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Braised Wagyu Roast with Carrots and Potatoes

Braised Wagyu Bottom Round Roast with Carrots and Potatoes

Prep Time: 30 Minutes
Cook Time: 5 Hours
Servings: 3
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq


  • 2 LB Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast
  • 1/2 CUP All Purpose Flour
  • 1/4 CUP Butter
  • 2 TBSP Minced Garlic
  • 1/2 Large Onion (sliced)
  • 2 Medium Carrots (chopped)
  • 1/2 CUP Dry White Wine
  • 28 OZ (CAN) Diced Tomatoes
  • 1/2 CUP Beef Stock
  • 1/2 BAG Mini Fingerling Potatoes
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)


            • Boning Knife
            • Mixing Bowl
            • Medium Dutch Oven with Lid
            • Tongs
            • Spatula
            • Meat Thermometer

            FIRST STEP

            Take the Fullblood Wagyu bottom round roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.


            Trim the excess fat off the Fullblood Wagyu bottom round roast.

            Then cut the roast in half horizontally (this makes cubing the roast easier).

            Next, cut roast into 1 – 1 1/2 inch cubes. Season the Wagyu beef cubes to taste with kosher salt and freshly ground black pepper.

            Place the Wagyu beef cubes in a mixing bowl, and add the all purpose flour to the bowl.

            Mix the Wagyu beef cubes in the flour, coating all sides of the beef. Set the beef aside.

            Melt the butter in the Dutch oven over medium-high heat.

            Once the pan is hot and the butter is melted, add the Wagyu beef cubes to the Dutch oven in batches.

            Fry the beef in the butter until browned on all sides.

            Continue this process until all of the beef has been browned. Then, set the beef aside on a plate.


            Add the sliced onion to the Dutch oven, and cook until tender.

            Then, add in the minced garlic and chopped carrots. Cook for 3-5 minutes until fragrant.

            Pour in the dry white wine to deglaze the pan.

            Then, add the beef broth, fingerling potatoes, and diced tomatoes to the Dutch oven.

            Finally, return the browned Wagyu beef cubes to the Dutch oven, making sure all of the beef is submerged in the braising liquid.

            FINAL STEPS

            Place the lid on the Dutch oven, and simmer on low heat for 3-4 hours.

            While the beef is braising, occasionally check and stir the contents to make sure nothing gets burned.

            Once the internal temperature of the beef reaches approximately 203-208°F (when the beef feels like it is falling apart), remove the Dutch oven from the heat.

            Place the braised Wagyu bottom round roast, carrots, and potatoes in bowls.

            Serve, and enjoy!

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