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Thai Braised Coconut & Lemongrass Wagyu Beef Top Round Roast

Thai Braised Coconut and Lemongrass Fullblood Wagyu Beef Top Round Roast with Brown Rice and Potatoes.

Prep Time: 40 Minutes
Cook Time: 3 Hours
Servings: 2-3
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Paul Santos, Double 8 Cattle Company Contributor


  • 2 LB Double 8 Cattle Company Wagyu Beef Top Round Roast
  • 1 CAN (16 OZ) Coconut Milk
  • 1 QT Coconut Water (divided)
  • 1 Large Shallot (chopped)
  • 3 STALKS Lemongrass (3-4 inches long) (chopped)
  • 1 Green Onion (chopped)
  • 1 SMALL THUMB Fresh Ginger (chopped)
  • 2 Garlic Cloves (chopped)
  • 2 Potatoes (sliced into half-inch-thick coins)
  • 2 Baby Bok Choy (sliced in half lengthwise)
  • 1 CUP Shiitake Mushrooms (sliced)
  • 1 CUP Brown Rice
  • Olive Oil
  • Salt (to season)
  • Freshly Ground Black Pepper (to season)


  • Food Processor
  • Dutch Oven


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.


Cut the 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 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 beef top round roast aside.


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.


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).


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 Dutch oven / 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!

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