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Description
Lean beef, thinly sliced and economical, all in a 500g pack. If you're looking for a simple, versitatle protein, look no further.
Beef round comes from the leg of the cow, so its very well exercised making for some really lean meat. It's ideal for making sandwiches or roast beef.
Serving Suggestion
This is what you can use for Philly Cheese-steak sandwiches. To make a cheese-steak just fry this up with some onions, a pinch of our Stake Spice, and melt some cheese on top.
Another great use for these would be the famous Japanese "Gyu-don", or beef bowl.
Thawing
The thawing time depends on many factors such as size, weight, packaging, and the type of meat. Please refer to our thawing chart ≫here≪
Review of this item
Not Braciola; not cannelloni, not beef olives
A fantastic cut for stuffing, rolling and braising long and slow in veal stock and red wine. Last time I posted anything I could include pictures. Kinda loses the idea without photos!
There is no recipe, but basically I used spare bits of roast beef (MG flank), homemade ham (MG ham shoulder), and homemade bacon (MG belly). Sweated some chopped onions, carrots, leeks, with rosemary and sage and some nutmeg in olive oil. Cooled and whizzed with the meats to a rough filling mix.
Laid out the beef round slices overlapping on a long piece of proper size Saran Wrap. Rolled. Twisted. And then chilled. Could braise as a whole thing if your pots and oven are longer than 30 cm, or cut into lengths. Lightly flour and brown in olive oil and braise in a mix of any stock that's handy with a half a bottle of red wine. About 2.5 hours on 130 centigrade.
If you've understood this far, you know it's not a recipe. More of a basic cooking principle, that's particularly yummy with this cut.
Use whatever you have for the stuffing. Breadcrumbs are important as a binder. I use my own scraps of bread dried on the top of the oven than whizzed.
Please bring back the option of posting a picture! It would have saved lots of words for anyone who knows a bit about cooking!
There is no recipe, but basically I used spare bits of roast beef (MG flank), homemade ham (MG ham shoulder), and homemade bacon (MG belly). Sweated some chopped onions, carrots, leeks, with rosemary and sage and some nutmeg in olive oil. Cooled and whizzed with the meats to a rough filling mix.
Laid out the beef round slices overlapping on a long piece of proper size Saran Wrap. Rolled. Twisted. And then chilled. Could braise as a whole thing if your pots and oven are longer than 30 cm, or cut into lengths. Lightly flour and brown in olive oil and braise in a mix of any stock that's handy with a half a bottle of red wine. About 2.5 hours on 130 centigrade.
If you've understood this far, you know it's not a recipe. More of a basic cooking principle, that's particularly yummy with this cut.
Use whatever you have for the stuffing. Breadcrumbs are important as a binder. I use my own scraps of bread dried on the top of the oven than whizzed.
Please bring back the option of posting a picture! It would have saved lots of words for anyone who knows a bit about cooking!
The BEST Beef Jerky
I used Chef John's recipe from the All Recipes site, using this beef to make beef jerky for a friend. It was so good I had to make another batch for him, and I'm making it again as a Christmas gift. I am convinced that this sliced beef would make any dish great, including beef curry, teriyaki dishes and stews. I doubt that I'll ever use cubed beef again.
Super!
Amazing taste and finally a beef cut that is great to create a lot of dishes. Versatile and very good!
