Tough italian Beef ???

[John Furdyn]

I'm a little confused, some might say a lot confused.

I always thought the leaner cuts on meat, didn't get more tender by simmering/continued slower cooking. The cuts with more fat/marbeling did get more tender simmering etc.

If I use bottom round roast cook to about med rare, slice thinly and simmer will it get more tender or toughen up ?

Looking at the recipe Bryan S's Italian beef link indicated simmering till tender.

I saw another recipe that indicated using the same cut of meat, simmering it will toughen up the meat, will someone please enlighten me.

any info appreciated.

Thanks

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
I saw another recipe that indicated using the same cut of meat, simmering it will toughen up the meat, will someone please enlighten me.
</div></BLOCKQUOTE>
John, Sounds like a bunch of Hooey too me. I took some of the Italian beef into work today for lunch. It was so tender, almost falling apart tender.

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If I use bottom round roast cook to about med rare, slice thinly and simmer will it get more tender or toughen up ? </div></BLOCKQUOTE>
It will get tougher at first, then will get more tender -- then it will get tougher again. The key is to not boil, just simmer; not to simmer too long -- just till tender; remove from the heat when tenderness is achieved.

The window for leaner cuts is much narrower. But cuts from the round, especially rump and bottom round, though not blessed with internal soft fat deposits, do have sufficient connective tissue to become tender when 'overcooked'. This does not work well with conventional roasting, usually, which is why most recipes say to guard against cooking to too high an internal temp. However, with the addition of moisture (as one has with braising) the dynamics change. This is why these cuts are often used for braising.

 

[John Furdyn]

Bryan S

I wish I had some of your italian beef right now and it's 7:00 AM, haven't had breakfast yet.
I believe you it was tender and I'll bet tasty as well, being that you made it.

My bottom round roast is "Tied", you removed/trimmed the fat cap on your roast. What do you suggest if anything with my fat cap, I don't think I can easily remove it, being it's tied ?

Bryan also Weis has whole boneless pork loin on sale ($1.59/lb ????, this week. How can we best prepare that on the wsm ?? They also have whole turkey breast on sale $.99'lb.


Kevin

Thanks for the explaination. I guess I have to keep an eye on the sliced meat while simmering and cook just untill tender.

Bryan & Kevin

By the way, is it okay to cook the bottom round on top of chicken ?? Planning to cook a spatchcok chicken, below the beef roast. I have an added cooking grate that sets on top of the factory top cooking grate. Thought I'd cook the chicken & beef together have the chicken for dinner sat, put the roast in the refrg. after cooking till sunday, slice and finish for lunch sunday.

Thanks