Recipe of Perfect Braised Wagyu Roast with Carrots and Potatoes
Hello everybody, it's Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Quick Braised Wagyu Roast with Carrots and Potatoes. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Braised Wagyu Roast with Carrots and Potatoes, 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 Braised Wagyu Roast with Carrots and Potatoes 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 Braised Wagyu Roast with Carrots and Potatoes 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 Braised Wagyu Roast with Carrots and Potatoes estimated approx 5 hours.
To begin with this recipe, we must prepare a few components. You can cook Braised Wagyu Roast with Carrots and Potatoes using 12 ingredients and 4 steps. Here is how you can achieve it.
Our well-marbled Wagyu bottom round roast is floured, seared, and then braised with garlic, onion, carrots, fingerling potatoes, tomatoes, and beef stock! The braised beef is juicy and literally falls apart after cooking low and slow. This delicious and hearty recipe is perfect for family dinners! Try it today!
Ingredients and spices that need to be Make ready to make Braised Wagyu Roast with Carrots and Potatoes:
- 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)
Steps to make Braised Wagyu Roast with Carrots and Potatoes
- PREPARING THE WAGYU BOTTOM ROUND ROAST
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. - PREPARING THE BRAISING LIQUID
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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