I usually use eye round or a rump roast in slices for my braciole. I pound them very thin and then stuff them with a meatball mixture and brown and then braise in tomato sauce. It's an absolutely delicious recipe that I got from Patsy's in NY.
I agree completely with mainecook61 - lovely cut for braising on the stovetop, in the oven, or in a slow cooker. Regardless of your choice of heat, be sure to brown it well first on both sides for wonderful layers of caramelized flavor. The "lesser" cuts of meat are perfect for braising, which after browning of the meat and addition of an acid (wine, tomatoes - canned are just fine) along with some onions, carrots, and celery, will yield a silken, pull-apart result due to the breakdown of all that lovely collagen contained therein. Lucky you!
Thanks, in particular, for mentioning that I need to use an acid (wine, tomatoes, etc) to break down the meat. I am not a very advanced cook so even that (which seems like a "basic") is something I might have overlooked.
One tip for stews, or roasts is that you really have to follow your feel for cooking time instead of going by a recipe (guideline). As each cut of meat is different. Just 30 more mins can sometimes make 'magic' happen and a roast will loosen up and suddenly become fork tender. So test with a fork when it's about time and let it cook some more if needed.
No doubt about it, it is a tough/chewy cut of meat. It comes from a muscle on the cow that gets a lot of action.
A long slow braise is the best thing to do with it. Since we raise our own steer, I generally mark that cut as part of the lot that goes into hamburger.
You can definely use it in the slow cooker; perhaps a nice beef stew. It will become tender and full of beefy flavor; although I highly recommend that you sear/brown to maximize the flavor before adding to the slow cooker. Add potatoes, canned tomatoes, carrots - anything in the fridge. Make some for now and freeze later.
Another cheep gadget I'm a fan off. Is the ziplock "Vacuum seal kit". While I have a nice food saver..this 5 buck hand pump thing (and of course the special bags) is a good solution to storage of meats you don't use right away. It comes with a few quart sized bags..and It's my 'go to' now for storing cheeses..as unlike the food saver, you can open re-zip..and pump out air and store again. Not a very powerful item..but heck 5 bucks.
Sometimes the seal does break..I tape it for long term freezer storage. (my foodsaver is still tops for storing things long term with a better seal tho). But, price availability..it's a good solution to storage for freezing or cheeses.
This last year..I purchased a "needle tenderizer". (Aka: Jaccard tenderizer)...it's a spring loaded device with lots of little needles in the that pop out when you slam on meats.
You can find these online..or I picked mine up a Academy Sports store. (which has Steven Raichlen excellent BBQ accessory line)..so check that out on at end of season sales.
I use mine all the time for cheaper cuts of meat. Even flat iron steak..can be turned into a "chicken fried steak" and roast and chucks come out very tender with that...and those 'kabobs' you find sometimes premade at the supermarket..(remove the vegies bits..tenderize them..reassemble and they're tender when grilled).
While I sometimes go overboard on gadgets...this one is a keeper and I use it several times a month.
I still brown roasts and stew chunks after needle tenderized for braises and stews it just really helps tenderizing the cheaper meats and cuts cooking time.
For steaks like tri-tip..it cuts way down toughness and a quick sear is all that's needed.
I still use the seriouseasts.com technique of salting for either 10min or 45 mins. (I use 45 mins) that really seasons the meat well. The long salting before cooking allows the moisture to retreat back in the meat.
Thank you for this-- but sadly, my grocery store is selling it pre-sliced in a flat (styrofoam tray) package. So I'd be buying a tray of six 1/2"-thick slices. Otherwise, it looks like a delicious recipe! :-)
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A long slow braise is the best thing to do with it. Since we raise our own steer, I generally mark that cut as part of the lot that goes into hamburger.
Sometimes the seal does break..I tape it for long term freezer storage. (my foodsaver is still tops for storing things long term with a better seal tho). But, price availability..it's a good solution to storage for freezing or cheeses.
You can find these online..or I picked mine up a Academy Sports store. (which has Steven Raichlen excellent BBQ accessory line)..so check that out on at end of season sales.
I use mine all the time for cheaper cuts of meat. Even flat iron steak..can be turned into a "chicken fried steak" and roast and chucks come out very tender with that...and those 'kabobs' you find sometimes premade at the supermarket..(remove the vegies bits..tenderize them..reassemble and they're tender when grilled).
While I sometimes go overboard on gadgets...this one is a keeper and I use it several times a month.
For steaks like tri-tip..it cuts way down toughness and a quick sear is all that's needed.
I still use the seriouseasts.com technique of salting for either 10min or 45 mins. (I use 45 mins) that really seasons the meat well. The long salting before cooking allows the moisture to retreat back in the meat.