Recipe of Favorite Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Award-winning Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast estimated approx 3 hours.

To get started with this particular recipe, we have to first 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 it.

Ingredients and spices that need to be Prepare to make Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast:

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

Instructions to make 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!

While that is by no means the end all be all guide to cooking easy and quick lunches it is excellent food for thought. The stark reality is that will get your own creative juices flowing so you can prepare excellent lunches for the family without having to perform too much heavy cooking through the process.

So that is going to wrap this up for this special food Recipe of Quick Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!