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Steaming just does not seem right. SMF Premier Member. Most weigh in at around pounds. The only time I've even seen them is through catering companies, as they feed a big crowd quite easily.
Some meat cutters will trim the less desirable pieces of meat off of the leg, while others will leave the "junk" on and charge more based on the greater weight. I take it that you are looking to cook for a big party. Just let your meat cutter know that a steamship round is the whole leg, and ask him to trim the less desirable meat from the leg. I think you'll be happy with the results. It's not the most tender roast in the world, but it usually has great flavor due to the amount of fat marbled throughout.
I hope this answers your question. Been a long time since I heard talk of a steamship. I've only seen them in fancy resteraunts or weddings their HUGE!Imagine a tender, juicy beef roastslowly roasted over a low fire.
When carved into paper-thin slices, the juices run out onto the cutting board. Usually, people think of oven roasting when it comes to roasts in terms of pork and beef. No wonder they're called roasts. The problem with oven roasting is that your roast can dry out and cook unevenly. Next time, try putting it on a rotisserie over a low fire. Whether using a charcoal or gas grill, the secret is in perfecting the roasting temperature.
Now we would love to tell you just how many coals to light or the right setting for your burners, but that depends on your grill. You want a low heat, meaning you can hold your hand where the roast will be sitting for the count of three and no less.
You'll want it a little cooler if you keep the lid down the whole time. Keep the temperature low, unless you're planning to get the surface of the meat seared, forming a delectable crust. If so, start out at a high temperature for about 15 minutes and then reduce it. The hardest part about putting a whole roast on a rotisserie is getting the spit through the meat. The first step is taking a good look at your roast. You'll want it as evenly balanced on the spit as you can get it.
Skewer the roast lengthwise through the longest part of the meat while still getting it as centered as possible. Once you know where the spit will enter and exit the roast, take something long and sharp to make a hole at each end. A fillet knife works well for this task, but we prefer a long blade type metal skewer if you have one available look in Middle Eastern stores for a sword style skewer.
Make sure the meat is firmly secured. It may be necessary during the cooking process to retighten these during the cooking process. You can season the roast however you want. A good dry rub works best. We like to keep seasonings simple because it lets the flavor of the meat stand out more. A simple sprinkling of salt and pepper works great. Lastly, use a drip pan to catch the flavor of the meat as it cooks.
How to Cook a Steamship Round of Beef
Not only does this keep your grill clean but gives you the makings for a nice gravy. To keep the drippings from drying out and burning add water to the drip pan. You will need to keep an eye on it so that the water doesn't all boil away. If you time it right, you'll have perfect gravy without added effort. The drippings from the meat combined with the seasonings of your rub, slowly roasted together are truly fantastic.
Once you have the roast off the rotisserie, cover loosely with foil and let it rest for about 10 minutes.Forgot Password?
Log in. Confirm password. Remember me. Create account. By signing up, you agree to the terms. Your free recipe manager, shopping list, and meal planner! Go to Community recipes! How to Cook a Steamship Round of Beef. A steamship round is a beef roast that consists of a whole round with a rump and a heel.
The cut is traditionally used as a cut of roast beef at a buffet. At home, you can add your favorite vegetables to the round for a side dish at the end of the cooking process. Cooking a steamship round will require a large roasting pan and several hours. The round typically weighs 50 to 60 pounds. Preheat the oven to degrees Fahrenheit.
Take the meat out of the package and then place it into a roasting pan. Rub the meat with salt and pepper on all sides. Fill the pan to 1-inch with water. Put in white onions, peeled garlic, celery, carrots and potatoes around the meat. Cover the meat with foil or a fitted lid and then place it in the oven. Cook a 50 to pound round for four to five hours. Insert a meat thermometer into the center of the round and let the temperature reach degrees Fahrenheit before removing the roast from the oven.
Let the meat sit for 10 to 15 minutes before slicing. Fresh herbs work best when you sprinkle them over the meat just before serving. Try these herbs for steaks, hamburgers and any grilled beef:. Chimichurri an Argentinian mixed-herb sauce made with oil, vinegar and finely chopped parsley, oregano and garlic.
Dried Herbs:. Sprinkle dried herbs on roast beef or add them to the pot for braised beef brisket.
How to Make Roast Beef in the Oven
These work especially well with beef:. Bay leaves for braised cuts of beef like brisket or stews. Red pepper flakes for steaks and hamburgers. Spices work with all cuts of beef, either sprinkled on before cooking or tossed into a braising pot. For dry spice rubs on short ribs or steaks, use a mix of herbs and spices and let the rub sit on the meat for a few hours before cooking. Along with salt, pepper and dried herbs, add any of these:. Chili powder.
Indian-inspired spice mixes cumin, garam masala and cinnamon. Dried herbs and all spices are more potent than fresh herbs.Holy shit! This is great Austin! Please keep theese tudoring schools come along. I love them. From the original 60what would all the salable cuts weigh?
Will that trim go into a grind? Tuesday, July 19, Steamship Round. The Breakdown. This is a Steamship Round. The Round is the hind leg of the steer. The primal usually weighs around This bone is the animals femur, making the the steer's thigh. To remove the femur, start by making an incision along the outline of the first side of the bone with the first inch or so of your blade.
Once the first side of the bone is released, you'll be able to manipulate the position of it to allow your knife to reach underneath the bone. Once you have a good start on the first side, switch over to the opposite side and begin repeating the process.
To get in and around the high-side of the femur, start at the base and free the bulk of it. Once you've gone around the top of the bone, you will be able to free a larger portion, allowing you to increase the angle of the femur further and further.
As you work down towards the shank, keep lifting the femur upwards as this motion should be relatively fluid. Almost done! Just a little bit more! Remove any meat that might remain on the femur for trimmings. The next step is removing the Top Round. As you continue working this seam, the weight of the Top Round will work to your benefit and acts as if it wants to be free from the remaning Gooseneck Subprimal including the Eye, Rump and Pike's Peak.
Also in this style of butchering you will be using your cutting hand just as much as your other hand; Pulling and knifing at the same time. As you work your way down you can see how the muscle previously fit together, as well as being able to see where you need to go next.Printable Recipe Card. My Recipe Box. Post A Recipe. Pinch It! Meatloaf is one of our favorite comfort food recipes! Hearty, easy to make, and even better as leftovers, homemade meatloaf is a classic recipe we always return to.
These healthy fall recipes let you enjoy pumpkin, chili, sweet potato, apple, squash and more without feeling any guilt. American cheese on a burger is classic.
Grilled cheese achieves its optimal gooeyness when American cheese is added. The same ones that support the educational tuitions and needs for disenfranchised children there. Then add a group of US Navy retirees and vets. They also make the annual soirees to the beautiful island of Cebu. The monies from these BBQs are used for those trips and to add more children to our "Heart Parents" group. Thanx to a record turn-out this year, we'll be able to add about 25 more.
From Nursery School as far as they continue their education. We have four attending college, now. Now add 30 Dental College volunteers that wish nothing more than to matriculate and actively join this group. Add in five Filipino executives that made the trip to aid and abet. Five Japanese small groups to cook Japanese, Chinese and Thai foods. And to wash that all down!
Add Ingredients to Grocery List. Get the bars set up, test the drinks to make sure all ingredients are fresh, make necessary adjustments and re-test. Boil and mash up 60 of potatoes, then "Sauce" them and put in an electric roaster for serving. Get the burgers and jumbo dogs going, toast all buns Check bars again to make sure drink consistancy is being maintained. Pull Steamship Round, hang it and start carving.
Fill plates with the aforementioned and move the herd to the Asian foods.
Steamship Round of Beef The Easy Way Recipe
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How good does this recipe look to you?Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest. I made this roast and it is fantastic and easy. A must do again and again. Going to make this one tomorrow, my sister use to do something like this but I have never tried it. You have my 5, thanks for the great post. Take Note We will not respond to member emails.
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Save Feel free to use any of the below tags. Click one to add it. Email to Send. Add items to your shopping list 1 sirloin roast or bottom round roast 3 pounds or larger garlic cloves fresh ground black pepper go view your shopping list. Ingredients 1 sirloin roast or bottom round roast 3 pounds or larger shopping list garlic cloves shopping list fresh ground black pepper shopping list.
How to make it Preheat oven to degrees. Cut slits in roast and insert garlic cloves 4 to 5 cloves per a three pound roast. Season roast with ground black pepper. Place roast in shallow roasting pan and roast for 5 minutes pre pound. Turn oven on and roast as desired: degrees for 30 minutes for rare. Add a Link? This must be the same as what my aunt brings to big parties of more that people.
She called it steam boat, she pre ordered the meat from navy exchange, Time to call her and express my gratitude for her generosity and learn her way of cooking it before its too late. I've got to admit, cooking at F is a tenuous experience, especially Christmas dinner. I decided to try your recipe with a big 28 pound whole top round. I trimmed the top fat cap and silver skin. I then tied the round across the two muscles about every two inches. I then laid the fat trimmings back across the roast to self baste.
I did add a lot of garlic into the roast. Tomorrow, at dinner, I'll remove the fat, season the top and re-roast. Got everything riding on this! Question - will this work for whole back legs?