Lemongrass Coconut Beef

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Lemongrass Coconut Beef

By

The Good Bite

Tender short rib slow-braised in a fragrant lemongrass, coconut and Thai curry sauce until falling-apart soft. Serve with jasmine rice and fresh chilli, spring onion and sesame for a warming, comforting winter meal.

Yield

4

Time

2 hours 50 minutes

Rating

—

Ingredients

800 g beef short rib, off-the-bone (or other braising steak)

1 tsp salt

1 tsp freshly ground black pepper

1–2 tbsp neutral oil (vegetable or canola), for browning

1 tbsp plain flour

4 garlic cloves, chopped

2 shallots, finely chopped

2 tbsp Massaman curry paste (or any Thai curry paste)

750 ml beef stock or bone broth

2 lemongrass stalks, bruised and halved

2 kaffir lime leaves (or bay leaf if unavailable)

400 ml light coconut milk

1 tbsp fish sauce

1 tbsp brown sugar

Juice of 1/2 lime

Instructions

Step 1

Preheat oven to 150°C (130°C fan) / 300°F.

Step 2

Pat the short ribs dry and season all over with salt and pepper. Lightly dust with the plain flour.

Step 3

Heat 1–2 tbsp oil in a large ovenproof pan or Dutch oven over medium-high heat. Brown the short ribs on all sides (2–3 minutes per side) until nicely caramelized. Remove the meat and set aside.

Step 4

Reduce heat to medium. Add the chopped shallots and garlic to the same pan and sauté until softened, about 2 minutes.

Step 5

Add the Massaman (or Thai) curry paste and cook, stirring, for 1 minute until fragrant.

Step 6

Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Add the bruised lemongrass stalks and lime leaves.

Step 7

Stir in the coconut milk, fish sauce and brown sugar. Return the short ribs to the pan so they are mostly submerged in the liquid. Bring to a gentle simmer on the stove.

Step 8

Cover the pan with a tight-fitting lid (or foil) and transfer to the preheated oven. Braise for 2.5 hours, until the beef is falling apart and very tender.

Step 9

Carefully remove from the oven. Transfer the beef to a plate and shred or pull apart with forks. If the sauce is thin, place the pan on the stovetop over medium heat and simmer briefly to reduce and thicken to your liking.

Step 10

Stir the lime juice into the sauce, return the shredded beef to the sauce to coat, and adjust seasoning with extra salt, fish sauce or lime as needed.

Step 11

Serve the braised beef with cooked jasmine rice and top with sliced spring onions, sliced red chilli and a sprinkle of black sesame seeds.

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Lemongrass Coconut Beef

By

The Good Bite

Tender short rib slow-braised in a fragrant lemongrass, coconut and Thai curry sauce until falling-apart soft. Serve with jasmine rice and fresh chilli, spring onion and sesame for a warming, comforting winter meal.

Yield

4

Time

2 hours 50 minutes

Rating

—

Ingredients

800 g beef short rib, off-the-bone (or other braising steak)

1 tsp salt

1 tsp freshly ground black pepper

1–2 tbsp neutral oil (vegetable or canola), for browning

1 tbsp plain flour

4 garlic cloves, chopped

2 shallots, finely chopped

2 tbsp Massaman curry paste (or any Thai curry paste)

750 ml beef stock or bone broth

2 lemongrass stalks, bruised and halved

2 kaffir lime leaves (or bay leaf if unavailable)

400 ml light coconut milk

1 tbsp fish sauce

1 tbsp brown sugar

Juice of 1/2 lime

Instructions

Step 1

Preheat oven to 150°C (130°C fan) / 300°F.

Step 2

Pat the short ribs dry and season all over with salt and pepper. Lightly dust with the plain flour.

Step 3

Heat 1–2 tbsp oil in a large ovenproof pan or Dutch oven over medium-high heat. Brown the short ribs on all sides (2–3 minutes per side) until nicely caramelized. Remove the meat and set aside.

Step 4

Reduce heat to medium. Add the chopped shallots and garlic to the same pan and sauté until softened, about 2 minutes.

Step 5

Add the Massaman (or Thai) curry paste and cook, stirring, for 1 minute until fragrant.

Step 6

Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Add the bruised lemongrass stalks and lime leaves.

Step 7

Stir in the coconut milk, fish sauce and brown sugar. Return the short ribs to the pan so they are mostly submerged in the liquid. Bring to a gentle simmer on the stove.

Step 8

Cover the pan with a tight-fitting lid (or foil) and transfer to the preheated oven. Braise for 2.5 hours, until the beef is falling apart and very tender.

Step 9

Carefully remove from the oven. Transfer the beef to a plate and shred or pull apart with forks. If the sauce is thin, place the pan on the stovetop over medium heat and simmer briefly to reduce and thicken to your liking.

Step 10

Stir the lime juice into the sauce, return the shredded beef to the sauce to coat, and adjust seasoning with extra salt, fish sauce or lime as needed.

Step 11

Serve the braised beef with cooked jasmine rice and top with sliced spring onions, sliced red chilli and a sprinkle of black sesame seeds.

More Recipes You Might Like

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By GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

50 min

Coconut Milk Chicken Adobo

By Angela Dimayuga

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

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Avgolemono Chicken Soup with Rice

By Grace Parisi

This tart, savory avgolemono soup has a short, simple ingredients list and comes together in just half an hour. For extra ease, you can use store-bought rotisserie chicken (and leftover cooked rice, if you have it) to get dinner on the table even faster.

30 min

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By Noor Murad

This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.

Green Pasta e Fagioli

By Kendra Vaculin

This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasta and white beans.

Rosemary and Dried Cherry Pork Chops

By Kendra Vaculin

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

More from Winter

View All →

Gratinée des halles - French onion soup

By Martin Wishart

This classic French onion soup recipe topped with garlic croutons is ideal for a grey day. Martin Wishart uses smoked bacon and two types of onion in this soup.

1 hr

Slow cooker bone broth

By Good Food team

Leave this bone broth overnight in the slow cooker. It's flavoured with vegetables, bay, lemon and herbs to make it all the more satisfying on a winter's day

30 min

Dijon and Cognac Beef Stew

By Regina Schrambling

This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.

3 hr

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By Chelsie Collins

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1 hr 15 min

Seupa à la Vapelenentse

By GIC Kitchen

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45 min

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By Jesse Szewczyk

Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.