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Lemongrass & coconut perfumed braised beef with lime & lemongrass rice

Method

  • Heat a layer of oil in a wok (or large heavy-bottomed pot) to smoking and seal the beef all over in 2-3 lots. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the onions and garlic with 1 finely sliced lemongrass stalk until tender, stirring now and again. 
  • Grind the coriander and cumin seeds. Then add to the wok, together with the chilli paste, bay leaves and turmeric. Stir well and briefly cook to toast the spices. 
  • Return the beef with any juices and add the coconut cream, beef stock, 2 tbsp chopped coriander and a good pinch of salt. Stir well and bring to the boil. Then turn the heat right down and very gently simmer for about 1-1¼ hours until the meat is tender, stirring now and again. 
  • When almost ready, heat a little oil in a rice cooker and gently sauté 1 tbsp very finely chopped lemongrass, regularly stirring. 
  • Add the rice, chicken stock and a little salt. Mix well, cover and cook until the machine turns to warm. 
  • Then add the lime zest, butter with the remaining coriander. Stir to combine and leave for 10 mins. 
  • Serve the beef with plenty of sauce on a bed of rice. 
  • nb.  If you don’t have a rice cooker, use a heavy-bottomed, tightly covered pot.

Ingredients

  • vegetable oil
  • 1 kg lean beef, cubed
  • 3 large onions, finely sliced
  • 4 garlic cloves, finely sliced
  • 2 lemongrass stalks, cleaned well
  • 1 tbsp coriander seeds
  • 1 tspn cumin seeds
  • 1 heaped tbsp chilli paste
  • 3 bay leaves
  • 1 heaped tspn turmeric
  • 300 ml coconut cream or milk
  • 300 ml beef or chicken stock
  • 6 tbsp chopped fresh coriander
  • 2 cups Basmati rice, washed well
  • 2½ cups chicken or vegetable stock
  • sea salt
  • ½ tbsp grated lime rind
  • 4 tbsp butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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