Text 15894, 91 rader
Skriven 2007-05-24 10:34:22 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Top Round
=================
ML> I find bottom round of excellent flavor, especially if
ML> you grind in the triangular-prism-shaped piece of fat;
ML> it keeps some texture as well unless you overdo the
ML> processing. Top round is tenderer in general, but I

DSh> Which round would you use for a roast?  For pit beef?   
DSh> I had a butcher tell me bottom round -- but what you
DSh> said above makes me think that top round might be the 
DSh> better (i.e. more tender) cut.

Personally, I prefer bottom round over top round for
something that would require long, moister, lower-heat
cooking like pit beef, because it has a higher moister
content and takes well to braising (though it can also
be roasted - just be aware as you slice it how the grain
is running so your can adjust the cutting angle and keep
the meat from being too tough.)

You, however, will probably prefer the top round.  It is
a little tenderer, but it also is extremely low in fat
and usually has very little marbling.  For roasting, this
can be offset by the nice cap of fat that is supposed to
sit atop the muscle, but good luck trying to find one that
hasn't had that cap trimmed all to hell by butchers 
responding to the demand for low-fat product.

I will occasionally buy a top round roast if the price is
low and expecially if it's only lightly trimmed (or I
can talk the butcher into giving me some fat to lard it
with).  Top round roasts do have several advantages:

 - Cooked blood-rare, they have a good texture and are
   indeed tender especially if correctly sliced.

 - After chilling, they are very easy to slice paper-thin
   and lend themselves nicely to roast beef sandwiches the
   next day.

 - Although tender, the meat has a firm texture that also
   lends itself well to a good roast beef hash made with
   the leftovers. (my method tacked on below.)

I'm much less enthusiastic about slices of top round being
used as steaks (there's that thing about too little fat
again [g] but:

 - Sliced top round is very good pounded thin for Swiss Steak
   or chicken-fried steak (for which "cubed steak" is an
   abomination.)

 - Thinly sliced top round, gently pounded out, makes
   mighty fine braciola

 - Very thinly sliced top round, with the outer fat removed,
   is excellent for making jerky.

= = 

Roast Beef Hash
cat: leftovers, beef
4 servings

1   lb cold roast beef (approx.)
1   lb potatoes, pared
1   md onion
12     fresh mushrooms, any variety
1/2 cu canned roasted red pepper, finely minced
       salt, pepper, paprika to taste
       worcestershire sauce to taste
       sufficient fat for frying

Cut the beef, potatoes, onion, and mushrooms all into fine 
1/8-inch dice (everything should be in uniform little cubes.)
Place in a large bowl with the minced red pepper and toss
to combine well.  Season with salt, pepper, paprika and
Worcestershire sauce (and a bit of thyme if you like.) 

Heat fat in a large skillet and dump in the hash mixture.  
Fry over medium heat, tossing occasionally, until the
hash is uniformly browned and tender and the liquid released
from the onions and mushrooms has evaporated.

Serve with eggs.

= = 


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