Recipes > Meat > Beef > Round of Beef

Round of Beef


Ten to twelve minutes per pound.

The cut from the upper side of the round is a good roasting piece. It should be cooked very slowly after it is browned in order to make it tender. The under side of the round should be cooked a la mode, or braised.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus