Simple Way to Make Perfect Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast

Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast ~ Free returns on eligible items Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring vegetable mixture to a boil over medium-high heat. Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. In a baking pan, toss the red potatoes with a tablespoon of oil and a generous pinch of the spice rub. Add the coconut milk, chicken broth, and fish sauce to the skillet.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, thai braised coconut & lemongrass wagyu beef top round roast. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast is one of the most well liked of recent trending meals on earth. It is easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They're fine and they look wonderful. Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast is something which I've loved my entire life.

Free returns on eligible items Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring vegetable mixture to a boil over medium-high heat. Add the Thai curry paste, minced garlic, and grated ginger to the skillet.

To begin with this particular recipe, we must prepare a few components. You can have thai braised coconut & lemongrass wagyu beef top round roast using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast:

1. Make ready 2 LB of Double 8 Cattle Company Top Round Roast.
2. Prepare 1 CAN (16 OZ) of Coconut Milk.
3. Take 1 QT of Coconut Water (divided).
4. Take 1 of Large Shallot (chopped).
5. Get 3 STALKS of Lemongrass (3-4 inches long) (chopped).
6. Get 1 of Green Onion (chopped).
7. Get 1 of SMALL THUMB Fresh Ginger (chopped).
8. Take 2 of Garlic Cloves (chopped).
9. Take 2 of Potatoes (sliced into half-inch-thick coins).
10. Get 2 of Baby Bok Choy (sliced in half lengthwise).
11. Take 1 CUP of Shiitakes Mushrooms (sliced).
12. Make ready 1 CUP of Brown Rice.
13. Get of Olive Oil.
14. Make ready of Salt & Freshly Ground Black Pepper (to season).

Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. In a baking pan, toss the red potatoes with a tablespoon of oil and a generous pinch of the spice rub. Rub spice rub liberally all over the chicken.

Instructions to make Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast:

1. PREPARING THE LEMONGRASS MIXTURE Chop the lemongrass, shallot, green onion, garlic cloves, and small thumb of ginger. Combine the ingredients in a food processor. Season with a little salt and freshly ground pepper.Process the ingredients until the mixture is finely processed and turns into a paste (lemongrass is fibrous, so you want to be sure it’s fully processed).Set the lemongrass mixture aside.
2. PREPARING THE FULLBLOOD WAGYU TOP ROUND ROASTCut the Fullblood Wagyu top round roast into 2-inch cubes.Heat a tablespoon of olive oil in a 5-quart Dutch oven over medium-high heat.Season the cubes of Fullblood Wagyu beef with salt and freshly ground black pepper.Working in batches (to avoid crowding), sear all sides of the beef in the pot. Adjust the heat, as needed, so you don’t burn the fond that builds on the bottom of the pot..
3. After all of the pieces are seared, set the Fullblood Wagyu top round roast aside..
4. BRAISING THE BEEF Preheat the oven to 325°F.When the oven is ready, add a tablespoon of olive oil and the lemongrass mixture to the Dutch oven. Sauté the mixture for 3 minute over medium heat until fragrant. Then, add the seared beef back into pot (as well as any drippings), and stir.After a couple of minutes, add the coconut milk and half a quart of coconut water to the pot (you will use the remaining coconut water for the rice). Bring everything to a boil..
5. Once boiling, cover the pot with a tight fitting lid, and place it in the oven. Cook it in the oven for 2 1/2 hours..
6. PREPARING THE POTATOES, RICE, BABY BOK CHOY, AND MUSHROOMS While the beef braises, wash the potatoes. Slice the potatoes into half-inch-thick coins. Slice the baby bok choy in half lengthwise, and rinse out any sand in the leaves and near the stem.Slice the mushrooms.Prepare the brown rice by cooking it with the rest of the coconut water (ratio: 1 cup of rice to 1 1/2 cups of coconut water)..
7. FINAL STEPS After 2 1/2 hours, remove the pot from the oven. Carefully, remove the lid. Using a slotted spoon, remove the chunks of beef from the braising liquid. Set the beef aside in a bowl.Place the pot on the stove, and set it to medium or medium-low heat.Add the potato coins to the pot, cover, and cook for 10-12 minutes. After 12 minutes, add the beef back to the pot, as well as the sliced mushrooms and baby bok choy halves. Cover, and cook for another 8-10 minutes..
8. Spoon portions of the Fullblood Wagyu beef, gravy, potatoes, and vegetables onto plates. Serve with the coconut brown rice, and enjoy!.

Heat the rest of the oil in a large pan like a skillet with tall sides or a Dutch oven. Melt a few tablespoons of coconut oil in a large oven safe simmering pot, or Dutch oven with a lid. After each side is seared, arrange the chicken so it is breast side up in the pan. Sprinkle beef with salt and pepper. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat.

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