Bottom Round Roast

The Sous Vide Technique:

I have used a Sous Vide to cook all types of roasts and it is a tried and true technique that turns a tougher cut of meat into tender, fall off the bone, beefy goodness that is perfect for stews or roast beef or just a simple steak and potatoes dish!  Dont be shy, get a sous vide machine and try this out, you wont regret it.

Instructions for the Sous Vide cook:

1. Salt the Bottom Round Roast on all sides and let rest on a rack in the refrigerator for an hour.
2. Heat up a few tablespoons of oil in a pan, pull the Roast out of the fridge and brown all sides in the pan.
3. After the browning process either vacuum pack the Bottom Round Roast using a Vacuum Sealer Machine and put into Sous Vide container or proceed with #4:
4. Put the Bottom Round Roast into a Ziplock bag (zip top of bag most of way shut and then slowly insert the bag into the Sous Vide Container filled with water, when the water level nears the top of the zip lock bag seal off the rest of way).
5. Set the Anovo Sous Vide Cooker to cook the steak at 135 degrees for 24 hours.
6. After 24 hours pull the bag out of the Sous Vide and the Roast out of the bag and pat it dry with paper towels.
7. Liberally dose the Roast with salt & pepper on all sides if and then sear it off again for 1 to 2 minutes on all sides in hot oil in a pan, perferably a cast iron pan.
8. Once the sear is completed it is important to let the Roast rest for 5 minutes and then either shread it with a fork or slice it thin and across the grain.

Serve and enjoy!

Bottom Round Beef Stew:

Serious Eats has an incredible Beef Stew recipe whose secret is the use of Gelatin!  Try it and tell us if you like it!

 

Serious Eats has a recipe for Chicken Fried Steak that will work well with a Bottom Round Roast.

 

Joseph Phelps Red Wine Mushrooms

Ingredients:

• 6 tablespoons butter
• 1 pound mushrooms, sliced
• 4 cloves minced garlic
• 3 large onions, sliced
• 3/4 cup Joseph Phelps Wine
• 2 tablespoons minced parsley

In a large skillet over high heat, preferably a cast iron skillet, melt five tablespoons of butter.

Once the butter is melted and foamy add the mushrooms, onions, and garlic and stir occationally until onions are translucent and mushrooms are golden in color.

When mushrooms are golden and ready add the wine and make sure to stir and scrap up all the good bits from the bottom of the pan.

Bring to a boil and then back down to a simmer until wine is reduced by half and beginning to glaze the mushrooms.

Season the Mushrooms with salt and peppar and then remove them from the heat. 

Add the remaining one tablespoon of butter and the parsley.  Stir until the butter just melts and makes the sauce silky.

Serve with your Woody Wagyu Bottom Round Roast and enjoy with a nice bottle of Joseph Phelps Cabernet!