primitive wants to palletize bottom round roast

[franksolich]

http://www.democraticunderground.com/115742790

Oh my.

flamin lib (5,657 posts)  Tue Jun 10, 2014, 01:51 PM 

Bottom round roast.....yuck!

Is this cut good for anything other than jerky? Too dry for pot roast just tried sous vide for 2 days @ 130 and it was nice medium rare pink but flavorless and the texture was mealy.
 
Anyone have a recipe for this that makes it palletable?

Erich Bloodaxe BSN (1,404 posts)    Tue Jun 10, 2014, 01:57 PM

1. I actually have used it for

well, 'unjerked jerky'? I cut it into strips a bit smaller than my little finger and pan fry with a bit of water and let it get nicely caramelized, which gives flavour to pretty much anything. Then pop it into a container in the fridge and use it for snacks.

flamin lib (5,657 posts)    Tue Jun 10, 2014, 02:01 PM

2. I might try that.

I did 3 pounds as conventional jerky in my smoker. Takes hours and reduces to 1 pound but its edible.

cbayer (131,857 posts)    Tue Jun 10, 2014, 04:32 PM

4. I use it for thinks like grillades and pot roast.

The key is cooking it in liquid on top of the stove for a long time - until it is falling apart.
 
I think it's delicious.

Warpy (76,797 posts)    Tue Jun 10, 2014, 05:19 PM

5. I've done a good garden patch pot roast with it

There is nothing like simmering over low heat in water flavored with onion, celery, grated carrot, a bay leaf, and either red wine or Marmite until the meat is fall-apart tender to tame the toughest old grass fed steer whose bottom was contributed to a dinner table. It's garden patch pot roast because 40 minutes before it's done, I throw in thickly sliced carrot and big potato cubes. Ten minutes before it's done, I throw in green peas or a mixture of peas, sweet corn, and green beans. I pick out the bay leaf and serve a thing of beauty, usually with a salad.

littlewolf (2,236 posts)    Tue Jun 10, 2014, 07:49 PM

6. slow cooker pot roast. spuds,carrots,onions, wine is good

because it helps break down the meat fibers. 8-10 hours on low

  (24,809 posts)    Tue Jun 10, 2014, 09:36 PM

8. Gotta crockpot it.

Freddie (2,076 posts)    Tue Jun 10, 2014, 09:42 PM

9. "3 envelope roast"

Dredge meat with flour and brown in a little oil. Place in crockpot or covered roasting pan. Mix 2 cups water with 1 packet each brown gravy mix, ranch dressing mix and Italian dressing mix.

Pour over roast.

Crockpot: 8 hours on low
Oven: 2-3 hours at 300, tightly covered.

Makes delicious gravy with no effort. I've also made "2 envelope roast" without the Italian mix.

This is one of those cuts that needs slow, moist cooking til it's falling apart.

pinto (103,708 posts)    Tue Jun 10, 2014, 11:54 PM

10. Long and real slow in onion stock is how I do it. Spiced to your taste.

I shred the beef, thicken some of the stock and make a beef sandwich on a toasted bun out of it all. Swiss cheese makes a nice addition.

Snarkoleptic (2,959 posts)       Wed Jun 11, 2014, 07:59 AM

11. Italian Beef "Sangwiches"

Place roast in crock pot
Cut 7-8 slits in top of roast, tuck a peeled garlic clove in each slit
Add liquid from two 24-oz jars of pepperoncini peppers
Remove and discard stems from peppers, add peppers to crock pot
Halve two medium onions, add to crock pot
>>DO NOT ADD SALT<<

Cook on high 7-8 hours, shred with fork and serve on crusty rolls (giardinera optional)
 
The salty vinegar-based broth will soften up this cut of meat nicely.
Great way to feed a crowd.

dem in texas (847 posts)    Fri Jun 13, 2014, 10:00 PM

12. Slow cooker with some garlic, onions, Worcestershire sauce and seasonings and a tad of water.

When I cook a cheaper cut of beef roast we seldom eat it as a main dish, but I use it for all kinds of other dishes. You can make good beef enchiladas, Salpicon (cold shredded beef salad, great with corn tortillas or chips), real Mexican pan fried tacos (you can tell I live in Texas), but the meat is also good for a beef hash, cold beef sandwiches. If you have enough broth left, you can make some good beef noodle soup. The beef will never go to waste.
 
Same for pork roast, cook enough to have left overs, although I usually roast it in the oven with onions, turnips and celery which cook down and make a good dark gravy. We eat this as a main meal, Southern style, with sweet potatoes, black eyed peas and cabbage and apple slaw. But I cook a large enough roast so I can have leftover meat for green pork tacos or to make pork fried rice.

[Karin]

Well, except for those phucking sweet potatoes, dem in Texas actually sounds like a pretty good cook. 

[Dori]

I do this all the time with cheap cuts.

Braise in a heavy dutch oven then add a couple cups of water, a pkg of dry soup mix (I like beefy onion or beefy mushroom).  Oven roast at a low temp for a long time.  The meat can be used for a lot of dishes.

I use it for soups, stews, enchiladas, burritos, sandwiches, beef and noodles, etc.

 

[GOBUCKS]

Waiting for the grand finale of Lamond's visit to the Sandhills.

[franksolich]

Waiting for the grand finale of Lamond's visit to the Sandhills.

Ah, so is Lamond, although he won't admit it.

Not today, however; in a couple or so hours, I should be in the center of the eye of massive storms again, predicted to make the ones two weeks ago look like drizzles.

I'm battening down the hatches, and probably the internet'll go.

[hillneck]

flamin lib (5,657 posts)  Tue Jun 10, 2014, 01:51 PM 
Bottom round roast.....yuck!

Well DUmbass, like everything else in life, you suck at cooking.  Again with the number of cooking web sites on the web, you go onto a discussion board for the answer.

[JohnnyReb]

Take funky hammer like my mom had....beat hell out of it....cook until done....it's good and tender.

DUmmies are so lazy that they want beef that chews itself.

[Big Dog]

pinto (103,708 posts)    Tue Jun 10, 2014, 11:54 PM

10. Long and real slow in onion stock is how I do it.

Pinto's cruising for action on the Cooking & Baking Forum. Hoping to get Lu and the gals all lathered up.