Cooked a beef bottom round at 215F for about 5 hours. Seasoned with salt and pepper. Added to Au jus (beef stock, Italian seasoning, pepperchinos, beef drippings) and cooked covered for another two hours. Not traditional Italian beef, but for a Chicagoan in CO, it hit the spot.
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Cooked a beef bottom round at 215F for about 5 hours. Seasoned with salt and pepper. Added to Au jus (beef stock, Italian seasoning, pepperchinos, beef drippings) and cooked covered for another two hours. Not traditional Italian beef, but for a Chicagoan in CO, it hit the spot.