Round Bottom
Posted on | November 12, 2009 | 2 Comments
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Round Bottom
Do I bake a Bottom round roast of beef fat side up or fat side down?
I'm going to bake a bottom round beef roast 30 minutes from now and I was thinking about 300 degrees for a few hours. I just rubbed some italian seasoning on it and oil. Its fatty on one side. Do I cook it fat side up or down?
Any time you have a good fat cap on any meat the fat goes up, Never trim the fat before cooking. As the fat cooks and melts it adds a great flavor and moisture. Sure that moistire is fat bt it tastes soooo dang good,.
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Betty's Crock Pot Eye of Round Roast Beef with Flavorful Gravy Recipe
I have a cut of beef labelled "thin-sliced bottom round". Does anyone have recipe ideas I can use this for?
Slow cooker it with carrots, onions, potatoes, canned diced tomatoes, some Worstershire, and golden mushroom soup. Serve with buttered whole-wheat egg noodles.
Tags: beef > bottom > recipe > recipes > roast > round > round bottom flask > round bottom roast > round bottom roast recipe > round bottom shoes > round bottom wok
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2 Responses to “Round Bottom”
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February 17th, 2011 @ 1:33 pm
It looks like you will need to ask your butcher to say which is which, as it could be either, cakked by that name.
The round is a kind term for the rear end of the carcass. Those muscles are well exercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin. Round cuts do well if they're cooked with moist heat, and many of them can also be roasted, as long as they're not overcooked.
In all cases though long slow cooking seens to be the best way to cook unless it is the top round roast.
Cuts here :- http://www.foodsubs.com/MeatBeefRound.html
March 21st, 2011 @ 11:58 pm
Here is what I have used to extract prepTLC bands.
1) Scrape off the desired band using a flat eXacto blade.
2) Use a flat stopper or round bottom flask and crush the silica into powder
3) Elute with 15% MeOH/EtOAc. I use about 50-125 ml for 5-100 mg extracts.
Works great with very good mass recovery.