Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, thai braised coconut & lemongrass wagyu beef top round roast. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast is something which I’ve loved my whole life.

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

Brown the chicken, turning once, until golden, then transfer. To make this Thai coconut braised chicken and potatoes, we begin by roasting the potatoes slightly just so the skin is wrinkled slightly and the potatoes start to become tender. They can then finish cooking in the coconut milk along with the chicken. This pre-roasting step is completely optional, but I like to do it.

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!

They can then finish cooking in the coconut milk along with the chicken. This pre-roasting step is completely optional, but I like to do it. The potatoes roast in the oven while the chicken gets seared on the stove-top. Stir in the garlic, ginger, fresno peppers and lemon grass. Add the chicken back to the pot.

So that’s going to wrap it up for this special food thai braised coconut & lemongrass wagyu beef top round roast recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!