Speckle Park Cook Book Glossary

Round

Bottom round

Bottom round is taken from the outside of the hind leg, and the rump roast is part of the same region. It is lean, economical and tough, because the muscles are used constantly, so it needs a thoughtful cooking method.

It has very little fat and plenty of connective tissue, so it will not be tender if you grill it like a steak. It is sold as a roast, as a rump roast, or as thin cutlets and stir-fry strips. Look for a compact, evenly shaped piece, ideally 1 to 2 kg (2 to 4 lb).

Because it is good value and widely available, it is a great choice for feeding a crowd.

Techniques

The long, moist route is the most reliable. Braise the roast after browning it, in a covered pot with stock and vegetables for two and a half to three hours, until the fibres fall apart. The leftover meat makes excellent shredded beef or simmered soup.

The other approach is the opposite: roast it low and slow to only 50°C (120°F), rare, then chill it and shave it very thin. Thin slices in a sandwich or on a platter are surprisingly tender, as long as they are cut against the grain.

Whichever you choose, avoid the middle ground of medium or well done in a hot oven, which gives dry, stringy meat. Check doneness with a thermometer, and you will get good results.

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