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Once a bottom round roast is cooked but is too tuff to chew can anything be done to make itb eatable? Answered

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Doctor What

8 years ago

 Slather it in gravy.  More like drown it.  But it isn't really worth it.  Just chuck it out.

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seandogueDoctor What

Answer 8 years ago

Is that what you call a "Chuck roast"?

(no one pays me to be funny!)

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jtobakoseandogue

Answer 8 years ago

There may be a reason for that...

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seandoguejtobako

Answer 8 years ago

Yup. My intellect is worth considerably more.

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jtobakoseandogue

Answer 8 years ago

I want to make a comment on 'your two cents worth' and authors making five cents a word...  : )

BUT...I don't get paid to be funny either.

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JayefuuDoctor What

Answer 8 years ago

-1! (we really need a digg style rating system for answers)

All meat is good meat!

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Doctor WhatJayefuu

Answer 8 years ago

 Unless that meat tastes like cardboard!

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Z..

8 years ago

I would mince it.

You can then layer it for lasagna.
Moussaka
Shepherd's Pie (English)
Cottage Pie (Same)
Fill a crusty loaf with it, and bake that in foil.

Mince it!

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jtobako

8 years ago

Keep cooking it.  Onions cooked with it can soften the meat.  Vinegar based condiments like ketchup will add flavor and tenderness if added early.

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seandoguejtobako

Answer 8 years ago

Mmmmm onions...darned onions will be my downfall. god but I love stewed, grilled, sauteed onions...

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Prfesser

8 years ago

I think seandogue has the right idea but some specifics:  cut it into bite-size pieces, add beef stock in a slow cooker and set it for 4-6 hrs on low.  Check a few bites after that time, and if it's tender add a bag of frozen vegetables and a chopped peeled potato, cook another hour or til tender.

No slow cooker?  Bring it to a boil on the stove, cover, and set to low, allow to simmer for 2-3 hours then check.

One other thing to try:  see if slicing it into very thin (1/8" or less) slices across the grain makes any difference.

Hope this helps.

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lemoniePrfesser

Answer 8 years ago

I go with you on this on the slow.

L

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lemonie

8 years ago

Red meat goes through stages:
Rare - barely cooked, but warm
Medium - cooked enough
Done - no longer pink / red
Well-done - like any of the above, but heavily browned on the outside.
Then you're into "tough". This is the effect of heat on the flesh, and from this point on you need to keep cooking it until it relaxes.
Put it in a pot with some vegetables and stock/water and gently stew it for a couple of hours until it is soft.

L

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JimFlo

8 years ago

Yeah, it's good. Cut it thin or small ACROSS the grain. That makes the fibers short and much more easily chewed. Gravy or sauce to literally lubricate it , or soup, stew, wet cook some more.  Good stuff.

I'm not a vegetarian, but I eat animals that are...

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seandogueJimFlo

Answer 8 years ago

Good point about cutting cross grain. I do that with uncooked meat that I already know is a "tough cut", prior to cooking...

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seandogue

8 years ago

Slice it up and cook it into a sauce for use with noodles or rice, or use it in a soup.

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Re-designseandogue

Answer 8 years ago

Yes!  Call me when it's ready.  A little wine would go nicely also.

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seandogueRe-design

Answer 8 years ago

Heck, enough wine and you're guests won't even know it's tough. or if they do, they won't care