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Coconut and Lemongrass Bottom Round

Yankel Polak

Yankel Polak

January 1, 2019
coconut lemongrass bottom round roast in dutch oven
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4 hrs 10 min

Total

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4

Servings

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Beef

Protein

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Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Bottom Round Roast

  • 1 Tbsp ghee

Dry Rub

  • 1 Tbsp kosher salt

  • ½ tsp black pepper

  • 1 tsp cinnamon

Brasing Liquid and Aromatics

  • ½ head garlic

    with peel

  • 1 tsp fresh ginger

  • 1 Tbsp lemongrass

  • 2 Thai chilies

    halved with seeds

  • 1 onion, small

    roughly chopped

  • ¼ c mirin

  • 1 13.5 oz can coconut milk, unsweetened

Coconut Rice

  • 2 c uncooked jasmine rice

  • 1 c coconut milk, unsweetened

  • 3 c water

Garnishes, optional

  • 1 lime

  • 1 bunch fresh cilantro

    chopped

  • 1 bunch fresh Thai basil

    chopped

Step By Step

Instructions

1
Preheat oven to 300°F.
2
Rub bottom round with dry rub.
3
Preheat Dutch oven on medium heat, add ghee and sear roast on all sides, for 2-3 minutes per side.
4
Add ginger, lemongrass, Thai chilies, onion and garlic. Sauté until onions are golden.
5
Add mirin and coconut milk scrapping the bits off of the bottom of the Dutch oven.
6
Remove from heat, cover and place in oven for 4-5 hours or until meat is fork-tender.

Coconut Rice

1
Mix rice, coconut milk and water and cook according to instructions on package. Once rice is done, let rest uncovered for at least 10 minutes, then fluff rice with rice paddle or fork.
2
Serve roast over rice with squeeze of lime and chopped cilantro and basil.

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