Bottom Round; Tapilla & Lemon

Well, getting away from the depressing news on the job front…

I made a great dinner with a "B"cut meat. This was not bottom round steaks but the entire triangular piece. I started witha sort of a roast.

Tapilla (Bottom Round) with Lemon

Ingredients

• 1 kg beef; bottom round (Tapilla)(2 lb)
• 1 lemon; juice
  
• 3 T olive oil
• 1/4 c white wine
  
• 1 T pepper
  

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• salt & pepper
  

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• 1/4 c white wine
• 1/2 c beef stock (or bullion)(I used powdered veal stock)
  

Procedure

1. Mix lemon juice, olive oil, white wine, pepper
2. Slice meat into fillets (not so very thick steaks)
   
3. Marinate beef for 1 or 2 hours hours; turning a couple or three times
4. Remove from marinade and sprinkle with salt and pepper
• Rest for 15 minutes (you and the meat, both)
  
5. Put meat & marinade into a baking pan (to prevent sticking)
   
6. Bake in 180C oven for 30 minutes (350F)
   
7. Remove meat (set aside & cover with alu foil)
   
8. Skim fats & oils off of cooking liquid
   
9. Pour off liquid except for 1/2 c (to prevent a too too lemony a flavour)
   
10. Place roasting pan on oven-top, boil away any liquid; until pan is practially dry
    
11. Deglaze pan with white wine (to get the residual meat flavor)
12. Add beef stock; and juices from the meat that been "resting"
    
13. Reduce until it's a sauce (the old "coats the back of a spoon" trick)

Done

Notes

1. Pour your sauce around the meat when serving (or next to it); don't smother the meat in sauce
   
2. The slight lemon flavor is excellent with many cuts of meat
   
3. This is really low fat
   
4. The pieces curl up somewhat, that's normal
5. This reheats really well: cut them into narrow strips (like for fajitas) and quickly fry, with a splash of oil, in a very hot non-stick frying pan

Someday I'll get the camera situation worked out and get back to doing pictures