Thai Braised Coconut Lemongrass Wagyu Beef Top Round Roast Recipes

THAI BEEF STEW WITH LEMONGRASS AND NOODLES

Steps:

• Process lemongrass, garlic, makrut lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
• Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10-15 minutes; transfer to a plate.
• Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5-8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2-3 hours.
• Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
• Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35-45 minutes. Mix in scallions (they should wilt slightly).
• Meanwhile, cook noodles according to package directions.
• Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
• DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.

THAI BEEF WITH COCONUT DRESSING

Steps:

• Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain.
• Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.

THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

THAI BRAISED COCONUT & LEMONGRASS WAGYU BEEF TOP ROUND ROAST

Steps:

• 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
• PREPARING THE FULLBLOOD WAGYU TOP ROUND ROAST: Cut 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.After all of the pieces are seared, set the Fullblood Wagyu top round roast aside.
• 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. 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.
• 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).
• 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.Spoon portions of the Fullblood Wagyu beef, gravy, potatoes, and vegetables onto plates. Serve with the coconut brown rice, and enjoy!