"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 03-01-2008, 09:22 AM   #1
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
Arrow Bottom Round Steak - Help

Before my daughter left at 3:00am today for her intensive care shift at the hospital she set out some "bottom round steaks" for me to fix for supper, which needs to be about 4:30pm. So I have about six hours to learn how to cook them, marinade and all if that is indicated.

HELP! I have no clue. Would prefer not to shovel out the grill, so indoor cooking would be great today.

Thanks, D

__________________

__________________
David Cottrell is offline   Reply With Quote
Old 03-01-2008, 09:37 AM   #2
Senior Cook
 
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
David;
Bottom round can be tough, so braising them is the preferred method of cooking. If it were me, I would sear them individually in a skillet, deglaze said skillet with red wine or sherry, add some of any of the following (beef broth, beef stock, canned cream of mushroom soup, beef gravy) add some sliced mushrooms and onions,season, put into a large pot and put on low heat for 2-3- hours until tender. Great with rice or mashers.
__________________

__________________
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
BubbaGourmet is offline   Reply With Quote
Old 03-01-2008, 09:46 AM   #3
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Hi David,
I use bottom round when I make pasties..I cut it into small cubes along with potatoes and onions and encase in pilsbury pie curst if I'm in a hurry, a good sprinkle of salt and pepper to the meat mix brush the pastry with an egg wash and then bake the pastry half moons til the potatoes and meat are done ..I bake at 325-350
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-01-2008, 10:56 AM   #4
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Thanks Kades, never made these before, sounds very good.


Round steak can also be used for swiss steak, Just Google -round steak recipe", I am not fond of rnd.stk, so don't use it.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 03-01-2008, 11:12 AM   #5
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
david, lay the steaks out flat on a cutting board, and jab the **** out of them on both sides with a fork for 2 minutes. do not stop, unles they start to tear. but you really have to tenderize them.

then marinate in a zip lock bag with a little evoo, a splash of balsamic vinegar, cracked black pepper, and a crushed clove of garlic. suck the excess air out of the bag.

about 25 minutes before serving, lay some aluminum foil down on the broiler tray, place tray in the middle slot (if steaks are 3/4 inch or thicker - closer if thinner), and fire it up to broil. let heat up about 5 minutes.
next, take the steaks, shaking off excess marinade, sprinkle with salt and put in the center of the broiler tray directly under the fire.

depending on the thickness, check them after about 4 minutes, to see if they just have a little browning going on. if so, flip them, and check the 2nd side after another 4 minutes. remove if both sides have color, and the meat is just firming up.
if they're not browned, at least on the egdes, move the tray closer to the fire, wait a minute, then flip the steaks, and check again in 3 to 4 minutes.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 03-01-2008, 11:14 AM   #6
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
Thanks everyone - I think there are some good ideas shared so let's just let it run. I think I will go with our good North Carolina Bubba' suggestion. Anyone from North Carolina would surely know what I mean. :)
__________________
David Cottrell is offline   Reply With Quote
Old 03-01-2008, 11:56 AM   #7
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
They are also good for swiss steak recipes as well. You can find gads of them if you google it.
__________________
sattie is offline   Reply With Quote
Old 03-01-2008, 09:20 PM   #8
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
Thanks again - you made me a hero! daughter wants these recipes and tips. When she asked how I made the steaks so tender I had to confess with help from some real nice people. I used Bubba's recipe but with buckytom's forking, and I mean well forked. I'm saving all the posts.
__________________
David Cottrell is offline   Reply With Quote
Old 03-03-2008, 04:48 PM   #9
Senior Cook
 
VaporTrail's Avatar
 
Join Date: Dec 2006
Posts: 191
Forked em good and proper, did you?

If you find that you need to fork your meat often, you might think about buying something similar to this: http://www.thewhitewhale.com/images/jaccard.jpg

All the results of a good forking, but without quite as much work.
__________________
Into the fires of forever, we will fly through the heavens, With the power of the universe we stand strong together
Through the forcing of power, we will soon reach the hour, For victory we ride, Fury of the Storm!
VaporTrail is offline   Reply With Quote
Old 03-03-2008, 05:02 PM   #10
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
"Forked em good and proper, did you?" VaporTrail

Yes I did! Thought my hand had signed up for a beating itself. :) Now that we have discovered how good the bottom round can be I expect to see much more of it waiting in the freezer section for me. She is a single mom with two grade school children and does have to watch the budget.

I was wondering what I could use for a good fork that I could hold. Thanks for the tip VaporTrail!
__________________

__________________
David Cottrell is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.