OmManiPadmeOmelet wrote:
> In article . com>,
> "Meg" > wrote:
>
> > I just sucumbed to the low price on two nice looking pieces of top
> > round steak each cut about 1.5" thick, very lean, with a moderate
> > amount of fat trimming the edges. In the past I often asked the
> > butcher to grind this cut because I do enjoy it as a hamburger or in a
> > meatloaf. The butcher was no longer on duty so I decided to take the
> > steaks home and cut it into cubes to be used in the preparation of beef
> > stew.
> > I am new to this group and I thought it would be fun to get some new
> > ideas about how to prepare this cut of beef. I find it to be too tough
> > a cut to either pan fry or broil but I am interested in what others
> > have prepared with success.
> > Thanks
>
> Raw, Tartar.
>
> Seriously......
>
> I use only top or trimmed bottom round to make steak tartar.
> It's amazingly tender if uncooked.
>
> Otherwise, I'd use it to make pot roast. Long, slow cooking will also
> tenderize it. Crock pot or braise.
> --
> Peace!
> Om
>
> "My mother never saw the irony in calling me a Son of a bitch"
> -- Jack Nicholson

I like your tag line a lot.
I have never made steak tartar.. only snatched bits of freshly ground
beef nailed it with some salt and popped it in my mouth while preparing
burgers and such for others.
Do you grind your cut of beef in a meat grinder or do you chop it by
hand, or in a food processor. I know I have a hand crank meat grinder
around here but I just can't seem to find it.
How long and at what temp (300 perhaps) would you cook such a thin cut
of beef to turn it into a pot roast. Do you cook it till it falls apart
like pulled pork or can you carve it like pot roast?