Speckle Park Cook Book Glossary

Round

Top round

Top round is a large, lean muscle from the inside of the hind leg. It is fine-grained, inexpensive and low in fat, which makes it very good for slicing but unforgiving if cooked too long.

You will find it sold as a roast, as thick slabs labelled London broil, and thinly sliced for deli meat. With almost no marbling, it dries out easily, so it suits methods that either cook it briefly or soften it deliberately.

Pick a piece with an even shape so it cooks evenly, and ask the butcher to leave a thin fat layer on if you plan to roast it.

Techniques

For London broil, marinate a thick slab for several hours in oil, acid and aromatics, then broil or grill it hot and fast to medium-rare. Rest it, then slice very thinly against the grain; this step makes all the difference.

A small roast can be roasted at a moderate oven temperature until 52°C (125°F) and sliced thin for sandwiches. Thin strips also work in a stir-fry, especially if tenderised with velveting.

If you prefer a fall-apart texture, braise it with liquid for two to three hours. Top round is also a classic candidate for curing, giving home-made corned beef or pastrami-style slices that are lean and tidy.

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