I love using the bottom round for my catering roast beef. Here's a different way of cooking it that really makes it tender. 2 hours at 400° then put it in a "hot box" (highly insulated box to keep food hot) for 3 hours. Amazing results.
I prepare the roast by similarly I add garlic and onion powder. After 2 days sewr it under the broiler then sous vide it for 24 hours to an internal temp of 125 degrees. Let it stand to cool down and slice thin on my cheap home slicer. A 5lb roast lasts maybe 2 days. Add James River BBQ sauce and you have heaven.
Okay that got me drooling for that sandwich. I love absolutely love rare roast beef! Throw some mayonnaise on bread with a little lettuce and tomato. Now you got the best in which on the planet.
In the fridge, covered. Don’t reverse sear this one. It’ll absorb to much heat and end up with a 2” band of grey and very little pink inside. Also, out of the fridge and into the oven. Don’t let it come to room temp before putting it in the oven. Again, for the center to not absorb too much heat.
Awesome video guys I hope you are doing okay during this time I miss watching you. I mean I can always look to other videos of yours but you get what I mean.
I personally like my beef rare and bloody. I'm also a bit more adventurous with regard to cheaper, more flavorsome cuts. I don't mind chewing it, I do like to taste it...
Guys, how much did the bottom round weigh? What was the internal temp when you pulled it off? how much of each seasoning did you start out with? And lastly, if you were going to smoke it what wood would you use? I realize this is a lot, so thank you very much Loved the vid. Subbed and liked.
Another great episode, love the series! Something I've been wanting to ask for a while (since the first episodes I watched) is what how do you use eye of round? It seems like a fairly useless piece of meat, but obviously it shouldn't be wasted, so what exactly is it good for?
I've used it in much the same way as they did here - very low and slow roasting. The only issue is trying to get a good sear on the outside, and what I like to do it bring a big old cast iron roasting dish up to smoking hot temp, put a little oil in, and sear it off *after* roasting in that. It doesn't work quite as well as bottom round, but if you're cooking for fewer people, it will work out great. Just make sure to slice as thin as you possibly can to keep it from being too chewy.
@@genth3575 That's a good use of it! If I'm honest, at the shop we mostly use it for lean trim for ground beef, but it's a fair substitute for roast beef or beef jerky, too.
@@anonymousanonymous3707 Technically yes. But that was probed while still in the oven at 144°. If they pulled it out right then the temp would continue to rise at least another 5-8 degrees (at least). You can see the comment above where JT admits it got away from them. The roast in the picture that was sliced for sandwiches, probably finished resting at about 132°.
Looking very nice! It's just really confusing for me, that the cuts of beef have different names in different countries or even the same name for a different cut of beef. I'm from Germany and I often buy roastbeef (~4kg) which is imported from Argentina or Uruguay (I don't buy from Brasil anymore after learning that they burn the rainforest to create space for cattle). This cut is (to my knowledge) the portion of the beef that americans refer to as sirloin, so it's right next to the rump which you used in the video. Brits refer to the same cut as rump. It's a nice cut of beef with little intramuscular fat but a tough layer of silverskin between the fatcap and the muscle. When I don't use the beef as roastbeef then I slice it into steaks which we would refer to as Rumpsteak around here, probably Sirloin for americans. Problem with Sirloin is, that the british also have a sirloin, but it's located more to the fron, I think that would be Rib/Shortloin in america. Really confusing for me when the same names are used for different cuts of meat, I wish that was in some way internationalized. I dare say I made a really really nice Roastbeef, which I didn't marinade a lot (just salt) and cooked it in the oven at 80°C (~175°F) for approx. 3-4 hours. I placed chunks of butter on top of the beef and also some rosemary stems. Underneath the beef I had a tray with quarterslices of potatoes (also with salt and rosemary) which cooked for the same amount of time and soaked up all the butter and juices that the beef gave.
The cut of meat that they cooked in this video is called a bottom round roast in the USA. In the UK, Australia and New Zealand this piece of meat is called silver side.
I've seen a few videos now of people using pineapple juice to make meats more tender. Would be cool to see a video of you guys experimenting with it and talking about the pros and cons of pineapple juice.
Hey guyZ, I know you guyZ have to best set up. But, I don't. So, I yo keep sandwich meets after you use what you want. Put in refrigerator? How long does cure meat stay in the refrigerator and what's the best way to get them to stay longer? Once you open them ?
Thank you for the wonderful video Benjamin! I think it's a great sauce and a delicious roast beef pork. You can also drink meat juice. And it's delicious on rice (^^!
QUARANTINE CONTENT FROM THE MEAT HOOK MOTHERSHIP! Make. Your. Own. Roast. BEEF! Let's get after it y'all. Thanks for watching. Hit us up in the comments below and maaaaaaybe we'll have a chance to answer some questions. Follow us @themeathook, @brentonyoung, @benjaminstephen
I have a question. These butchering tables that they are using are made of wood, are they considered something thats not "final serve" like you wouldn't slice a steak on it when its done cooking/resting? I am always confused about wood as a cutting surface given its porous but also hate plastic so idk what to do lol
It depends on what you prefer. If you like the flexible style, the Victorinox is a good boning knife. You'll see worse knives than that in videos of butcher shops. If you prefer a stiff knife, a 6"petty knife does the job.
Pull it no later than 125°. Tent and rest and monitor the probe and shoot for 128°. If temp is rising too quickly while tented, take the tent off. [they probed it in the oven at 144° (ruined). That was not the same roast they sliced into. The sliced roast looked like ~132°]
What goes on your ideal roast beef sandwich?
Roast beef
Smoked eggplant
In japan it’s common to find roast beef sandwiches with a soy sauce wasabi dressing
Fresh horseradish! Not that crap in a jar!
Hot giardiniera, dipped in au jus
I, too, am over 30 and packed with rich yellow fat.
GOT STUUUFFED grass-fed or a more varied diet?
@@billiebleach7889 From my own experience - probably an omnivore with a prefrence for grains, poatoes and carbohydrates in general.
@@billiebleach7889 Varied. Varied amounts of trash
XD!
Same, no shame.
Nice, I was wondering what to do with my spare beef leg.
Best comment ever
Hilarious
😂
You guys keep everyone entertained during this pandemic! Essential!
Everything about this makes me drool!!
That sandwich at the end reminds me of my childhood memories. You lads do a great service to the food industry
Thank you!
my guys are back! should do a weekly quarantine special since we’re all at home 👌🏾
I WIIIIIISH!
Nope
This is the most informative video on how to make roast beef. Thank you! My bottom round is curing right now :)
I love using the bottom round for my catering roast beef. Here's a different way of cooking it that really makes it tender. 2 hours at 400° then put it in a "hot box" (highly insulated box to keep food hot) for 3 hours. Amazing results.
This is so easy to do
I have made this twice now and it just gets better. This recipe is simple and works everytime
I love everything about you guys and your chemistry and your videos and please make more quickly i need them i beg of you
I prepare the roast by similarly I add garlic and onion powder. After 2 days sewr it under the broiler then sous vide it for 24 hours to an internal temp of 125 degrees. Let it stand to cool down and slice thin on my cheap home slicer. A 5lb roast lasts maybe 2 days. Add James River BBQ sauce and you have heaven.
I just love whatever you two put out
Bottom round (outside for us Canadians) makes good jerky, slow cooked in liquid, think baked in the oven in gravy.
I haven't watched prime time in about a year. These dudes are great.
Just perfect! Great job guys!!!
These guys never disappoint
Gents !
You're back!
I missed you so ! ! !
We missed YOOOOOU
Thankful that I discovered these guys during ECQ. So fun.
You guys need your own show
Been binging these guys, where have I been this whole time?!?
Another way for roast beef, IN A SUNDAY ROAST!
Exactly! Roast beef sandwiches are what you do with the leftovers, if there are any!
You guys can have your own cable TV show.
Okay that got me drooling for that sandwich. I love absolutely love rare roast beef! Throw some mayonnaise on bread with a little lettuce and tomato. Now you got the best in which on the planet.
Used to be hooked to Worth It now I'm hooked to this!
Damn that looked good nice one again guys
I love using eye rounds with slow roast. They are perfect for slicing thin on inexpensive home type slicers.
Jeffrey Mann, best cut for premium jerky.
You had me at beef! The roast beef sandwich looks so good that I literally feel hungry now 🙌💯🥩🍞
You have better idea,Than Mai mother.
Watching while eating roast beef sandwich
Do it over charcoal and you have Baltimore Pit Beef! Love the stuff.
Go down the shore hon!
Sandwich boys back at it again
You guys need your own channel!!!!
So do you leave it out uncovered for 2 days? In the fridge uncovered for 2 days? And can I reverse sear at the end of cooking? Thanks!
In the fridge, covered. Don’t reverse sear this one. It’ll absorb to much heat and end up with a 2” band of grey and very little pink inside. Also, out of the fridge and into the oven. Don’t let it come to room temp before putting it in the oven. Again, for the center to not absorb too much heat.
@@psidvicious Thanks man
You guys are awesome 👍👍👍
Love these two
using those thin slices as a wrap to some top notch french fries with tartare sauce is way better than a sandwich imo ^^
It’s more flavorful but tuffer than the other both have their pros and cons
Awesome video guys I hope you are doing okay during this time I miss watching you. I mean I can always look to other videos of yours but you get what I mean.
I personally like my beef rare and bloody. I'm also a bit more adventurous with regard to cheaper, more flavorsome cuts. I don't mind chewing it, I do like to taste it...
Rounds don't have as much flavor though.
you sound like Midwestern trash its not a tender cut dumbass
@@vladimirvaynkhadler8726 I don't mind a chewier cut. BTW, I've lived in houses older than your country.
I’m a rare roast beef fan too so I’m not quite sure how the probe read 144° and it came out as rare as it did.
Guys, how much did the bottom round weigh?
What was the internal temp when you pulled it off? how much of each seasoning did you start out with? And lastly, if you were going to smoke it what wood would you use?
I realize this is a lot, so thank you very much
Loved the vid. Subbed and liked.
Hey guys! What about using that bottom end for slicing thin before cooking and making jerky??
Great video guys but the bread looked terrible? What is that yellow stuff you sliced?
Just curious as to your preferred knife?
Thank you guys, I love your videos! 🙃
It’s nice watching someone do/talk of something that they really know & good at rather just some wannabe
Vietnamese use this beef pho, thinly sliced and pretty lean, nice with rice noodles
Most outstanding!!!
Damn made me hungry guys!!!!
“SANDWICHE BOYS” Instant Thumbs Up 👍🏻
Your crazy. Bottom round is one of the best cuts for jerky. ✌️✌️
keep these videos coming love them
Another great episode, love the series! Something I've been wanting to ask for a while (since the first episodes I watched) is what how do you use eye of round? It seems like a fairly useless piece of meat, but obviously it shouldn't be wasted, so what exactly is it good for?
I've used it in much the same way as they did here - very low and slow roasting. The only issue is trying to get a good sear on the outside, and what I like to do it bring a big old cast iron roasting dish up to smoking hot temp, put a little oil in, and sear it off *after* roasting in that. It doesn't work quite as well as bottom round, but if you're cooking for fewer people, it will work out great. Just make sure to slice as thin as you possibly can to keep it from being too chewy.
@@genth3575 That's a good use of it! If I'm honest, at the shop we mostly use it for lean trim for ground beef, but it's a fair substitute for roast beef or beef jerky, too.
@@BST1000SoccerStuff wow approval! :D I'll have to have a sandwich raised to you with horseradish cream
Eyy love the meat hook
It's 2021 and yes UA-cam still allows this to be shown, but the years are numbered. :)
do you have a full detailed written recipe for this?
Top rounds for roast beef🤙🏻
That cut is good for roast beef AND beef jerky.
I like using the bottom round for jerky.
And know imagine how good this sandwich could have been by using German bread instead of this US toast.
Fresh Czech bread - Search Chléb Šumava :)))
How did the probe read 144° in the center and it still comes out rare-med/rare? According to that probe temp, that should have come out well done.
Yeah, we overcooked it a little. Not well done, but not quite rare either.
It's in farenheit so about 63celcius which is medium
@@anonymousanonymous3707 Technically yes. But that was probed while still in the oven at 144°. If they pulled it out right then the temp would continue to rise at least another 5-8 degrees (at least).
You can see the comment above where JT admits it got away from them.
The roast in the picture that was sliced for sandwiches, probably finished resting at about 132°.
You guys so pile on so many other things and condiments, that how you guys still taste roast beef is beyond me...LOL! Cheers!
No wonder I am hungry in the middle of the night.
Looking very nice!
It's just really confusing for me, that the cuts of beef have different names in different countries or even the same name for a different cut of beef.
I'm from Germany and I often buy roastbeef (~4kg) which is imported from Argentina or Uruguay (I don't buy from Brasil anymore after learning that they burn the rainforest to create space for cattle). This cut is (to my knowledge) the portion of the beef that americans refer to as sirloin, so it's right next to the rump which you used in the video. Brits refer to the same cut as rump. It's a nice cut of beef with little intramuscular fat but a tough layer of silverskin between the fatcap and the muscle. When I don't use the beef as roastbeef then I slice it into steaks which we would refer to as Rumpsteak around here, probably Sirloin for americans. Problem with Sirloin is, that the british also have a sirloin, but it's located more to the fron, I think that would be Rib/Shortloin in america.
Really confusing for me when the same names are used for different cuts of meat, I wish that was in some way internationalized.
I dare say I made a really really nice Roastbeef, which I didn't marinade a lot (just salt) and cooked it in the oven at 80°C (~175°F) for approx. 3-4 hours. I placed chunks of butter on top of the beef and also some rosemary stems. Underneath the beef I had a tray with quarterslices of potatoes (also with salt and rosemary) which cooked for the same amount of time and soaked up all the butter and juices that the beef gave.
The cut of meat that they cooked in this video is called a bottom round roast in the USA. In the UK, Australia and New Zealand this piece of meat is called silver side.
I've seen a few videos now of people using pineapple juice to make meats more tender. Would be cool to see a video of you guys experimenting with it and talking about the pros and cons of pineapple juice.
Hey guyZ, I know you guyZ have to best set up. But, I don't. So, I yo keep sandwich meets after you use what you want. Put in refrigerator? How long does cure meat stay in the refrigerator and what's the best way to get them to stay longer? Once you open them ?
Thank you for the wonderful video Benjamin!
I think it's a great sauce and a delicious roast beef pork. You can also drink meat juice. And it's delicious on rice (^^!
I had to re-read this comment in Chris Broad's voice. @AbroadInJapan
Have you guys tried the reverse sear method for this recipe?
QUARANTINE CONTENT FROM THE MEAT HOOK MOTHERSHIP! Make. Your. Own. Roast. BEEF! Let's get after it y'all. Thanks for watching. Hit us up in the comments below and maaaaaaybe we'll have a chance to answer some questions. Follow us @themeathook, @brentonyoung, @benjaminstephen
Ben and Brent is going to create another new breed of hipsters. The butcher/meat hipster.
Just out of curiousity, what can you do with trimmed silverskin? Can you grind it up or is it only usable for stock of anything like that?
Grind it and mix in with your dogs food. He’ll love you for it.
I discard it. It's so tough you really can't do much with it and it doesn't have the fat either
Now I'm hungry again.
Any tips on how to get that nice thin deli slice if you're at home in quarantine and don't have access to a powered slicer?
A super-duper sharp chefs knife.
Question can I use a brisket instead a beef leg?
OMFG the gift I didnt think i'd get today. Love you guys! :D
Roast beef on po boys is a little different in louisiana. But that is still worth driving for. Nice
So thats a bottom Round.? Ok I am hungry.
I roasted an eye round the other day. Horseradish mayo, asiago, arugula. 🤤
The Brits make a mean steak&kidney pie using bottom round. Ask Hotpie from Game Of Thrones.
How long did you let it rest?
I have to know
I have a question. These butchering tables that they are using are made of wood, are they considered something thats not "final serve" like you wouldn't slice a steak on it when its done cooking/resting? I am always confused about wood as a cutting surface given its porous but also hate plastic so idk what to do lol
Wonderful video.
missing one key ingredient James River BBQ sauce Don't forget it just do it It is perfection
Make jerky out of bottom round. Cheap and the perfect low fat cut once you trim it.
This looks better than Kat's Delicious- Lee!?!🥪🥖
Can you recommend my first boning knife? I have some nice Japanese Chef and Paring knives, but no boning knife? ThanksQ!
I have the same question...
It depends on what you prefer.
If you like the flexible style, the Victorinox is a good boning knife. You'll see worse knives than that in videos of butcher shops.
If you prefer a stiff knife, a 6"petty knife does the job.
I like a semi-flex 5" victorinox! Get out there and go for it!
@@BST1000SoccerStuff Thanks!
@@BST1000SoccerStuff I'm about to order the Semi Flex, Should I get Straight or curved? Thanks:-)
U guys kill. Keep it up
I would absolutely put it on a charcuterie platter.
HAILS to the Dismember "Like an Everflowing Stream" shirt girl.
mmmmm beef on weck with horseradish.. best sandwich ever
i think pastrami is the pinnacle of deli meats
How do store the rest of the
Sandwiche meats? . To a long time?
Wrong that Bottom round is only good for Roast Beef, it is excellent for curing into Bresolla.
Great job now can i havd 2 sandwiches with mayo spicy mustard on inion rolls
living in Nebraska having cattle outside my door i just can not understand the love afair with grass-fed beef corn fed is the way to go
Vivre le difference ....
I'm curious as to what is in the big jar at 7:03?
I watched this while eating a roast beef sandwich.
this is great!
NOW, if we only new how to deal with EYE OF ROUND, that tought, lean little football of Beef?
Touch of horseradish and Mayo slice of vidalia onion
roast beef: swedish for beef that is roasted
Dylan Gallagher this comment is under appreciated good on ya my man
At what temperature did you pull the roast out?
Pull it no later than 125°. Tent and rest and monitor the probe and shoot for 128°. If temp is rising too quickly while tented, take the tent off.
[they probed it in the oven at 144° (ruined). That was not the same roast they sliced into. The sliced roast looked like ~132°]
You should try searing the beef on all sides in a frying pan and then finishing it off in the oven as a different technique and potentially faster