Bottom round

cybercat said:

is the meat on sale this week.

How is it best cooked? What methods are best for it?

Roast or steak? For steak, I like to tenderize it, thoroughly coat it
with flour with a little dry mustard, garlic powder, salt & pepper,
and fry it quickly, then turn the heat down, cover the steak with
sliced onions and pour in a bunch of beef stock and let it simmer for
45 minutes or so - it should be fork tender. Or, you can do the whole
thing in the crockpot. Put some sliced mushrooms in at the end, and
sprinkle in some snipped parsley. Yum. Serve with rice or noodles,
or just fresh white country bread.

N.

is the meat on sale this week.

How is it best cooked? What methods are best for it?

"Goomba38" <[email hidden]> wrote in message
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Quoted message said:

cybercat said:

is the meat on sale this week.

How is it best cooked? What methods are best for it?

http://www.txbeef.org/search_results.php3

============
Interesting site; thanks.

"cybercat" <[email hidden]> wrote in message
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Quoted message said:

is the meat on sale this week.

How is it best cooked? What methods are best for it?

Start here:

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=129&id=906

Then go here:

http://www.txbeef.org/cooking_methods.php3#roasting

"cybercat" <[email hidden]> wrote in message
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Quoted message said:

is the meat on sale this week.

How is it best cooked? What methods are best for it?

Bottom round must be browned and braised very slowly for a long enough time
to break it down
to the point where it is tender. It takes a longer timee than chuck. Marcel
Proust used to reminise
about larded bottom round. If you lard it it will be better than ever.
Search google for daube de boeuf.
I do something very similar to this. I use part red wine and part beef
stock. I flour the browned shallots a bit to create a roux. This makes for a
slightly thicker sauce.

Daube De Boeuf

3 lbs boneless beef cubes
2 tablespoons olive oil
2 slices bacon, sliced into pieces
8-10 shallots, sliced thinly
2 tablespoons cognac
2 tablespoons tomato paste
3 garlic cloves, chopped
2 teaspoons herbes de provence
2 cups red wine
1 (14 ounce) can peeled tomatoes
4 slices orange zest
1 carrot, sliced
1/4 cup fresh parsley, chopped
salt and pepper

1.. heat oven to 325f.
2.. in a dutch oven heat oil and bacon, stirring until bacon is browned,
remove to a plate.
3.. season beef with salt and pepper and cook in batches until browned on
all sides, remove to plate.
4.. drain all but 1 tbs of drippings and add shallots, season with salt
and pepper, cook until softened.
5.. add cognac and boil down.
6.. add tomato paste, garlic, herbes, stirring.
7.. add wine and liquid from tomatoes, bring to a boil. crush tomatoes by
hand and add to pot, stirring.
8.. add zest and bacon to pot, add beef and carrots.
9.. lower to simmer, cover, and place in oven.
10.. cook 2-3 hours until beef is tender, stirring every 45 minutes.
11.. add parsley, serve.
Kent