Subscribe to get access
Read more of this content when you subscribe today.
Top round comes from the hinde area of the cow. Leaner cuts of meat take a little longer to cook. Low and slow is the best option for this slow stewed beef. The beef itself is thinly shaved making it really easy to roll. Any thin cut of beef works well in this dish just the cooking time might need to be adjusted.
This herb dry rub features a bunch of familiar herbs and spices like mustard powder, crushed red pepper, garlic, black pepper, thyme and rosemary. i keep this rub salt free to make sure every inch of the beef get seasoned.
A simple roux ( flour and butter mixed) is all this dish needs to complete this tender beef . The recipe requries a quick prep and a little simmering time. The flour and the butter bind the fat, and thicken the broth so you get a silky brown gravy.
Beef stock is the best option for an all day stew feeling the work is already done for you and its rich with a deeper flavor. The next best option would be a vegetable broth.
all a lean cut of meat needs is a little time. a little time and you’ll have a perfectly buttery tender cut of meat. low and slow is the most important part of this dish the low temperature will keep the beef from toughening. the small simmer will keep the beef from overboiling and drying out.
this seasoning blend is salt free. that way i can directly season the meat with salt so that its evenly distrubuted and i can make sure it covers every inch of the beef. adding salt to the seasoning can sometimes over season the dish when you salt both meat and seasoning seperately.
thinly sliced stew meat like round tip is a leaner cut, it can sometimes have tears. that okay, to help remedy this the beef is lightly dusted in flour to work sorta like a glue once the beef starts to get cooked. once the beef is seasoned and dusted in flour, place the torn edges together before adding in the mushrooms once the mushrooms are added roll the beef!
duxelles are finely minced mushrooms oftentimes minced and sauteed with butter and herbs to draw out some of the moisture in the mushrooms. but these deuxelles are easy they require no additional prep or cooking down. simply put the mushrooms through the food processor to mince the mushroom finely then place all mushroom mix directly into the meat. i like the mushrooms to realease all their flavor into the beef.
thickening the gravy is super easy. initially the beef is dusted in flour that flour works as a seal for the beef to keep it from unrolling once cooked. the flour also acts an initial sponge for the fat. once the beef and gravy is put together its easier to thicken up the gravy using cornstarch. make a small cornstarch slurry using cold water and starch. the cold water keeps the cornstarch from activating and fluid until its incorporated into the hot pot.