Outside round, also known as bottom round, is a lean and economical cut of beef sourced from the outer muscle of the cow’s hind leg. While it might not be as tender as premium cuts like ribeye or tenderloin, its versatility and flavor make it a valuable option for budget-conscious cooks and those who appreciate a more robust, beefy taste. Understanding how to prepare and cook outside round properly is key to unlocking its full potential.
Understanding Outside Round: Characteristics and Composition
Outside round is characterized by its relatively low fat content and dense muscle fibers. This leanness can make it tough if not cooked correctly, but it also means it’s a healthier option compared to fattier cuts. The muscle fibers run in a consistent direction, which is crucial to note when slicing it after cooking for optimal tenderness.
The cut is primarily muscle tissue, with minimal marbling (intramuscular fat). Marbling contributes to tenderness and juiciness, so the lack of it in outside round necessitates using specific cooking methods to compensate. Despite its leanness, outside round boasts a rich, beefy flavor that stands up well to various seasonings and marinades.
Nutritional Value of Outside Round
Outside round is a good source of protein, iron, zinc, and B vitamins. Its lean nature makes it a relatively low-calorie option compared to fattier cuts of beef. Protein is essential for muscle building and repair, while iron is crucial for carrying oxygen in the blood. Zinc supports immune function, and B vitamins play a role in energy metabolism.
The exact nutritional content can vary depending on the grade of the beef and how it’s trimmed, but generally, a 3-ounce serving of cooked outside round will provide a significant portion of the daily recommended intake of protein and essential micronutrients. It’s also relatively low in saturated fat, making it a heart-healthier option when compared to more marbled cuts.
Best Cooking Methods for Outside Round
Because of its leanness, outside round benefits from cooking methods that help to tenderize it and retain moisture. Slow cooking, braising, and marinating are all excellent options. Slicing the beef thinly against the grain after cooking is also crucial for improving its texture.
Slow Cooking and Braising Outside Round
Slow cooking and braising are ideal for breaking down the tough muscle fibers in outside round. These methods involve cooking the beef at low temperatures for extended periods, allowing the connective tissues to gradually soften and transform into gelatin, resulting in a tender and flavorful dish.
For slow cooking, consider using a slow cooker or a Dutch oven. Sear the beef before adding it to the slow cooker to develop a rich, browned crust. Add liquid, such as beef broth, wine, or tomato sauce, to keep the beef moist. Cook on low for several hours until the beef is fork-tender.
Braising involves searing the beef and then simmering it in liquid in a covered pot in the oven or on the stovetop. This method is similar to slow cooking but often involves a shorter cooking time. Braising is an excellent option for pot roasts, stews, and other dishes where the beef is cooked in liquid.
Marinating Outside Round for Enhanced Flavor and Tenderness
Marinating outside round can help to tenderize it and infuse it with flavor. Marinades typically contain an acidic ingredient, such as vinegar, lemon juice, or wine, which helps to break down the muscle fibers. They also include herbs, spices, and other flavorings that enhance the taste of the beef.
When marinating outside round, it’s important to allow sufficient time for the marinade to work. At least a few hours is recommended, and overnight marinating is even better. Avoid marinating for excessively long periods, as the acid can eventually make the beef mushy.
Choose marinades that complement the flavors of your dish. For example, a marinade with soy sauce, ginger, and garlic would be suitable for Asian-inspired recipes, while a marinade with red wine, herbs, and garlic would be a good choice for European-style dishes.
Roasting Outside Round: Tips for Success
While outside round can be roasted, it requires careful attention to prevent it from drying out. It’s best to use a low and slow roasting method, and to baste the beef frequently with pan juices or broth. Using a meat thermometer is essential to ensure that the beef is cooked to the correct internal temperature.
Before roasting, sear the beef on all sides to develop a flavorful crust. Place the beef on a roasting rack in a roasting pan, and add a cup or two of liquid to the pan to create steam. Roast at a low temperature, such as 300°F (150°C), until the beef reaches the desired internal temperature.
Let the beef rest for at least 15 minutes before slicing it. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Slice the beef thinly against the grain to maximize tenderness.
Other Cooking Methods for Outside Round
While slow cooking, braising, and marinating are the most common methods for preparing outside round, other options exist as well. For example, it can be used in stir-fries if sliced very thinly and cooked quickly. It can also be ground into ground beef, providing a leaner alternative to ground chuck.
- Stir-frying: Slice the beef very thinly against the grain and stir-fry it quickly over high heat. Be careful not to overcook it, as it can become tough.
- Ground beef: Grind outside round into ground beef for a leaner option. Use it in burgers, meatloaf, or other ground beef recipes.
Culinary Applications of Outside Round
Outside round is a versatile cut of beef that can be used in a wide variety of dishes. Its robust flavor and affordability make it a popular choice for many cuisines.
Roast Beef and Sandwiches
Outside round is often used to make roast beef, which can be served hot or cold. It’s an excellent choice for sandwiches, especially when sliced thinly and piled high on crusty bread. The roast beef can be seasoned with a variety of herbs and spices, such as garlic, rosemary, and thyme.
For a classic roast beef sandwich, spread mayonnaise or horseradish sauce on the bread and add lettuce, tomato, and onion. You can also add cheese, such as Swiss or provolone.
Pot Roast and Stews
Outside round is a staple ingredient in pot roasts and stews. Its ability to become tender and flavorful during slow cooking makes it an ideal choice for these dishes. The beef can be combined with vegetables, such as carrots, potatoes, and onions, and cooked in a flavorful broth or sauce.
Pot roast is typically served with the braising liquid as a gravy, while stews are often thickened with flour or cornstarch. These dishes are hearty and comforting, perfect for cold weather.
Beef Jerky and Dried Beef
Outside round is also commonly used to make beef jerky and dried beef. Its lean nature makes it ideal for drying, as there is less fat to spoil. The beef is typically marinated in a flavorful sauce before being dried.
Beef jerky is a popular snack that is high in protein and low in fat. Dried beef can be used in a variety of dishes, such as creamed chipped beef on toast.
Other Dishes Using Outside Round
Outside round can be used in many other dishes as well. Some popular options include:
- Beef Stroganoff: Thinly sliced outside round can be used in beef stroganoff, a creamy Russian dish.
- Chili: Diced outside round can be added to chili for a hearty and flavorful meal.
- Shepherd’s Pie: Ground outside round can be used in shepherd’s pie, a classic British dish.
Tips for Buying and Storing Outside Round
When buying outside round, look for a cut that is firm to the touch and has a deep red color. Avoid cuts that are pale or have a slimy texture. If possible, choose a cut that has been aged, as this will improve its tenderness and flavor.
Store outside round in the refrigerator at a temperature of 40°F (4°C) or below. It can be stored for up to 3-5 days. For longer storage, freeze the beef. Wrap it tightly in plastic wrap or freezer paper to prevent freezer burn. Frozen outside round can be stored for up to 6-12 months.
When thawing frozen outside round, it’s best to do so in the refrigerator. This can take several hours or even overnight, depending on the size of the cut. Avoid thawing the beef at room temperature, as this can increase the risk of bacterial growth. You can also thaw it using the microwave’s defrost function, but cook immediately afterward.
Conclusion: Embracing the Potential of Outside Round
Outside round, while not as inherently tender as some other cuts of beef, offers a compelling combination of flavor, leanness, and affordability. By understanding its characteristics and employing appropriate cooking methods, you can transform this economical cut into delicious and satisfying meals. From slow-cooked pot roasts to flavorful beef jerky, the possibilities are vast. So, don’t overlook the potential of outside round; with a little knowledge and preparation, it can become a valuable staple in your kitchen.