Bottom Round

Bottom round is the cheapest cut of beef there is.  It's even cheaper when found on a manager's mark-down special.  $3.99 per pound is a decent price, but $1.99 is better -- which is why it was bought.  A sous vide cooker is a great way to enjoy these normally tough cuts.  Being high in connective tissue, the long and slow method takes advantage of the conversion to collagen, turning it into a tender slab of deliciousness.  The bath ran at 162 degrees farenheit for 40 hours.

Once out of the bath, the juice was drained and set aside for stew.  The meat was pan seared -- this adds crispiness and flavor.  Grapeseed oil works best because it has a high smoke point.  Two minutes per side did the trick.

Pan searing also seals in juices.  The meat was cooked in a sealed zippered freezer bag with wine, spices and oil.  No juice escaped and the meat absorbed a ton of flavor.  Resting it for about five to ten minutes helps the piece reabsorb it all evenly.  But that is oh so hard to do when it looks this good!

One slice, a side of roasted carrots and brown rice with mushrooms made for a delicious dinner.  This type of meat is lower in fat than highly marbleized steaks.  To take it down a notch further, the meat was USDA Choice -- not the higher Grade A.  The thing is, these cuts don't need that fat or a higher grade in order to be tender.  The connective tissue breaks down to a gelatinous consistency, full of flavor.  Yum!

Aside from the two servings for the first meal, there was a great deal left to cube for stew.  Letting this sit in the refrigerator over night helped the meat firm up -- not from a toughness standpoint, but with regard to the texture.  This is exactly what is needed for meat that you want to remain tender and also hold together for a stew.

This roast was just a little under six bucks.  It created over ten servings -- all delicious.  Pretty amazing for a piece that cost $1.99 per pound.