. Add chopped onion and carrots and stir to combine. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours until beef is tender.
  6. After braising, let the pot rest for about 30 minutes. Serve over steamed rice, garnished with cilantro, lime wedges, and chili oil.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Invest in a Dutch oven for even heat distribution. Choose well-marbled beef chuck for tenderness. Let the beef rest in the sauce for at least 30 minutes before serving.

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