Shoulder London Broil Boneless...Jaccard Meat Tenderized...Low Temperature Oven Roasted With Reverse Sear...WOW...Very Tender...With Pictures.
A recent thread, started by another poster, titled *eye of round, top round, bottom round--differences?* got me to think why anyone purchases, or even likes some Round Cuts, especially Bottom Round. Top Round to me is also a very poor choice for beef, but it is a staple in the showcase in any market or butcher across the USA. Now Eye Round really mystifies me, as to me it is a very tasteless piece of meat, but i clearly know that my opinion can cause huge debate and enemies, as it it the choice for many for Roast Beef Dinner and Cold Roast Beef Sliced Thin for Sandwiches. We'll have to save that debate for another day.....the purpose of this thread is to try to change your mind about the usual Top Round London Broil offered in your Supermarket and get you to Consider the Shoulder London Broil as an alternative.
Please, all you who want us to know London Broil is not a Cut of Beef, but a method...we already know.
Typically, both Top Round and Shoulder Roast are normally sold for about $4-5/lb. retail. When they go on sale they can be as little as $2-3/lb. so they make great value for some to feed 2-4 for dinner...and or have leftovers.
While grilling may be the choice for many, this was prepared using a combination of Low and Slow oven roasting and the Reverse Sear Method. The low and slow was used to naturally tenderize the meat....The reverse sear to give it a little crust....
Here's how it was done:
• Removed from packaging
• Punched the entire surface area of the steak three times on both sides of the steak
• Seasoned with Kosher Salt and Fresh Cracked Black Pepper
• Sat out for two hours until it reached a temperature of 59*
• Placed the steak on a wire rack into a pre-heated 225* oven, top rack.
• A digital probe thermometer was inserted and set for 130*
• It took 90 minutes to reach 127*
* The meat was rested for 60 minutes inside the oven @ 140*
• Removed and placed onto a pre-heated Cast Iron Grill Pan to sear for 1minute on each side, 2.0 minutes total time searing..
• Removed from grill pan and placed back onto the wire rack and covered for 8 minutes.
• Perfect Medium-Rare
This process produced a very tender steak/London Broil to a perfect cooked temperature. This is a method I would use again,
This piece of meat was 1.3 pounds, $2.99/lb. extended to $4.31...very inexpensive
Enjoy the pictures.
fourunder, I tried this out tonight, it was great! I usually grill cuts like this but it's not really the time of year for that. The one I did was a Choice Top Round, about 2.5lbs. I used Montreal Seasoning instead of just S&P, and mine only took a bit over an hour to get up to 120-123ish. My oven also wouldn't go down to 140 so it sat at 170 for about 30 minutes. I also skipped the searing because I didn't have a pan large enough for my piece of meat, but it still had a decent crust on it from the oven.
The meat was perfectly on the rare side of medium rare, very tender, and it's going to make for some great leftover sandwiches (which really is my favorite part of making large cuts of meat like this). And, so economical, the entire piece was $6.43.
Thanks again for the guidance!
Very nice to hear you had a good result....keep in mind the method works for any beef cut. Here are some pictures of a Shoulder/Cross Rib Roast I made the other day. You can see it works for larger, rounder cuts as well. If you look at the last few pictures, you can see how you can reheat slices of beef without raising the temperature. All you do is put a plate over a pot of simmering water. When the plate is hot. you place the slices and they heat up almost instantly. They are done once the meat turns pink and you can see the juices rise a bit when the meat sweats.. the added bonus, is the plate keeps the meat warm.
I actually have pretty good luck with "London broil" cut from the shoulder, even without special treatment. I often buy it to cube up and put in chili (I just grill it to med-rare and then add it at the last minute so it stays tender and pink). It's the round cuts that I find are usually dry/tough and require tinkering to get them to taste good.
I am more of the 450 to start and 350 to finish with top round, but probably because I was the cook at a deli many years ago when we made our own roast beef for sandwiches. Still do it that way at home, coated with salt and other flavorings. If you slice really thin, it's perfect.
I keep hearing about the slow roasting method from people too. But I have a bottom round that I just took out of the freezer, as you mentioned it was bought in October for $2.99/lb, Angus choice so I couldn't resist. Fast forward to now, I am going to sub it for brisket in a pot roast recipe which calls for peach jam/syrup which I have in (over) abundance, and bourbon, which I have in lesser quantity; planning on doing it at 300 or so in a Dutch oven for a few hours. I will try to remember to take a few photos myself and give a report. Not looking for the perfect roast exactly but hoping I hit some kind of jackpot regardless. Feel free to chime in, I won't be making it until the weekend. So tell me what you would do, just for fun.
Eye round I would never in a million years buy it, so boring. Ditto London Broil but that's because that was the only beef Mom ever bought when we were growing up, and she wasn't the World's Best Cook!
I've tried the many marketing names for Bottom Round and seen some very incredible roasts on television using Knuckle/Bottom Sirloin/Hip/Joint/Sirloin Tip.
As I mentioned before, it makes nice Swiss Steaks...Assuming you are serving the same night, i don't like the idea of removing hot and slicing....possibly pulling, but I have not actual experience....but I know it's done because I see it prepackaged for convenience meals in the supermarket cases...think Hormel
I would take the approach like Swiss steak to ensure some tenderness which requires POUNDING. When I did the Alton Brown recipe, he recommends slicing first, dusting in seasoned flour, then pounding using the teeth, then back into the seasoned flour and pounding again with the smooth side. He sears the meat and places it into the Dutch Oven or slow Cooker. This essentially would make it serve ready from the oven and not require you to remove, cool and slice......then reheat.
I'm going to go wild and cook it whole, in all its 3 or 4 lb glory! And then will serve it on hard rolls the way I usually do brisket. What the heck!
If it's tough I'll let you know, and remember to cut and pound next time. When I do sauerbraten with a whole roast, it falls apart, don't know if that's the 3 day marinade or the long slow cooking part though.
That looks like what we on the left coast would call a chuck eye, no? Never seen anything out here called a Shoulder London broil. The only thing they ever label London Broil is that giant rectangular slab of Top Round.
I recall CI did an article a long time ago called How To Roast A Cheap Cut of Beef in which they basically did this and recommended the Chuck Eye Roast for this. Delicious stuff. Of course they had yet to figure out the extended rest at the end and reverse sear.