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Can I actually ROAST a beef round roast to medium rare?

post #1 of 8
1/13/09 at 3:36pm
Thread Starter 
Having a family reunion for about twelve and wonder if I could make a beef round roast to be sliced and served cold with a horseradish sauce.

Or is it only suitable for braising? Could I possibly get some fat into it while cooking? Or do I have to spend $100+ for a filet? If you saw our IRAs and portfolio you would understand why I ask. :cry:

Thanks

Mike
travelling gourmand
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post #2 of 8
1/13/09 at 3:42pm
Top round is often done that way. There have been past threads on the topic. Off hand, I found this one: http://www.cheftalk.com/forums/food-...oast-beef.html
more than taste fine
me eat it all the time
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post #3 of 8
1/13/09 at 4:08pm
I frequently do round or top sirloin med rare and slice thin. I mainly use it for french dips but it is also good cold piled on a bun.
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post #4 of 8
1/13/09 at 4:14pm
Another great choice for a flavorful beef roast is the Tri-Tip. I can't help but get a watery mouth just typing the words "Tri-Tip".
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post #5 of 8
10/22/09 at 11:21am
Only suitable for braising in my book. A perfect cut for you would be tri-tip. Tender when sliced thin across the grain (1/4" thick, say) looks great on a platter, holds well, very little fat, no trimming required.

Btw, I feel your pain on the IRA's.
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post #6 of 8
10/22/09 at 12:59pm
Braised beef is not roast beef. Roast Beef cooks using dry heat .Pot Roast is moist heat
Bottom round for pot roast, top round for roast beef. A filet or rib of beef or strip are not roast beefs. Yes they can be roasted but they are what they are and what they are called.
CHEFED
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post #7 of 8
10/22/09 at 1:59pm
Tri tip would be a good idea for me.. You can also do the round top its depend on what you like.. But Tri tip would be better for me.. :smiles:
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post #8 of 8
10/22/09 at 9:57pm
Fillet is the most overrated cut of beef! Leave it for the rednecks! Top round can be done beautifully if you think about your technique: a combination of high temp searing, tempering and low temp roasting is the way to go:
Something like this:

right out of the fridge, sprinkle it with as much salt and pepper as will stick to the meat, then sear it in a smoking hot pan until a golden black crust is achieved.
then,
let it "temper" on the counter for a few hours to come up to room temp (75 degrees) -it will now take less energy to cook to medium rare, thus not over-cooking the outside, place it in a 275 degree oven for about an hour, or until 125- 130 degrees is reached, and voila! A perfect medium rare all the way through top round.... delicious! Your family will love it!
nel maiale, tutto e buono!
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