Tori basically helped raise 2 cows this summer. One went to auction at 4H, and one was split with a neighbor for meat. I have a freezer filled with half a cow!
So I’m going to try to keep a diary about the meat. There are cuts in here that I’ve never worked with. As I pull different cuts, I’ll try to keep some diary entries about what I’m going to try and do with them.
Bottom Round Steak
Bottom round steak is a lean and tough cut. The best recipes for this will involve either tenderizing the meat or cooking it low & slow.
Personally, I tend to prefer braising & low and slow, so I’m going to experiment with braising it in a Dutch oven. I’ll add onions, garlic, carrots & celery. I’ll deglaze the oven with beef broth and a splash of red wine. I’ll look to cover and simmer it on low for 2-3 hours until it’s fork tender. I’ll serve it over mashed potatoes or egg noodles.