Bottom round steak, slow braised with The Trinity and an easy homemade barbecue sauce.
Barbecue Round Steak
One of my favorite inexpensive cuts of beef has always been braising steaks, and of those I love cooking a good bottom round steak. It's a tough cut of meat, but give it a braise in some liquid, low and slow, and it transforms into a wonderfully tender piece of delicious beef.Here I've slow braised it with onion, bell pepper and celery, and an easy homemade barbecue sauce - just another tasty way to prepare round steak and one that The Cajun loves.
Be careful when purchasing your round steak though.
Look for the larger single piece steaks that have to be cut up, one that is nicely marbled, or for a marking on the package that indicates it is bottom round and not just round or top round. They are two different cuts requiring entirely different preparation methods, but I have seen top round being sold in the store marked as simply round steak.
Use a braising recipe for top round and you will very disappointed with a tough overcooked steak. Use a bottom round and you will be blessed with meat so tender you won't even need a knife.
Here's how to make it.
Preheat your oven to 350 degrees F. Cut the round steak into serving sized pieces. Combine 1/4 cup of flour and 1/4 teaspoon of seasoning salt and rub on both sides of each piece of steak.
Use a meat mallet to tenderize. I still use mama's old metal mallet up there - can't even imagine how old that thing is - but blade tenderizers are great.
Heat 2 tablespoons fat in a large skillet and brown the meat in batches on both sides; remove and place into a baking dish. I just used an oven safe, lidded skillet here.
To the same skillet, add 1 cup of chopped onion, 1/2 cup of chopped bell pepper and 1/4 cup of chopped celery and saute until tender, about 5 minutes.
Transfer vegetables on top of the meat in the baking dish. Whisk together all of the remaining ingredients and pour over the steaks.
Until steaks are completely covered. Cover the baking dish.
Place in preheated oven and bake, covered at 350 degrees F, for about 1-1/2 to 2 hours, or until tender.
Barbecue Round Steak
Yield: About 4 to 6 servings
Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M
Bottom round steak, slow braised with The Trinity and an easy homemade barbecue sauce.
Ingredients
- 2 to 3 pounds bottom round steak (NOT top)
- 1/4 cup all-purpose flour
- 1/4 teaspoon seasoned salt (like Lawry's)
- 2 tablespoons of bacon fat, vegetable or canola oil
- 1 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 1/4 cup of chopped celery
- 2/3 cup of ketchup
- 1 cup of water
- 1 tablespoon of lime juice
- 2 tablespoons of brown sugar
- 2 tablespoons of Worcestershire sauce
- 1/2 teaspoon of garlic powder
- 1/2 tablespoon of yellow mustard
- Splash of hot sauce
Instructions
- Preheat oven to 350 degrees F.
- Cut round steak into serving sized pieces.
- Combine the flour and seasoning salt and rub on both sides of each piece of steak. Use a meat mallet to tenderize.
- Heat fat in a large skillet and brown the meat in batches on both sides; remove and place into a baking dish. To the same skillet, add the onion, bell pepper and celery and saute until tender, about 5 minutes. Transfer vegetables on top of the meat in the baking dish.
- Whisk together all of the remaining ingredients and pour over the steaks. Cover tightly and place in preheated oven. Bake, covered at 350 degrees F, for about 1-1/2 to 2 hours, or until tender.
- Serve with a side salad or green veggie and rice or potatoes.
Notes:
Braising steaks are best for this dish. Braising is not recommended for top round (which is often just marked as "round,") and will produce a tough steak, so use bottom round steak for this dish, usually found in one large steak. Other good braising steaks include chuck eye, chuck arm, chuck 7-bone steak, mock tender, chuck tender steak and flat iron.
Crockpot: Prepare as above, transfer steaks to a slow cooker and cover with veggies and barbecue sauce. Cover and cook on low for about 6 to 8 hours, or high for 4 to 5 hours, or longer as needed, until tender. Use a wide spatula to remove steaks from slow cooker.
Barbecue Pot Roast: Prepare as above, substituting a 3 to 5 pound chuck roast. Simmer, covered, stovetop for about 2-1/2 to 3 hours or bake at 275 degrees F for about 3 hours, or until tender, basting occasionally.
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.