Coconut Lemongrass Brisket Stew

1.Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.

2.Season the brisket cubes with salt and pepper, then sear them in the hot oil until browned on all sides, about 5-7 minutes. Remove the brisket and set aside.

3.In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, sliced galangal, and smashed lemongrass, cooking for an additional 2 minutes until fragrant.

4.Return the brisket to the pot and pour in the coconut milk and beef broth. Add the tamarind paste, fish sauce, and brown sugar, stirring to combine all ingredients.

5.Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2.5 to 3 hours, or until the brisket is tender and easily shredded with a fork.

6.During the last 30 minutes of cooking, add the sliced red chili if using, for a touch of heat. Adjust seasoning with additional salt or fish sauce to taste.

7.Once cooked, remove the galangal slices and lemongrass stalks from the stew. Serve the brisket stew hot over a bed of jasmine rice, garnished with fresh cilantro and Thai basil, with lime wedges on the side.