Beef round steak recipes crock pot: 60 photos

Crockpot Round Steak

In this video you can see one of our favorite recipes using round steak, or cubed steak. You can the recipe at...

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FAQ

By quickly searing the steaks over heat, I develop a flavorful crust while keeping the interior tender. Give your round steaks just 2-3 minutes per side to seal in those juices. Then after a rest, let them finish cooking to your desired doneness in the garlic thyme butter.
What is eye of round steak good for? Cooks often use eye of round steak for soups, stews, steak sandwiches, or other dishes that require cut or cubed steak. Some chefs also keep eye of round as a roast, cooking it slowly in the oven or a slow cooker to tenderize it.
1. Round: Round cuts of beef are taken from the rear legs of the cow and are generally very tough with relatively low fat content. You will often have the choice between a top round or bottom round cut. While both are great for stews, bottom cuts are tougher and better for slow cooking.
Here are the very best beef cuts to keep on hand to slow cook:
  • Chuck steak.
  • Round steak.
  • Blade steak.
  • Topside.
  • Silverside.
  • Skirt steak.
  • Shin (gravy) beef.
  • Sausages.
Cut of Meat. The meat cut you choose plays a big role too. Tougher cuts with more connective tissue and muscle, like chuck or round steak, will naturally be chewier than buttery tenderloin. If you want tender steak, choose tender cuts or follow tenderizing tips for the tougher ones.
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