Instead of "forking the steak," I pound it with a meat tenderizer. Home to lean, inexpensive cuts that come from the rump and hind legs. Bottom round steak can be challenging to cook. Preheat the broiler for at least 5 minutes and up to 10 minutes. The steak can be cut with a fork, not chewy.I just wanted to get rid of the few slices of Prosciutto and it added very little to the overall taste.The meal was GREAT! Brush the entire surface of the bottom round roast with oil. It makes inexpensive cuts of meat taste delicious just by using your crockpot. Oh my....!!! Put 2 tbsp. Lay the steak onto the skillet or griddle, and cook on one side for approximately 3 1/2 to 4 minutes, or until the desired doneness is reached. It's cut from the heavily exercised muscle of the cow's hind leg. It's cut from the heavily exercised muscle of the cow's hind leg. Heat the butter over medium-high heat, long enough for … But the answer is yes, it would work. It should not be So how did it turn out? I put a cast iron frying pan in the oven at 500. The difference between slow cooking and braising is that slow cooking covers the meat with liquid and cooks slowly over time, while braising cooks the meat with smaller amounts of liquid and often starts with the meat being pan-seared first to … Your arm is going to get a workout :). By Kat Boytsova. Add about 2 cups water; stir well. Often sold as roasts, steaks for marinating or Ground Beef. I've never seen it cut in slices, was it like a brisket or something? Hello Carol, As I mentioned a few yrs. If you use my pictures, post, or idea's, give me credit & link back to me. Add meat, reduce heat to simmer, cover and cook about 1 1/2 to 2 hours. 1 lb Beef Bottom Round Steak; 2 cups roasted tomato sauce (or 15 ounce can roasted tomatoes) 1 cup sliced sweet onions; Optional ingredients: 1 tablespoon Italian spice blend ; 1/4 cup chopped carrots, 1 4/ cup chopped celery, 1 teaspoon minced garlic; Preparation. While the most common way to use bottom round is to braise it, or cook it slowly in some type of liquid. It's very easy to incorporate all the seasonings to make sure for a more even coverage of all the seasonings. When the liquid is simmering, cover the steak and leave it to cook until it is tender. My husband likes extra sauce so I doubled the marinade and added extra vegetables. Canola oil and 2 tbsp. Going to try it next time! Just made this was awesome family loved it thanks for sharing the recipe! Tenderizing is not difficult, and frying or braising requires few ingredients. I'm going to try your recipe tonight. I literally just looked through my freezer to see what meat I had and it looks like I'm down to bottom round and ground beef (haha, can you tell I had no idea what to do with the bottom round? DirectionsTrim beef; cut into two portions and flatten to 1/4-in. You sear in the oven by turning your oven up to 500 degrees. I updated the link in the "what you need" section, I noticed it wasn't working.;). I'm going to try it! , Remember, low temperatures may allow the meat to cook even more evenly. For a marinade to work its magic, it needs to contain acidic ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda to break down the lean muscle fibers on the surface meat. and The salt did a great job of tenderizing the meat. In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Ingredients. !No I have not heard of that tool, I'll have to look into it! I bet it will be good anyways!! Round steaks are tough because the bundles of muscle fiber are held together by very tight bonds, which are hard for your teeth to get through. (You can also make this on the stove top, without baking). My grocery store often has bottom round on sale. >>>> makin me hungry!! Technically, they can be taken from any beef cut, though more often than not they're sliced from round steak. Thats sounds really good! Crock pot round steak recipes are so easy. :D You are so welcome! Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. Many cooks experiment with different marinades so that they can bring out different flavors of the beef cut. Ask the meat department to run the steaks through the tenderizing machine if tenderized steaks are not available in the display case. He also doesn't eat Mexican food - and i let him live . :)I usually have to modify things myself, as I cook for a picky eater lol A little variation never hurts though!Thanks for your feedback! I'm not the only one who has to be a creative cook (or sneaky, whichever one lol)You can use Lowry's, that would be good also! I swear I use it in just about everything, seriously! Pour a generous amount of olive oil, or the oil of your choice, into a skillet or onto a griddle. Hope it all worked out for you, let me know if you tried it and how you liked it! Use your fingers to gently work the salt granules … Thanks for your positive feedback!! Heat the oil to about 375 to 400 degrees Fahrenheit. Jan 29, 2020 Emily Hlavac Green. lol You won't be sorry! Let's start with the top round. I'm glad you like it! Once the butter melts, turn heat down to medium and add your bottom round steak to the skillet. Thanks for stopping by and reading my blog, I love comments, and will read & respond to every one! Seared Round Steak. Then it's time to cut the meat into thin strips. Bet it would be close! TENDER ROUND STEAK : 1 round steak, cut in serving size Flour Salt Pepper. Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. I've used bottom round but any tough, lean cut of beef will work. Tomato sauce sounds good as well, did you add any spices to it? Overcooking can make your meat dry but undercooked meat can be quite chewy. Bottom Round Steak. Spray the crockpot with non stick spray. Hi Carrie!Let me know what you think of it, and also if your arm fell off hehehe, It was really good!! Sincerely, Pam. Keep lid on tight and don't lift unnecessarily, no need to turn steak and simmer 75-90 minutes until fork tender. Hi Mimi!Yea! My arm hurts already lol! To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Bottom round steak is one of the leanest cuts from the cow, and when properly tenderized, is succulent and delicious. To make a bottom round roast meat tender, you need to cook it slowly and at low temperatures. Thanks so much for sharing! Sometimes I add a drop or two of Kitchen Bouquet to give the gravy a richer brown color, but this isn't necessary. Wow. I will never cook it any other way from now on. Lay the bottom round steak on a heavy cutting board. How to make Round steak slow cooker recipe: 1. Then again, there is the beef round. Add meat, reduce heat to simmer, cover and cook about 1 1/2 to 2 hours. One of the most economical cuts and favorite of mine is bottom round. Your recipes sounds good also! And I stabbed those suckers till my fingers hurt! After the steaks have been browned on both sides, I add the water and let the steaks simmer for about 20-30 minutes, occasionally scraping the bottom of the pan to loosen any meaty bits and flour. Add about 2 cups water; stir well. Love those bargains as long as it nourishes the bod and not the disposal. If you are using a dutch oven or stockpot, preheat oven to 300 degrees, and once liquid is simmering, transfer pot with lid, to oven for 75-90 minutes until fork tender. When browned, remove meat from skillet, stir about 3 tablespoons flour in oil. I put a link to their website, I noticed they have some without MSG now, if you're concerned about that kind of stuff. Hi Pam,Thanks for stopping by and leaving a comment! LOL! How much did you use? :) And thanks for the comment! I'm glad it turned out! Tender Baked Bottom Round Steak(s) ~ added pic 8-29-13 Tender Baked Bottom Round Steak If you have any other ways to cook Bottom Round that makes it tender, please share with a comment and let us know! The muscles in this area are used for movement, so the beef is leaner and less tender. You may want to add a little water to the skillet if there isn't enough juice in the canned tomatoes. Adding the extra moisture while it cooked helped, because this allowed the meat to maintain moisture while cooking to a tender texture. I'm enjoyinig your blog! Pound the steak evenly from one end to the other with the coarser side of the mallet head. If your meat is not tenderized, spend a little time doing just that. diagnosis or treatment. 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