One of my favorite beef cuts is the often forgotten and maligned bottom round. It’s a tough, deliciously flavorful cut that seems to always find its way into my freezer. Because of its tough reputation many believe that braising it for a long time is best, but unlike the brisket, chuck or short rib it doesn’t become meltingly tender when braised. I admit that it is quite good cut up and braised in a beef stew with lots of homemade broth and seasonal vegetables,but it’s never going to be as sumptuous as a short rib. The bottom round will never become tender and moist when braised because the cut is lean, lacking inter-muscular fat and sinew. My favorite method is to roast it quickly at a high heat, as in this recipe that features garlic and thyme. Because it is so lean and beefy, it is an ideal cut for homemade beef jerky. These qualities also make it ideal to serve raw, garnished with freshly squeezed lemons, truffle oil, diced onion, capers, sea salt and freshly cracked pepper.
Beef Carpaccio with Bottom Round
- 1 grassfed bottom round (about 2 to 3 lbs)
- truffle or olive oil
- red onions, minced
- sea salt and freshly cracked pepper to taste
- defrost the frozen bottom round until it is slightly thawed (having it partially frozen helps with thinly slicing the beef)
- using a sharpened knife, slice the beef as thinly as you can, and remove any fat or sinew.
- place the thin slices between plastic wrap and pound the beef using a mallet’s flat side.
- when you have tenderized and flattened the slices, arrange them on a plate and garnish with freshly squeezed lemon, truffle or olive oil, minced onions, capers, sea salt and freshly cracked black pepper.
- Enjoy! And don’t forget the steak knives!
Slicing the bottom round is much easier if the meat is partially frozen.
Pounding the meat with the flat side of a mallet helps to tenderize and make it thinner. Just be careful to not over due it. You want the beef to be still in attractive pieces when you are done pounding.