Fall

Braised Wagyu Roast with Carrots and Potatoes

September 30, 2021
0 Ratings
Photo by Double8Cattle
Author Notes

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! —Double8Cattle

  • Prep time 30 minutes
  • Cook time 5 hours
  • Serves 3
Ingredients
  • 2 pounds Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast
  • 1/2 cup All Purpose Flour
  • 1/4 cup Butter
  • 2 tablespoons Minced Garlic
  • 1/2 Large Onion (sliced)
  • 2 Medium Carrots (chopped)
  • 1/2 cup Dry White Wine
  • 28 ounces (CAN) Diced Tomatoes
  • 1/2 cup Beef Stock
  • 1/2 BAG Mini Fingerling Potatoes
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
In This Recipe
Directions
  1. Tools - Boning Knife, Mixing Bowl, Medium Dutch Oven with Lid, Tongs, Spatula, Meat Thermometer
  2. 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.
  3. 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.
  4. 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.
  5. 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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