Top Round

I've got two of these in my freezer since it was half off. I just realized I don't know how to cook it though since it's a leaner cut of meat. Any suggestions? I'm sure I could just sear it and eat it but wondering what Culinaly would use it for

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  1. 1 month ago
    Anonymous

    slice it thin and cook it up and make french dip

    • 1 month ago
      Anonymous

      not a bad idea just to sear up some pieces and use. Hell I could just do that make strips of beef and ip em in a sauce kek. Not a bad quick dinner

      i make slow cooker italian beef almost exclusively with top round. it's my most JaCulinaly style recipe, just dump a bunch of shit in a crockpot and let it go.

      cut the roast into sizeable chunks
      heat some oil or tallow in a pot
      sear the beef hard on all sides
      nestle into your slow cooker
      add jars of pickled peppers, pepperoncinis, and good olives
      add ~8 cloves garlic, half a diced white onion,1/4 cup wine vinegar
      add salt, black pepper, ~1/3-1/2 cup olive oil, and oregano
      fill just under the meat with water, slow cook until tender.
      shred meat then return to the cooking pot.
      serve on kaiser rolls with provolone

      top round and other lean cuts are also very good to make into slow cooked bolognese, the tomatoes, wine, and stock help break it down. finish the sauce with cream, wa la

      thanks for the suggestions but I thought lean cuts were really awful for slow cooked things because it just overcooked them since there was no collagen to break down? Does that actually come out decent?

      • 1 month ago
        Anonymous

        definitely. it's not ideal but works because you can add fat into your cooking liquids and since youre not finishing it hard on direct heat the muscle fibers wont be completely contracted and tough. it's a 'make the most of a bad cut' approach as opposed to something like oxtail or shank which really shine through braising

        if you do want to sear them like cuts steaks, marinating does a lot to help soften

  2. 1 month ago
    Anonymous

    i make slow cooker italian beef almost exclusively with top round. it's my most JaCulinaly style recipe, just dump a bunch of shit in a crockpot and let it go.

    cut the roast into sizeable chunks
    heat some oil or tallow in a pot
    sear the beef hard on all sides
    nestle into your slow cooker
    add jars of pickled peppers, pepperoncinis, and good olives
    add ~8 cloves garlic, half a diced white onion,1/4 cup wine vinegar
    add salt, black pepper, ~1/3-1/2 cup olive oil, and oregano
    fill just under the meat with water, slow cook until tender.
    shred meat then return to the cooking pot.
    serve on kaiser rolls with provolone

  3. 1 month ago
    Anonymous

    top round and other lean cuts are also very good to make into slow cooked bolognese, the tomatoes, wine, and stock help break it down. finish the sauce with cream, wa la

  4. 1 month ago
    Anonymous

    God I want the Chiefs to lose, suprised I got suckered back to watch NFL playoffs this year.

  5. 1 month ago
    Anonymous

    >I'm sure I could just sear it and eat it
    if you want to chew for a week.

  6. 1 month ago
    Anonymous

    my family uses top round for a form of rouladen we call piggies. you pound the top round out really thin and wrap bacon inside it. season with salt, papper, garlic and onion powder. roll them up and pin them with tooth picks. the rest is like making a traditional stew. when everything is cooked you remove the piggies, strain out all the vegetables and reduce the liquid into a gravy. very very tasty and savory but they take a lot of work and time to make.

    • 1 month ago
      Anonymous

      Never heard of this before, thanks for sharing the process

  7. 1 month ago
    Anonymous

    ?si=k8nZkkt3o7TwmGpm

  8. 1 month ago
    Anonymous

    Dice it up and cook steak tacos/queaadillas/etc. Thinly shave it for cheesesteaks or gyudon. Chunk it up as steak bits for something like a curry or stirfry. It makes for a decent quick stew situation, it doesn't dry out as bad as you'd think for being so lean, it can stand some medium-length braising, like under an hour.

  9. 1 month ago
    Anonymous

    Top round is the specific cut that swiss steak calls for. Plenty of recipes exist so I'm not gonna write one out here but basically cut up veg and put in slow cooker, tenderize meat until very thin, sear, and add to slow cooker. Add fresh sprigs of spices like rosemary and thyme for added deliciousness

  10. 1 month ago
    Anonymous

    buy a premade teriyaki sauce as store, i like this brand called soy vey hoisin garlic (fricking asian israelites) marinade for few hours, then sear on medium heat flipping regularly till crust on both sides, pour some marinade in pan to heat and pour over thinly cut beef

    • 1 month ago
      Anonymous

      this is definitely the lazy man approach I love to hear what people do with. I'll give this a swing sometime.

  11. 1 month ago
    Anonymous

    grill it

  12. 1 month ago
    Anonymous

    Make a pot roast. Throw out the first bunch of vegetables after six hours or whatever (they are way to soft to eat). Thicken the gravy with a bit of flour and add fresh vegetables. Cook until vegetables are done.

  13. 1 month ago
    Anonymous

    what is round even good for besides lean ground beef? my parents used to buy it when I was a kid but it was always awful to eat. it's worse than chuck for pot roast or stew. it's worse than sirloin or rib eye for cheese steaks. it's worse than flank or skirt for fajitas. I guess cube steak for chicken fried steak is made out of it?

    • 1 month ago
      Anonymous

      various steak sandwiches, stroganoff, rouladen, kebabs, italian beef, westlake soup, to name a few
      it's a lot less forgiving than chuck for stewing, but you totally can

    • 1 month ago
      Anonymous

      I think it’s good for stew, or chili, perfect for beef tips over rice. Any recipe made to optimize shitty meat, of which there are many actually.

      I think using sirloin or ribeye for a fricking cheesesteak is really goofy personally.

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