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Time for an update on my bottom round roast CB (for a little history, see the second post in this thread).
After 2 weeks in the brine, I put the beef in the IP on manual for 70 minutes, let it cool in the fridge overnight. Today I put it on the slicer and here is what I got.
Encouraged, I proceeded to make a sandwich, a Reuben, in fact.
I liked it. I liked it a lot!!
HC
Time for an update on my bottom round roast CB (for a little history, see the second post in this thread).
After 2 weeks in the brine, I pot the beef in the IP on manual for 70 minutes, let it cool in the fridge overnight. Today I put it on the slicer and here is what I got.
Encouraged, I proceeded to make a sandwich, a Reuben, in fact.
I liked it. I liked it a lot!!
HC
