I have this package of bottom round steak up, steak for braising, 1 inch thick. how do I cook it?

[mmdad]

My wife bought this 1 inch braising steak package. It is called bottom round steak up.

I imagine I could just sear it and then pop it in the oven with some liquid.

But, give me some tips or recipes. I am trying to eat healthier.

[Uncle Bob]

If I found bottom round in my refrigerator (I would never buy it) I would brown it, and then build a roux based gravy to simmer/braise/smother it in to include a whole sliced onion, some bell pepper, several toes of garlic, bay leaves, thyme, oregano, Worcestershire, Cayenne pepper, black pepper, salt etc... You know...Make it taste good!!! Add the browned meat back, cover, and cook/simmer until very tender...Serve with mashed potatoes or rice ~~~~ Pass the biscuits please!!

[fourunder]

Last week my local supermarket was selling bottom round on special for .99 per pound. This is a cut of meat I never purchase, but for the price, I figured I should give it a try after seeing it featured on Baltimore Pit Beef sandwiches (Grilled) and on Good Eats with Alton Brown (Braised). The Bottom Round Package included four 3/4 inch slices and a larger roast, a total weight of 7-8 pounds of beef.

My plan was to use the slices for AB's Swiss Steak Recipe, slightly modified, and to take the larger piece to make Pot Roast. I made an additional two slices off the larger roast to increase the total to six steaks. As per the recipe, you dredge the steaks in flour and pound, then dredge again in the flour before pan searing on both sides approximately two minutes per side. The recipe called for a small amount of tomato paste and some beef stock, but I improvised with a can of crushed tomatoes and a can of diced tomatoes along with beef stock and tomato paste. I used aromatics of chopped garlic, shredded carrots, shredded celery and very thin sliced onions. I braised this for 2 hours and 25 minutes......the Swiss Steak was very enjoyable, much to my surprise and I would do this again or recommend it to anyone.

For the larger roast, I cooked it in a Slow Cooker/Crock Pot with aromatics and beef stock only for about six hours, as per recipes I had seen on various cooking sites by consensus.

The final verdict.....Pot Roast is not for me, but I enjoyed the Swiss Steaks.

[coll]

I like to make it pizzaoili style, I have a London broil I'm doing that with tomorrow. As you said, sear and then bake slowly with the sauce. A little goes a long way.

[alkapal]

the ginger-lime beef steak looks good here on the beef council website, where you can do searches according to cut, cooking method and/or ingredients: http://www.beefitswhatsfordinner.com/recipesearchadvanced.aspx?q=bottom%20round&smrb=false&bc=46&cm=0&c=0&rc=0&il=&ct=0

you could take it in a thai direction with some fish sauce, garlic, lime leaf, chile, etc.
http://amandalaird.wordpress.com/2009/03/22/thai-beef-salad/
http://www.taste.com.au/recipes/3216/thai+beef+salad (i'd do the thai beef salad myself

)

or this one for red wine- herb marinated steak: http://www.beefitswhatsfordinner.com/... (or use italian dressing with some wine thrown in).

key: marinate well, don't cook too long at all, and slice thinly.

the best part is the leftover beef to make a roast beef sandwich, with some good ol' horseradish sauce.

[ipsedixit]

You could cube it and make beef stew.

Or, trim, butterfly it, and pound it out and make chicken fried steak