To get them crispy, toss in some cornstarch before roasting at 400 degrees
To get them crispy, toss in some cornstarch before roasting at 400 degrees
Ingredients
– 3–4 lb bottom round roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 2 tsp garlic powder
– 1 tsp onion powder
– Optional: thyme or rosemary
– Optional: beef broth for pan moisture (helps tenderness)
—
Step-by-Step Cooking Method (Low & Slow)This method is drawn from proven bottom‑round techniques that keep the roast sliceable, not shreddable.
1. Season & Dry-Brine (Optional but Recommended)
– Pat roast dry.
– Rub with salt, pepper, garlic powder, onion powder, thyme.
– Refrigerate uncovered overnight for deeper flavor and better texture.
2. Bring to Room Temp
Let the roast sit out 30–45 minutes before cooking for even heat penetration.
3. Roast Low & Slow
– Preheat oven to 225°F.
– Place roast on a wire rack over a sheet pan (fat cap up).
– Roast until internal temp reaches 130–135°F (medium‑rare), usually 1.5–2.5 hours depending on size.
– Low heat keeps the roast evenly pink and prevents the “grey band” that makes thin slices tough.
4. Sear for Flavor
– Heat a cast iron pan with a little oil.
– Sear each side 1–2 minutes to build a crust without overcooking the interior.
5. Rest
Let the roast rest 20 minutes so juices redistribute.
6. Chill Completely
For deli‑style thin slicing, refrigerate the roast 4–6 hours or overnight.
Cold meat slices dramatically thinner and cleaner.
7. Slice Paper-Thin
– Use your sharpest knife or a slicer.
– Slice against the grain for tenderness.
– Aim for 1–2 mm slices.
Thin slicing is what makes bottom round taste tender.
—
How to Use It for Breakfast– Quick fry in a pan for 30 seconds
– Add to eggs or omelets
– Serve with toast or bagels
– Warm in gravy or au jus (bottom round loves moisture)
—
Why This WorksBottom round is lean and tightly grained. It becomes tender when:
– Cooked low and slow
– Rested
– Sliced very thin
This is the same principle used for deli roast beef.
—
Optional Variation: Onion-Braised Bottom Round (More Tender)If you want extra moisture and a breakfast‑friendly flavor, braise it with onions and a splash of vinegar (which tenderizes the meat).
Simmer 3–4 hours, chill, then slice thin.
Good with pork and I’m guessing it would be delicious with chicken. I’m not sure about beef.
🔥 Step‑by‑Step Breakdown
1. Prep the chops
Pat dry and season with salt, pepper, garlic powder, and a touch of smoked paprika.
Optional but excellent (this was a game changer) a dry brine (salt only) for deeper flavor.
To dry brine: use kosher salt, both sides and edges, put on a rack uncovered in fridge, 30-60 minutes.
2. Make the plum glaze
In a small bowl mix:
- 3 tbsp plum sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar or lemon juice
- 1 tsp grated ginger
- 1 tsp honey (helps caramelize)
- Pinch of red pepper flakes – This gives sweet, tangy, sticky, and a little heat.
3. Set up the grill
- One side high heat (direct).
- One side medium‑low (indirect).
- Oil the grates lightly.
4. Sear first
Place chops over direct heat.
- Sear 3–4 minutes per side until you get deep color.
- Don’t glaze yet — sugar burns.
5. Finish indirect + glaze
Move chops to indirect heat and brush with plum glaze.
- Close lid and cook 5–10 minutes.
- Flip and glaze again.
- Repeat until internal temp hits 140–145°F.
- The glaze will thicken and cling without burning.
6. Rest + final brush
- Rest 5–10 minutes.
- Brush with a final thin coat of plum sauce for shine.
🍑 Flavor Add‑Ons (Optional but great)
- Charred scallions on the side
- Toasted sesame seeds sprinkled at the end
- Grilled peaches or pineapple for a sweet counterpoint
- Crispy chili oil drizzle if you want heat
🥩 More on the Dry Brine
1. Salt the chops
- Use kosher salt (Diamond Crystal preferred):
- For thick chops (1.25–2 inches):
¾ to 1 teaspoon per chop, depending on size. - Rub the salt evenly on all sides — edges too.
2. Refrigerate uncovered
- Place the chops on a rack or plate:
- Minimum: 30 minute – Ideal: 4–12 hours (I found 45 min excellent)
- Max: 24 hours Uncovered is important — it dries the surface slightly, giving you a better sear.
3. Pat dry
- Before grilling, blot the chops with paper towels. They’ll look a little deeper in color — that’s the brine working.
4. Add other seasonings
- Now add pepper, garlic powder, paprika, etc. Avoid adding more salt — the brine already handled that.
5. Grill as planned
Two‑zone heat, sear first, finish indirect, glaze with plum sauce at the end.
⭐ Why Dry Brining Works
- Salt dissolves into the meat → deeper seasoning
- Proteins change structure → better moisture retention
- Surface dries → superior browning and grill marks
Bella Sera – product of Italy
Napa Dumplings
495 Calories
65gP | 10gC | 19gF
Ingredients:
.33 lb Extra Lean Beef (Raw weight)
.33 lb Shrimp (Raw weight)
Chopped Green Onion
1 Tsp Grated Ginger
½ Tbsp Minced Garlic
1 Tbsp Soy Sauce
½ Tbsp Sesame Oil
½ Tbsp Oyster Sauce
1 Tsp Brown Splenda
½ Tsp Salt
1 Tsp White Pepper
7-9 Napa Cabbage Leaves
Sesame Seeds
Sesame Oil Soy Sauce:
2 Tbsp of soy sauce
½ Tsp of sesame oil
Pinch of chili flakes/gochugaru
Instructions:
1. Into a bowl combine the following ingredients: 150g Extra Lean Beef (Raw weight), 150g Shrimp (Raw weight), Chopped Green Onion, 1 Tsp Grated Ginger, ½ Tbsp Garlic, 1 Tbsp Soy Sauce, ½ Tbsp Sesame Oil, ½ Tbsp Oyster Sauce, 1 Tsp Brown Splenda, ½ Tsp Salt, 1 Tsp White Pepper and mix.
2. Into simmering water, cook your napa cabbage leaves until the stems are soft and flexible. This took about 5-8mins (depending on the thickness of the stems)
3. Add about 1 Tbsp of the filling mixture on the stem, fold over and tuck the two open ends in. Roll and continue to tuck the edges in until you have formed the dumpling.
4. Repeat the step above until all the filling has been used up
5. On a medium high heat, spray your pan with cooking spray and and sear the dumplings seam side down for 5-7mins and give them a flip
6. Cook until the entire dumpling if fully cooked, mine took approximately 16-20mins
7. Top with green onions, sesame seeds, soy sauce mixture and enjoy!
Whole chicken wings from Aldi.
sweet and savory dry rub from Aldi
Trim the wings. If you want to turn them into flats and drums, bend them to find the place to cut.
Sprinkle generously with sweet and savory dry rub
20 minutes at 400°
Uncle Andy shared the recipe
A 10 to 15 drops of vanilla extract into a spray bottle and fill the rest with water!
- Optional 4 chicken breast – cooked with salt, pepper, garlic and onion powder
- tablespoons butter
- 3 cloves garlic minced
- 2 cups chicken stock or bone broth for extra protein
- 1/2 cup half and half or whole milk room temperature
- 1-8 oz jar sun-dried tomatoes in oil, oil drained
- 8 oz angel hair pasta*
- 1/3 cup parmesan cheese grated
- 2 tablespoons optional – softened cream cheese for extra creaminess
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp freshly cracked pepper
- 1/4 tsp salt
- optional – 1/2 tsp red pepper flakes
Instructions
In a large skillet over medium-low, add butter and garlic to a pan, saute about 1 minute or until fragrant. Pour in the chicken stock, sun-dried tomatoes, and seasonings. Slowly pour in the half and half then bring to a gentle boil.
Add the pasta in, allowing it to sit for 30 seconds until you can maneuver it down into the liquid without breaking the pasta.
Let pasta cook submerged in simmering liquid for about 5 minutes. Reduce heat to simmer (and add cream cheese now if using, letting it melt into the sauce). Continue to cook until pasta is al dente.
Add shredded cooked chicken, sprinkle over the parmesan and add more salt and pepper if needed. You can add a splash more chicken stock or half and half if needed to add a little more liquidity to your pasta if it absorbs all the pan sauce.
Ingredients
- 1 lb frozen watermelon pieces (seedless, cut into chunks before freezing)
- 1–2 tbsp honey, maple syrup, or sweetener of choice (optional, depending on sweetness of watermelon)
- 1–2 tbsp lemon or lime juice (optional, for brightness and balance)
Method
- Add the frozen watermelon chunks to a high-powered blender or food processor.
- Blend until smooth, stopping to scrape down the sides or adding a splash of water if needed to help it along.
- Taste and adjust: add sweetener or citrus juice if desired, then blend again briefly to combine.
- Serve immediately for a soft-serve texture, or transfer to a container and freeze for 1–2 hours for a firmer scoopable sorbet.
- Garnish with mint, lime zest, or fresh fruit if you’re feeling fancy. A hit of chili salt or Tajin boosts it to another level!