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A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
Primal Cut #4: Round 15/30

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Primal Cut #4: Round

Round beef cuts come from the back of the cow, including its rump and hind legs. The meat from these areas tends to be a lot tougher, due to exercise, but it's also lean and inexpensive. Beef round is divided into several subprimal cuts, including top round, bottom round and the knuckle. Meat that comes from the top (inside) round is best cooked by roasting, while the bottom (outside) round is good for braising. A good marinade combined with low and slow cooking for either method are key here. 


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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!