Anyone have any info on cooking this cut? As I understand it's pretty much the wole back leg of a cow, 50 pounds plus.
Also called a Chicago Round. It's over-the-top presentation really sets a statement at banquets and such. The hotels I worked in the 80's seemed to have them quite often.
Here you go.... Good Luck!
Most Recommended Discussions on General Topics
Dec 5, 2013
Gas Station food offerings
about 9 hours ago
Do you have emergency food storage...
about 1 hour ago
Your Christmas Eve Dinner.
about 3 hours ago
Tanks a lot: shopping for a...
1 day ago
Fancy-ass apples- anybody tried...
Dec 03, 2013
40 Impressive Birthday Cake Recipes
See All 41 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise