Buzz
Beef round (also known as outside round) is cut from the cow's rear leg or hindquarters. It is tougher than steak but offers the best flavor when slow-cooked until tender. Beef round makes for a great weekend dinner, especially when paired with easy sides like mashed potatoes or rice. It’s also an ideal cut for braising or pressure cooking. This article will guide you through three cooking methods for beef round: braising in the oven, slow cooking, and marinating.
- Preparation time (Braising): 15 minutes
- Cooking time: 90 minutes
- Total time: 115 minutes
Ingredients
Braised Beef Round
- 1.4 kg boneless beef round
- Olive oil
- Salt and pepper
- 1 cup red wine
- 1 cup beef broth or chicken broth
Slow-Cooked Beef Round
- 1.4 kg boneless beef round
- Seasonings like garlic powder, cayenne pepper, Italian herbs, or Ranch dressing mix
- Water
Marinated Beef Round
- 1.4 kg boneless beef round
- 1 cup vinegar
- 1 cup water
- 2 sprigs fresh thyme
- 2 cloves garlic, minced
- Salt and pepper
Steps
Braised Beef Round
Trim any excess fat. Don't remove all the fat, but if there's a thick or tough layer on one side, use a sharp knife to trim it off. Then, pull away the fat and discard it.
Preheat the oven to 160°C.
Heat oil in a large cast-iron skillet or a big frying pan. Place the beef round in the skillet and sear it until browned on all sides.
- Don't move the beef in the pan until it is browned and ready to flip. Moving it too soon will make it harder to get an even brown.
- Be careful not to overcook the meat; remove it from the pan as soon as it is browned on all sides. The goal is to enhance the flavor without fully cooking it before roasting.
Transfer the beef round to a cast-iron pan or roasting dish. You can reuse the skillet you used to sear the beef or use a fresh roasting pan.
Pour wine and broth over the meat. Add a pinch of salt and pepper to taste.
Cover the pan with a lid or wrap the meat in foil. Place the pan in the oven and roast for about an hour and a half, or 30 minutes per 0.45 kg of meat.
Check the meat for doneness. Open the lid or remove the foil from the pan, then insert a meat thermometer into the beef round.
- Rare when the internal temperature reaches 50°C.
- Medium-rare when the internal temperature reaches 55°C.
- Medium when the internal temperature reaches 60°C.
- Well-done when the internal temperature reaches 70°C.
Remove the meat from the oven and let it rest (do not cover or wrap in foil) for 30 minutes.
- Use a sharp knife to slice the meat and arrange the slices on a plate.
- If you want to prepare a gravy, you can pour the meat juices into a pan and heat it over medium heat. Add a few tablespoons of flour and stir until it thickens.
Slow-Cooked Beef Round
Trim off excess fat. Be cautious not to remove too much fat; only trim the tough or thick layers of fat.
Place the meat into a slow cooker or stew pot. Set the temperature to low.
- Most slow cookers and stew pots provide guidelines for cooking times, depending on the temperature setting. Refer to these instructions to determine the appropriate heat level for your meat.
Pour seasoning over the meat. Add one cup of water along with the seasoning.
Cover the slow cooker and begin simmering. The cooking process may take 6-8 hours, depending on the heat setting of the appliance you choose.
Season the beef shank.
Remove some of the fat. Be careful not to cut away too much fat; only remove the tough or thick layers of fat.
Place the meat into a large food storage bag. Add vinegar, water, thyme, garlic, and a pinch of salt and pepper.
Seal the bag and let the meat marinate for 5 hours or overnight.
When you're ready to roast, preheat the oven to 160°C.
Place the meat into a cast-iron skillet or grill pan. Push the marinating ingredients to one side. Cover the skillet with a lid.
Roast for about 1 hour. Remove the meat from the oven and use a brush to apply the marinade over it.
Return the meat to the oven (without covering the pan) and roast until done, adding about 30 more minutes.
Check to ensure the meat is fully cooked. Open the lid or remove the foil, then insert a meat thermometer into the thickest part of the meat. Follow the guidelines above to ensure the meat reaches your desired level of doneness, from rare to well-done.
Remove the meat from the oven and let it rest for about 30 minutes without covering. Slice the meat and arrange it on a serving platter.
Tips
Grill the leftover meat from your meal with your favorite BBQ sauce and use it as a filling for a delicious sandwich.
