Bottom Round Roast

Michael 'Dog3' Lonergan said:

Okay, I confess. I have never bought a bottom round roast. It's on sale
at Dierberg's this week for $2.49 a pound.

That's kind of high for bottom round... $1.69-$1.89/lb here in
hillybilly NY... I usually get top round for $2.49/lb.

Quoted message said:

I bought 2 of them a little
over 3 lbs. each. Other than the usual pot roast, any suggestions for
this cut of meat? I like top round and usually roast it. I use the
leftovers for sandwiches with horseradish 😉

Bottom round is better for pot roast/stew but if you don't mind very
lean then you can dry roast it same as top round... be sure to remove
all the silver skin and that big wedge of gristle, then tie with
butcher twine before roasting. I think it's better sliced cold the
next day.

Sheldon

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Okay, I confess. I have never bought a bottom round roast. It's on sale
at Dierberg's this week for $2.49 a pound. I bought 2 of them a little
over 3 lbs. each. Other than the usual pot roast, any suggestions for
this cut of meat? I like top round and usually roast it. I use the
leftovers for sandwiches with horseradish 😉

Michael

Bottom round is only slightly fattier than top round.
Trim it and serve it as tartar or Carpaccio, if you are into raw meat
anyhoo. :-)

It's also FANTASTIC marinated and dried as jerky.

You have a dehydrator????
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Sheldon" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Okay, I confess. I have never bought a bottom round roast. It's on
sale at Dierberg's this week for $2.49 a pound.

That's kind of high for bottom round... $1.69-$1.89/lb here in
hillybilly NY... I usually get top round for $2.49/lb.

I got top round for $2.19/lb. a few weeks back. I've still got a couple of
them in the freezer.

Quoted message said:

Quoted message said:

I bought 2 of them a little
over 3 lbs. each. Other than the usual pot roast, any suggestions
for this cut of meat? I like top round and usually roast it. I use
the leftovers for sandwiches with horseradish 😉

Bottom round is better for pot roast/stew but if you don't mind very
lean then you can dry roast it same as top round... be sure to remove
all the silver skin and that big wedge of gristle, then tie with
butcher twine before roasting. I think it's better sliced cold the
next day.

Sheldon

I'll remember to remove the silver skin and thanks for the reminder. I do
tie with butcher twine. *sigh* I suppose I can just roast them for
sammiches. The top round was very good roasted and made great sandwiches.
I even used the last couple of slices for an open faced sammich smothered
with gravy.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Okay, I confess. I have never bought a bottom round roast. It's on
sale at Dierberg's this week for $2.49 a pound. I bought 2 of them a
little over 3 lbs. each. Other than the usual pot roast, any
suggestions for this cut of meat? I like top round and usually roast
it. I use the leftovers for sandwiches with horseradish 😉

Michael

Bottom round is only slightly fattier than top round.
Trim it and serve it as tartar or Carpaccio, if you are into raw meat
anyhoo. :-)

It's also FANTASTIC marinated and dried as jerky.

You have a dehydrator????

At present no dehydrator or smoker. I can do it in the oven. Hmmm...
Jerky sounds good.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

In article <[email hidden]>,

Sheldon said:

Michael 'Dog3' Lonergan said:

Okay, I confess. I have never bought a bottom round roast. It's on sale
at Dierberg's this week for $2.49 a pound.

That's kind of high for bottom round... $1.69-$1.89/lb here in
hillybilly NY... I usually get top round for $2.49/lb.

Top round here in Texas is running about $3.79.
Bottom round is only about 50 cents per lb. cheaper.

Quoted message said:

Quoted message said:

I bought 2 of them a little
over 3 lbs. each. Other than the usual pot roast, any suggestions for
this cut of meat? I like top round and usually roast it. I use the
leftovers for sandwiches with horseradish 😉

Bottom round is better for pot roast/stew but if you don't mind very
lean then you can dry roast it same as top round... be sure to remove
all the silver skin and that big wedge of gristle, then tie with
butcher twine before roasting. I think it's better sliced cold the
next day.

Sheldon

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Top round here in Texas is running about $3.79.
Bottom round is only about 50 cents per lb. cheaper.

Randall's had then for $1.99 last week and they were actually
pretty good - considering it was Randall's. I bought two (about
6lbs worth) and used them for sandwiches (roasted med-rare). First
time I've bought anything from Randall's in 2-3 years.

I wanna do a whole top sirloin, but I haven't seen a decent sale
on those recently (used to be able to get them for $2 - $2.50) a
couple times a year.

-sw

Steve Wertz said:

I wanna do a whole top sirloin, but I haven't seen a decent sale
on those recently (used to be able to get them for $2 - $2.50) a
couple times a year.

-sw

Kroger used to do a beef sale a couple times a year too. We'd get a
whole rib eye for (IIRC)4.99/pound or so and they'd slice it for you
free. I haven't seen that sale in ages. 🙁
Goomba

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

Top round here in Texas is running about $3.79.
Bottom round is only about 50 cents per lb. cheaper.

Randall's had then for $1.99 last week and they were actually
pretty good - considering it was Randall's. I bought two (about
6lbs worth) and used them for sandwiches (roasted med-rare). First
time I've bought anything from Randall's in 2-3 years.

No Randall's in San Marcos. :-(
Just HEB and Wal-mart.

When I stock up on meat in Austin, I generally go to My Thanh and
Fiesta.....

Wish I got the Randall's ads! I do get the Sun Harvest ads and they have
killer deals on veggies, and chicken on some weeks.

Quoted message said:

I wanna do a whole top sirloin, but I haven't seen a decent sale
on those recently (used to be able to get them for $2 - $2.50) a
couple times a year.

-sw

Hopefully, prices will be sane again soon now that Japan is buying our
beef again. :-) I miss the sirloin sales too, even tho' I had to
tenderize the steaks.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Michael "Dog3" Lonergan wrote on 31 Jan 2006 in rec.food.cooking

Quoted message said:

Okay, I confess. I have never bought a bottom round roast. It's on
sale at Dierberg's this week for $2.49 a pound. I bought 2 of them a
little over 3 lbs. each. Other than the usual pot roast, any
suggestions for this cut of meat? I like top round and usually roast
it. I use the leftovers for sandwiches with horseradish 😉

Michael

I've made corned beef from bottom round, worked ok...see a old thread for
that say (2001 or 2 at a guess)...

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Michael 'Dog3' Lonergan said:

Okay, I confess. I have never bought a bottom round roast. It's on
sale at Dierberg's this week for $2.49 a pound. I bought 2 of them a
little over 3 lbs. each. Other than the usual pot roast, any
suggestions for this cut of meat? I like top round and usually roast
it. I use the leftovers for sandwiches with horseradish 😉

I like it for soup and sliced very thin for stir-fry. The individual
roast vary in toughness, some you can roast medium rare and get by with
it, but I don't normally try that.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Michael 'Dog3' Lonergan said:

Okay, I confess. I have never bought a bottom round roast. It's on sale
at Dierberg's this week for $2.49 a pound. I bought 2 of them a little
over 3 lbs. each. Other than the usual pot roast, any suggestions for
this cut of meat? I like top round and usually roast it. I use the
leftovers for sandwiches with horseradish 😉

Week before last Schnuck's was matching Shop'n Save's price of
$2.19/lb.

I start it at 350 for 10 minutes or so, then cut the heat to 225.
Bottom round is good rare and sliced paper thin. If it isn't sliced
thin it is really tough no matter how you cook it. Excellent flavor
though.

Quoted message said:

Michael

--Bryan

OmManiPadmeOmelet said:

No Randall's in San Marcos. :-(

Well, that's mostly a blessing, then.

Quoted message said:

Just HEB and Wal-mart.

IOW: Just HEB.

Quoted message said:

Hopefully, prices will be sane again soon now that Japan is buying our
beef again. :-) I miss the sirloin sales too, even tho' I had to
tenderize the steaks.

I invested in a jacquard, but I hardly ever use it.

-sw

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

No Randall's in San Marcos. :-(

Well, that's mostly a blessing, then.

Quoted message said:

Just HEB and Wal-mart.

IOW: Just HEB.

Heh.

Quoted message said:

Quoted message said:

Hopefully, prices will be sane again soon now that Japan is buying our
beef again. :-) I miss the sirloin sales too, even tho' I had to
tenderize the steaks.

I invested in a jacquard, but I hardly ever use it.

-sw

I have one of those also.
I pretty much only ever use it on Sirloin.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson