Tougher cut than my usual, thinking good for some braised shredded beef?
by Fus_Roh_Dayumm
20 Comments
NinjaStiz
I have a $50 deli slicer that I bought specifically for slicing that paper thin after I par freeze it. I portion a couple ounces at a time and roll in Cling wrap and freeze. I put it in ramen or my wife makes a 1 pot bibimbap with it.
this_is_bull_04
Pretty meat works for me too
morkler
Slice it thin, velvet it and make some mongolian beef.
ReadinWhatever
Very nice marbling!
I’m thinking, some type of long slow cooking.
A crock pot or similar, for four hours or more (six is even better!) would soften it nicely. But it probably would render most of the fat, so it’s now in the juices.
Sous vide would be even better. The fat would stay in the meat.
UpstairsImmediate793
Great price
dbqsaints
I would be putting this in the sous vide for 2 days, searing n eating like prime rib
tunedsleeper
Marinade it or leave it plain, pop it under the broiler for 8 minutes at 550 til medium rare. Slice thin. Consider putting it on a nice ass roll, or crushing it with some potatoes or some French onion soup
Ok_Layer_3678
Nice marbling for a top round.
No-Leading9376
Yeah, low and slow or super thin are your typical options here. Maybe make some tacos.
AlbanyEsquirE
I eat top round all the time because of how lean it is. I cut it up into small pieces, season, then sear for 1 min/side in a ripping hot cast iron pan.
Takes longer to heat the pan than it does to cook the steak.
My favorite thing to do with this is put it over jasmine rice. The juice from the steak soaks into the rice and it’s delicious.
JD_tubeguy
Excellent marbling would be good braised for sure or a nice stew.
pikkdogs
Top round can be really good.
distressed_
This will honestly eat really well like a steak. It’ll be great braised, too. I picked up some tip steaks that were marbled like this the other day, and even the side/cap was tender. I usually only use it for stew
Lourdinn
Every now and then I’ll cut into a choice top round that’s marbled like this and I’ll set a steak aside for myself. Love top round.
skate1243
It’ll definitely make delicious braised shredded beef
Veteran_PA-C
I’d smoke that.
OpportunityReal2767
Top round cooked medium-rare to even medium run through my deli slicer makes great roast beef sandwiches, whether hot or cold. Top sirloin is my favorite cut for this, but top round works great. Hell, even bottom round is okay. (You can keep your eye of round, though.)
bigjawnmize
Freeze and chip it for thin slices; roast and slice it on a slicer; or braise and shred it…this is one of the best sandwich meats out there. I use it to make homecooked Italian Beef.
MetalWhirlPiece
That will be good with a sear and braise regardless, even though I prefer more sinewy looking cuts for sheadded beef. Enough fat there to even treat it like a brisket or “boneless ribs” if you happen to have a smoker (a cut that small under 3lbs would need to wrapped however for good smoking results)
20 Comments
I have a $50 deli slicer that I bought specifically for slicing that paper thin after I par freeze it. I portion a couple ounces at a time and roll in Cling wrap and freeze. I put it in ramen or my wife makes a 1 pot bibimbap with it.
Pretty meat works for me too
Slice it thin, velvet it and make some mongolian beef.
Very nice marbling!
I’m thinking, some type of long slow cooking.
A crock pot or similar, for four hours or more (six is even better!) would soften it nicely. But it probably would render most of the fat, so it’s now in the juices.
Sous vide would be even better. The fat would stay in the meat.
Great price
I would be putting this in the sous vide for 2 days, searing n eating like prime rib
Marinade it or leave it plain, pop it under the broiler for 8 minutes at 550 til medium rare. Slice thin. Consider putting it on a nice ass roll, or crushing it with some potatoes or some French onion soup
Nice marbling for a top round.
Yeah, low and slow or super thin are your typical options here. Maybe make some tacos.
I eat top round all the time because of how lean it is.
I cut it up into small pieces, season, then sear for 1 min/side in a ripping hot cast iron pan.
Takes longer to heat the pan than it does to cook the steak.
My favorite thing to do with this is put it over jasmine rice. The juice from the steak soaks into the rice and it’s delicious.
Excellent marbling would be good braised for sure or a nice stew.
Top round can be really good.
This will honestly eat really well like a steak. It’ll be great braised, too. I picked up some tip steaks that were marbled like this the other day, and even the side/cap was tender. I usually only use it for stew
Every now and then I’ll cut into a choice top round that’s marbled like this and I’ll set a steak aside for myself. Love top round.
It’ll definitely make delicious braised shredded beef
I’d smoke that.
Top round cooked medium-rare to even medium run through my deli slicer makes great roast beef sandwiches, whether hot or cold. Top sirloin is my favorite cut for this, but top round works great. Hell, even bottom round is okay. (You can keep your eye of round, though.)
Freeze and chip it for thin slices; roast and slice it on a slicer; or braise and shred it…this is one of the best sandwich meats out there. I use it to make homecooked Italian Beef.
That will be good with a sear and braise regardless, even though I prefer more sinewy looking cuts for sheadded beef. Enough fat there to even treat it like a brisket or “boneless ribs” if you happen to have a smoker (a cut that small under 3lbs would need to wrapped however for good smoking results)
Prepare it similar to a picanha.