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Slow Cooked Lemongrass Beef Recipe

Slow-Cooked Lemongrass Beef

Perfect to add to a ramen or stunning served with Asian greens

Ingredients – Serves 2-4

  • 350g – 1kg beef short ribs cut into 5-6 pieces (ask your butcher) OR brisket
  • 2 lemongrass stalks
  • 1 small knob of fresh ginger, sliced thin
  • 2 garlic cloves, peeled and smashed
  • 1/2 medium brown onion, sliced
  • Rind of 1 small orange
  • Juice of 1 small orange
  • juice of 1/2 lime
  • 1 tablespoon fish sauce
  • 1/2 tablespoons sesame oil
  • 1 tablespoon tamarind sauce 
  • Pinch of sea salt
  • Pinch of chilli flakes 
  • Pinch of black pepper
  • 1/2 teaspoon of Chinese five-spice powder
  • 1  cup of water
  • You will also need foil and large oven tray

To serve with:

  • 1/2 lime juice to drizzle at the end
  • Small bunch of tenderstem of broccoli,  steamed, or boiled (or other Asian greens) – Optional
  • Fresh coriander for garnish


  1. Preheat oven to 200 C.
  2. Place the beef in a large deep oven try and scatter lemongrass, orange peel, garlic, ginger and onion around. Squeeze orange and lime juice over the ribs and the rest of ingredients. Combine fish sauce, sesame oil and tamarind sauce and pour over the ribs. Sprinkle with sea salt, pepper, chilli and Chinese five-spice powder. Then pour the water over the top of everything.
  3. Cover the tray tightly with foil and place in the oven for 30 minutes at 200 C. Remove the tray and gently fold the foil to turn the ribs over. Cover back with foil and place back in the oven for another 20 minutes at 200°C.
  4. Then reduce the oven to 170C and cook the ribs for 2 hours, turning over halfway.
  5. Finally, remove the tray from the oven and uncover the foil. Cut the meat off the bone where it starts to come away (it will). Turn the heat back up to 200C, and cook the ribs exposed for a further 20 minutes.
  6. Serve with Asian greens or broccoli, and finish the beef with a drizzle of extra lime juice. Sprinkle fresh coriander over the top if you like.

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