ButcherBox Bottom Round How To
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- Опубликовано: 23 авг 2024
- One of the most flavorful cuts, ButcherBox Chef Yankel walks you through this simple how-to for cooking grass fed beef bottom round. Braising tips ahead!
Learn more about this cut here: bchrbox.co/roun...
Made this recipe/method yesterday. I cut the roast into stew chunks, and added carrots, parsnips, and a turnip. Baked at 300 degrees for about three hours in my cast iron Dutch oven. Served It over mashed potatoes. It was AMAZING. I needed a recipe to use the one piece of beef I found at Aldi the other day. So glad I found this recipe! 😄
Fantastic recipe! Thank you so much! I cooked my 3-1/2 lb bottom round roast in a stainless steel stock pot with a glass lid, since I didn't have a ceramic Dutch oven, and I used a 32 oz carton of chicken broth, since I didn't have any beef or bone broth and didn't want to make a trip to the store. I cut-up 2 medium red onions, 3 large Idaho potatoes, a dozen large mushrooms and 2 lbs of carrots, each in large chunks. Added 1/4 bottle of a French Bordeaux blend, which worked fantastically well, after browning the roast on all sides in Canola oil. I forgot to sauté the onions and mushrooms before adding the wine, but it all came out great anyway, placing the roast atop the onions and mushrooms, the potatoes around the edges and the carrots on top, completely covering the roast. Then, I added the chicken broth and simmered it for a full 3 hours, reaching an internal temp of 211° F. I overshot my target of 203° F, so next time I'll start checking with my instant-read thermometer after 2-1/2 hours. Regardless, this is the best pot roast with potatoes, carrots, onions and mushrooms that I've ever eaten! The roast is so tender, juicy and flavorful, and my kitchen smells like I've been making onion soup! The resulting gravy is so dark and beefy, you would never guess that I used chicken broth instead of beef! Thanks again!
I'm a firm believer in using chicken stock in place of beef. Beef bones are way overpriced compared to a whole chicken, and you can always tear the breast meat (as well as the dark meat) off the chicken and use it while the rest of the carcass simmers into a great-tasting stock!
Why are the target temps so high? Not 125, etc for med rare? Thanks.
That is a good question. That should be answered.
Great video. Just a quick list of ingrediant and steps in your description area is greatly appreciated. You are right stove top faster. I kept re watching for temp u cooked yours to that got this result. New cooks are just learning about cutting against the grain is magic. Maybe a close up of showing how to recognize the against the grain verses with on next roast video.😂 see this is a year ago. Now I ll watch your other videos maybe you ve done another. Thanks.
Made it as you demonstrated - so good! I made a simple butter & flower roux then whisked some of the braising sauce in, then added that to the Dutch oven with the rest of the liquid and used an immersive blender to make an outstanding gravy - so tender, so flavorful!!! Braising the meat IS key! Thanks for putting this video up!
Tried this tonight, added carrots and fresh green beans... it was fantastic! Thank you for showing me how to do this - made me look like I knew what I was doing!
Great video. I braised a bottom round roast almost exactly as demonstrated (stovetop/dutch oven) but added more red wine, garlic, big chunks of carrots, and a bit of brown sugar to meld the flavors. It was so tender and the flavors were absolutely outstanding. Thank you for sharing this awesome recipe!
did you chop the garlic or leave it whole?
I chopped the garlic but not finely, just quartered. Really try to let the braise go for at least three minutes per side. That's the key to getting a good sear. Bon appetit!
The grocery stores in my area are out of all poultry and most other meat as well, thanks to covid-19. So, I bought what they had, bottom round roast. I never heard of this cut and I rarely eat beef anyway. Thank God for this video! I made it exactly as shown and had the most delicious dinner!
Bottom round will go for as cheap as 1.80 a lbs if you buy whole and and can cut it into 3 or 4 roasts. I like to have two meals and then very thin sliced left overs for sandwiches. Only meat that was affordable since covid followed drought.
I always cook these. I prefer meat lean. And yes can sometimes come out drier. Easiest method Throw in crock pot seasoned to taste Cook in Beefy onion flavor lipton onion soup.
If u plan add potatoes carrots Use two three packs So have enough broth cook veggies
What great directions for this roast. I will cook mine, following your instructions. This is probably the most clear, concise recipe video I have come across. Thank you
I just found this marvelous video and made the roast today. It came out every bit as delicious as promised with the addition of carrots, fresh parsley, garlic, and fresh thyme. A very satisfying meal! I used to do this cut of beef wrapped tightly in foil with all the other ingredients and baked, but now we know not to use foil anymore in cooking, so this is much better. The video provides ample directions without tedious repetition or unnecessary content. Thanks so much!
People complaining about BBR being dry must not have followed the directions. Cook low and slow, let rest to reabsorb moisture. Directions were clear an precise; delicious 😋 Thank-you
Merry Christmas to all!
Can you make it without any of the other ingredients? Like just the bottom round?
We need a summary of times and temps in the description box. You mention important details quickly and they are easy to miss, not so easy to hunt back for.
Browse for fat cap 4 min recipes. You can really simplify your recipe searing in pan and cooking slow uncovered in oven. Cooking with lid braising like this shrinks your roast but tastes great.
I used your video instructions today on a piece twice the size, (I think it may have been that rump cut you were talking about) and braising it was the ticket. It smelled amazing and the flavor (mine were different from yours) was outstanding. Thanks so much for sharing your expertise. Oh, it was very tender.
I have the same roast from Butcher Box and will use this recipe. Glad I stumbled on your video! Update: I just got everything into the dutch oven and it's simmering away. It smells fabulous! Can't wait. I'm going to make Yorkshire pudding to go with it.
"Do you have some wine that you don't want to finish? Me neither." Hahaha!! You get me.
Me too! :)
I have all the ingredients from a supermarket trip yesterday. Can't wait to try this out. Sadly, I finished the wine. Guess I'll have to open a new bottle. :)
When u Don t have wine simple beef broth will do even if you have to use cheap boullion.😃
I'm sorry, why is this the first time I see this channel? Sorry for that, subbed and activated bell.
Just tried this recipe save me energy quick and simple can't wait to see how it come out
Gosh me to. Waiting to see. I ve done small roast of every kind in different ways but doing a huge whole this time.
So how did it come out for you. This is how I normally do but tried a diff way for this huge sloped piece of meat.
With the price of beef soaring this a great recipe to serve even at dinner parties. About what size was the roast?
It's so nice to see another man that enjoys cooking and providing a great dish for his family
I just did this recipie and it is DELICIOUS 😋 it reminds me so much of caldo de res that mi ma makes and those mushrooms just added that much flavor I love Mushrooms even more now after this dish🤔😋
Glad I was suggested this channel, rock on!
Very nice, I am making this tomorrow in my new Le croussete Dutch Oven pot..🙌
You made the recipe easy to understand and used simple but precise instructions hoping mine turns out as good as yours 2 / 5 / 21
“Do you have wine you don’t want to finish”
I’m sorry, what? No!
“Me either”
Ah, that sounds more accurate.
Great mix of technical explanation and how to customize. Thanks!
Don’t forget, when and if you want to cook it in the oven, place foil over it. Last 10-20 minutes, turn off the over, remove the foil off and let it sit in the oven. Then let it rest outside the oven and then shred it 20-30 after it rests. Make yourself some delicious pulled beef street tacos. 🌮
For bottom round?
looks so delicious. Plus the Chef is so handsome.
I don't have a dutch oven and am about to make my first BB bottom round. I have a nice induction pot which I'm concerned will get too hot on the bottom but havent braised much stuff before, anyone have any thoughts? I also have a non stick pot which may be better for a slow and low scenario...? Thanks! :)
Lamb shank is great braised as well
Does anyone know how much beef broth to add?
You make it look so easy and yummy 😋 thanks.
5:21 😂 so proud !
Thanks so much! I love this video it was easy to follow and my roast came out great!
...."Wonderful!"....
can I make this is a crock pot?
Very contradictory. Some chefs say dry roast to medium rare, others say liw & slow braise. Which is it???
@user-xi7gz6sz4w Cook LOW & SLOW. As this chef said, bake no higher than 300 degrees F. I like to cook my roasts around 250 to 275 for 3 to 5 hours depending how large the roast is.
Sounds good, I'm going to cook this wish me 🤞 luck
Will black cast iron dutch oven work better on stove or in it?
Love your videos!
yummo, so is the chef...
Im making this tonight!
Just wondering if you dont have a pot like that what else can you use
Did you find out?
This looks fantastic.
I've been buying cheap round bottom roasts for my crockpot and can never get it to "fall apart." I'm thinking it's the cut of meat? I pan sear it in butter after rubbing with salt and herbs. This time I cut into the meat and shoved in slivers of garlic before pan searing.
I put sweet potatoes and russet potatoes, cubed, on the bottom of the crockpot. This time I tossed the taters with a sauce made from Worcestershire, half a can beef broth, tbsp garlic chilli paste, tbsp avocado oil and herb mix; rosemary, thyme, parsley, salt, onion powder. Some goes into sauce for the tater toss, the rest as a rub. Then I put the pan seared meat on top of the veggies, and stuff in a few sliced onions around it (after a lot of tearing and blinding,) on low for 8-10 hrs.
It's great cold on a hard bun with swiss, but it never falls apart after cooking. I don't know what I'm doing wrong. I just started my fifth or sixth try with a new variation of sauce and herbs, and I hope falls apart. I doubt it will. I think it's the cheap cut, or the slow cooker.
Use chuck roast if you want it to fall apart.
Blade roast works really well too
You need fat to fall apart, even his doesn’t fall apart, he slices it
Amazing!
Glad you like it!
Once braised & seared, can it go into crockpot for low/slow?
yes.
Isn't braising what the crockpot does?
oceandrew yes and no. Braising is a process. A crockpot simply does the latter portion of slow cooking. The initial process of searing can be done in a few ways as well as slow cooking.
@@bme6907 My point was that going into the crock pot after searing and braising, as asked by the OP, is redundant as the crock pot low and slow acts like a braising pot.
oceandrew The original poster meant “ instead could the dish be but in a crockpot for the latter slow cooking portion.” She isn’t talking about slow cooking twice. It wasn’t worded that way, but I understood her.
Love it!
do you cover with lid on dutch oven in the oven?
I was expecting a little pink on the inside maybe we cooked it too long
Not at 195 degrees internal temp. You don't want to cook a cut this naturally tough that low, or else it will not be tender enough. Same idea behind this as you would a brisket.
There's never any pink in meat that's been braised for many hours.
What about beer
I don't think beer has enough acidity in it to break down the connective tissue.
Ohhhhh this recipe is sexy. Making it tomorrow. Thx for sharing.
What size Dutch oven is used?
yes, same as on stove top just in the oven
It shrunk down to practically nothing
its over done. 195 is really high.
2 1/2 hours in the oven only brought it to 165, had to increase it to 350 and go another 30 min. People told me 350 should be the minimun.And it wasnt a large one.
"Do you have some wine that you don't want to finish? Me neither."
What wine?
The wine i had sitting over th.... Wheres my wine?
hiccup
Just let me get this straight, this is the bottom of the cow. So what you’re saying is that we’re eating ass. Do I have that right?
I know it is probably best not to call that it probably won’t sell as well on the menu. Pro tip for you there!
4:55-5:25
Looks as juicy as a piece of wood.
Yes I agree with mr lograsso. Thanks for waisting my time yankel
That didn’t look like beef broth. Beef broth is normally darker.
He said bone broth later, I think that’s what it is
Welp let’s see how mine comes out 🤞🏼🤞🏼🤞🏼
We all know that roast was dry as a popcorn fart.
I tried it and it actually came out great. The secret is in the wine and the stock. Don’t be such a pessimist.
Stealing your “Dry as a popcorn fart.” That is hilarious!!!!🤪
Where is your video on the subject?
OMFG DEAD 🤣🤣🤣
He said" Dutch oven"😂
It's called pot roast ....lol
2.5 hours was wayy too long!
Super disappointed and upset at this company. I have been using them for years. I even got my husband hooked on them and recommended them to at least 20 or more people. I was their biggest fan, even though they are not perfect by any means. More often then not a item I get is missing or damaged. In the past the customer service department have worked with us to fix their mistake. However, I put a hold and push out getting a box due to getting pregnant and having a baby. We planned to start it back up when finances settled from having the baby. During that time they changed my plan, drastically increased their plan cost and sent a box before I could cancel it. When I missed the email due to a funeral by a day no less they were just rude on the phone. They offered no help to my questions or options to us. We have bent over backwards to support and be understanding about this company and their mistakes. Yet one call since my baby to customer service and I am willing to give up my free wing and hamburger meat for life to deactivate my account!! I will never recommend this company to another person and I apologize to those that I did
Waaàay overcooked
Wrong... my Grams 150 year old bottom round recipe is way easier.
Please share your Gram's recipe for bottom roast.
Over cooked
4:55-5:25