The bottom round has a deep, beefy flavor. It is a tougher cut that is best slow roasted or braised. Our favorite way to serve it is braised in beef stock and red wine, with carrots and potatoes.
The bottom round has a deep, beefy flavor. It is a tougher cut that is best slow roasted or braised. Our favorite way to serve it is braised in beef stock and red wine, with carrots and potatoes.