Contrary to popular belief, beef bottom round roast is quite flavorsome. It has very low fat content which can make it quite tough, but cook it properly, and you will be left with ‘melt in the mouth’ succulent meat. Show Bottom round roast is a lean cut of meat from the rear leg of a cow. It is also known as rump roast and beef silverside in the UK and Australia. It comes in rather large portions of around 4 to 5 pounds and is considered to be one of the cheaper cuts of meat. However, the round roast has lower fat content than any other type of red meat. This is because the bottom round of a cow is highly exercised, and has less marbling or intramuscular fat. Since the bottom round is lean, it can be quite tough to cook. You cannot grill or dry cook it, as it will turn chewy and tough. Of course it is not filet mignon, but if cooked the right way the bottom round roast can be a hearty and flavorsome piece of meat. So, the best ways to cook a beef bottom round roast is by braising and roasting. Know more about the ways of cooking the perfect round roast. Here are some ways you can choose from. Also known as pot-roasting, braising is the process of first searing the meat and then cooking it at low heat for a long period of time. The meat is partially submerged in broth or water, and the pot is covered with a lid. This method of cooking is best for the tougher cuts of meat which have less fat. When cooked for a long time, and at very low heat, the meat becomes soft and succulent and falls off the bone. Braising definitely is a lengthy process but the end result is worth the wait. Braised Beef With Almond SauceServings: 6 Ingredients :- For the beef For the almond sauce For the spice rub Method :- For the spice rub For the almond sauce For the beef Slow Cooked Beef Round RoastServings: 6-8 Ingredients :- ▸ Beef bottom round roast, 1 (3 lb.) Method :- ▸ To prepare the beef cuts, rub each side with salt and pepper. Roasting is a dry-heat cooking method where no liquid, like broth or wine, is used. The meat is usually prepared with a spice mix or rub and cooked on a wire rack or in a pot. This method is perfect to cook large cuts of meat. Slow roasting at a low temperature allows the meat to cook well and retain all the moisture. Simply Juicy RoastServings: 10 Ingredients :- ▸ Bottom round roast, 1 (5-6 lb.) Method :- ▸ In a large-sized bowl, combine olive oil, onion, garlic, paprika, rosemary, thyme, black pepper, sea salt, Goya Adobo and Sazón. Thyme and Garlic BeefServings: 4-6 Ingredients :- ▸ Bottom round roast, 1 (2-3 lb.) Method :- ▸ Combine the minced garlic, thyme, salt, pepper and olive oil. Tips to Get your Meat Right Every Time♨ Before cooking always bring your meat to room temperature. This helps the meat to cook evenly. ♨ Add root vegetables to make an even more hearty meal. ♨ Tie your beef to get an evenly cooked meat. If your meat is already tied by the butcher then do not remove the strings. If it is not, then fret not, just get some butcher’s string and tie it by yourself. A uniform shape lets the meat cook evenly and of course, it looks better too! ♨ Use fresh herbs. Yes, the key to a good flavorsome roast is herbs like rosemary, marjoram and thyme. They go wonderfully well with beef. Use the fresh ones for more flavor. ♨ Always use the right pots and pans. Since this cut of meat can be quite big, a proper cooking vessel is very important. Dutch ovens, slow cookers, crock pots or any large and deep soup pot with a lid work well for roasting and braising these kinds of meat. ♨ Low heat and slow cooking works best. Yes, this requires patience, but with the end result being so delicious, you can definitely put that extra effort (read patience!). Cooking in low heat allows the meat to cook evenly and cooking slowly allows the connective tissues to break, which in turn gives you that ‘melt in your mouth’ meat. ♨ Resting the meat is very important. If you fail to rest your meat, and cut it immediately, all the juices are going to just run out, leaving you with a piece of dry meat and a puddle of delicious juice. Usually it is recommended to rest the meat for at least 20 to 30 minutes before carving it. ♨ Invest in a good meat thermometer. A meat thermometer is very helpful to judge whether the meat has been cooked properly or not. Cooking the meat to the exact temperature will ensure that you always have the perfectly cooked rare or medium-rare piece of meat. So, the next time you plan a large dinner or get-together, try cooking a bottom round roast. It is less expensive and serves a lot of people. What’s more, cooking a bottom round roast is not as difficult as it may seem. You can just plonk it in the oven a couple of hours before the party starts and serve it to the guests when they arrive. How do you tenderize a bottom round roast?Bottom round roast is best tenderized by slow cooking for long periods of time. The longer your round roast cooks, the more tender it will become. Since it's more of a low-fat cut of meat it'll take more time to get the muscle in the roast to break down. So, just be patient and give it that time.
Does roast get more tender the longer you cook it?Does chuck roast get more tender the longer you cook it? It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 6 hours and 20 minutes, and by the time it's done it's fall-apart tender with soft carrots and potatoes all cooked in the same pot.
How do you cook a bottom round?How to Cook a Bottom Round Roast. Preheat the oven to 500 degrees Fahrenheit.. Pat the bottom round roast dry with paper towels to allow the butter mixture to stick.. Place the roast in an oven-safe skillet. ... . Place the roast in the oven, close the oven door and reduce the temperature to 475 degrees Fahrenheit.. What is bottom round roast best for?Great value and very lean. Best for roasting or slow-cooking and slicing thin. Roast derived from the Bottom Round Flat, also known as an Outside Round.
|