Since the price of beef is through the roof I can only afford cheaper cuts, bottom round is on sale for $4/lbs. Anyone else enjoy this method of cooking cheaper roasts?
>>21674949Nah, the issue with changing the cut is that they are meant for braising and cooking to a more well done finish. The texture won't be tender without time and braising.
>>21674949i should text her.
>>21674953That's why you are supposed to slice it thin.
Bottom round roast is pretty good if you lard it first
>>21674973>Bottom round roast is pretty good if you lard it firstI love a bottom round roast/rump roast, especially because my butcher has no issues giving me a 5lb size, so I can cook for more than 1 night of a family dinner. I don't lard it. I do pierce it for garlic cloves and it gets a good oil rub when browning.
Round is for slicing thin for deli meat.
>>21674949Yeah but I used top round, eye of round, or chuck. I make jerky with bottom round.
>>21674949I use cheap cuts all the time. Thin to win, lads. Slice it paper thin and let it sit in its own juice. I make my own cold cuts for sandwiches but find myself eating it for regular old dinner all the time.
>>21674949Man that looks good, my mom overcooks roast until it was dry as a leather shoe.
>>21674958Don't bother champ, she's asleep in my arms
>>21674949Slice it thin sure to win, slice it deep sure to weep.
>>21674949Hell yeah, roast beef sandwiches with the leftovers is what its all about.
>>21674949in my country, all beef products are too expensiveeven soup bones are like 15$ a lb
>>21674953We have technology
>>21674953Cut it into thin slices and stack a couple of them, plenty tender.
poor man's prime rib is a thick cut chuck sous vide130F for 30 hours
>>21674973?
