Showing posts with label bottom round. Show all posts
Showing posts with label bottom round. Show all posts

Monday, March 14, 2016

Bottom Round Roast



It sounds dangerous, doesn't it? Bottom round. Things that are at the bottom are usually not the best. And that's actually accurate. Bottom describes the location of this cut. And it's the tough guy of roasts. For that reason it's also very economical compared to other cuts of beef.

I bought one recently, and checked out some recipes, most of which said to sear it and toss it in the crock pot. I didn't sear it but I did toss it into the crock pot. On the bright side, it shredded like pulled pork and was definitely edible. Even better, I had poured in enough water to cover it and added carrots. The resulting liquid was an absolutely delicious beef broth that is now in my freezer waiting to be used.

As though the folks at Cook's Country magazine knew I was confused by this particular cut, they sent a new edition with a recipe for, you guessed it, Bottom Round Roast Beef. And I had just bought another one. Perfect timing.

Now, in all honesty, this is more about timing and treatment than it is a recipe. Cook's was kind enough to include a Zip-Style Sauce, but I found I didn't even need it. After all, you can make any kind of sauce you like. The crucial thing here is the temperature and a couple of little tricks that result in a mighty fine roast!

They suggested using fresh rosemary and fresh thyme. It's March and the garden is still slumbering, so I used dried thyme and, since I didn't have rosemary, I substituted marjoram, which turned out fabulous. The scent from the roasting meat was wonderful and the flavor was terrific.

It does have to be sliced against the grain, which was a little confusing. You'd think it would be so obvious. Do other people have discussions about which way the grain runs or is it just us? And it must be cut very, very thin.

In Cook's recipe, they call for salting the meat, wrapping it in plastic overnight and refrigerating 1 to 24 hours. I didn't see the reason for that in the article. Maybe it's something everyone else knows? I assumed it was a method of brining so I skipped that step entirely.

Before starting this, note that this is another recipe where you need a good temperature probe.

Will this be my go-to roast beef? Probably not for fancy dinners, but I will definitely be making it again. And while I know most of your dogs eat dog food, it did occur to me that it's such a nice lean cut that it would be great for doggie birthday parties and celebrations.


Bottom Round Roast Beef
(from Cook's Country April/May 2016)

1 4-pound boneless beef bottom roast
salt and pepper (to taste, I used about 3/4 teaspoon salt and 1/2 teaspoon pepper)
olive oil
1 teaspoon dried thyme
1 1/2 teaspoons dried marjoram or dried rosemary

Preheat the oven to 250.

Combine the salt, pepper, thyme, and marjoram in a small bowl. Wash the beef and dry it. Rub all over with olive oil. Sprinkle the herb mixture over the beef and rub it in. Place the roast on a wire rack in a rimmed baking sheet.

1.  Roast 1 3/4 hours to 2 1/4 hours until center reaches 120 degrees.
2.  Turn off oven and leave roast inside 20 to 30 minutes until center reaches 135 degrees.
3.  Remove roast from oven, tent with foil, and allow to rest 30 minutes.

Slice thin to serve.


Rub with olive oil and herbs.
Tent and let rest.

Be sure to slice thin!




Tuesday, October 18, 2011

Does this Meat Dress Make Me Look Fat? Roast Beast with Horsey Sauce from Cleo Coyle




Lady Gaga's meat dress sent the world into a tizzy last year. Maybe you noticed. Maybe you didn't. As a professional observer of human action and reaction, I noticed, and found the varied responses fascinating. (I also loved the meat shoes and matching meat hat and handbag.)

Starlets and singers are supposed to show up at awards ceremonies with designer frocks and big rocks. "What is Gaga doing?" people wondered. "What is she trying to say?!" The stunt unnerved many (as things off the norm scale sometimes do). 

Was Gaga making a pro-vegetarian statement? Or an anti-vegetarian statement? 

Ellen DeGeneres, a fan of Gaga's (and a vegan like Gaga herself), officially presented the singer with a vegetarian version of the outfit: a bikini made of kale and skirt made of bok choy. (Could be some celery in there, too. You be the judge.)

In the end, Gaga said the dress meant many things, among them, an ironic statement about not being seen as just another piece of meat. (Pretty clever, actually.)

So why am I sharing this with you today? Because blogging about a big hunk o' beef, let alone cooking it publicly, will make some people a little bit nervous and others a little bit crazy. (I'm sure Gaga herself would not be happy with me.) My advice: ChillAx.

While Marc and I thoroughly enjoy vegetables, fruits, and legumes, all of which are superbly healthy; and while we have friends and family members who are vegetarian (and we absolutely respect that choice and are grateful for the many culinary ideas that we hear from them), we also enjoy meat. 
Eating, of course, is not always about health or politics. From the bison ribs at 
Tocabe, a Denver eatery run by Native Americans, to the roasted lamb at one of Astoria's many family-owned Greek restaurants, meat is often a part of a culture's culinary heritage; and the cooking and consuming of meat dishes can be a wonderful celebration of tradition. If you are an omnivore, then this post might be of interest. And for our vegetarian friends, our Homemade Horsey Sauce is a delicious dip for raw veggies, too. :)

To read my Poor Girl's
Hot Butt
 
post, click here.

For a downloadable
PDF recipe on how to prepare
a mini ham click 
here.

A brief note
on today's recipe... 

A fresh roast beef sandwich is a thing of beauty to us, but with deli prices so high, we've taken to roasting our own beefs--and mini hams. 

Last fall, I blogged about making these little hams (see the caption at right for links to the recipe). 

I love how the slow roasting process warms our cozy Queens' row house on chilly fall days, and I often serve these beef and ham roasts with a creamy, tangy horsey sauce, which also livens up our sandwiches.



A Note on Meat Cuts
I'm not sure what cut Gaga used for her little red (meat) dress, but beef rump roasts are our preferred choice for roasting. (For more info on beef cuts and how to cook them click here.) Beef rump roasts have less fat and are less pricey than tenderloins and prime ribs so (unless your name is Trump), they're a great choice for families on a budget (like ours :)). Rump roasts contain three major round muscles: top round, eye of round, and bottom round. Eye rounds are our favorite and today I'm sharing with you the way we prepare ours... 


A roasted beef eye round encrusted with
sea salt and two peppers. See recipe below...


Cleo Coyle, who does not
own a single little red (meat)
dress, is author of the
Coffeehouse Mysteries


Cleo Coyle’s Pepper-Crusted Roast Beef with Homemade
Horsey Sauce 


Tip: Cook two roasts at a time. Serve one for dinner and use the second for a week of sandwiches and snacks. 

This recipe is now available in my culinary mystery novel, Holiday Buzz. To see what other delicious recipes are featured in my 12th Coffeehouse Mystery, click here to view the recipe guide.






-------------------

SURPRISE POST!


One of my favorite blogs,
Dying for Chocolate, is hosting me
as a guest today. Drop by to get my recipe
for Chocolate Fudge Pumpkin Cookies,
and hear the story of how a reader's e-mail
inspired the recipe... 
CLICK HERE TO JUMP THERE.






Eat with joy! 
~ Cleo Coyle author of 


To get more of my recipes, sign up to win
free coffee, 
or learn more about the two
bestselling mystery 
series that I write with my
husband, visit my online coffeehouse at...





Shameless Plug...




"A Favorite Book of the Year"
Reviewer's pick 2010 ~  Bookreporter.com 

For a peek at some of the firehouse-inspired recipes featured in Roast Mortem, click here.


Now a national bestseller
in paperback

To purchase the book, 
click here or here or here.

 










"...a tasty tale of crime and punishment,
lightened by the Blend's frothy cast of
lovable eccentrics." ~ Publishers Weekly

For a peek at some of the chocolate 
recipes featured in Murder by Mocha,
click here



Now a national bestseller
in hardcover 

To purchase the book, 
click here or here or here

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