Beef Pikes Peak Roast

thirdeye · June 2005

My buddy's family is in the beef business and when he gets a beef, I always get a little suprise bundle. The first things I thawed were pikes peak roasts, about 3 lbs, trimmed and netted.[p]I read mad max's recent post about pit beef from eye of round, and have used Old Dave's method with chuck. Does anyone have any suggestions for a pikes peak roast (heel of round) I think they are the least tender of the round roasts. I've only braised them, or run them through the grinder.[p]~thirdeye~

fishlessman · June 2005

thirdeye,
is that part of the bottom round, ive done the pit beef from the bottom to make french dip sandwiches, and i make mini brascioles with the bottom also. slice .25 thick, layer proscuito, pine nuts, asiago, and basil. roll them up and sear the outside and then simmer in sauce for hours with meatballs and sausage

thirdeye · June 2005

fishlessman,[p]I think if it was any farther down, it would leave a footprint. [p]I'm not familar with mini brascioles. Are you making slices 1/4" thick and rolling them or butterflying the roast until it is 1/4" thick. (I do this with flank steak using red peppers, garlic, parsley, prosciutto & provonone). Have I been brascioling without knowing it?[p]~thirdeye~

fishlessman · June 2005

thirdeye,
sounds like your already making them full size. i make them mini with the bot round because flanks are getting pricey here. i slice it, not butterfly to make small appetizers

thirdeye · June 2005

fishlessman,[p]Thanks for the idea. The wife mentioned Rouladden. I've still got ground round burgers or egged meatloaf on the list too.[p]~thirdeye~[p]

Beef Pikes Peak Roast

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