At around $5 a pound, the bottom round roast makes for an economical (and flavorful) cut. Try it with this roast Hatch chile crust!
A very talented butcher friend of mine, Jered Standing, recently posted a picture of some pretty Top Round steaks, and remarking that the United States seems to overvalue tenderness. See, generally if a steak is naturally tender, it tends to have less beefy flavor. And conversely, there are some almightily flavorsome cuts that do require a little bit of chewing.
I can’t say I disagree with him. Most meat fanatics I know will rarely order tenderloin, because it’s generally considered one of the least flavorful cuts on the entire steer. We also tend to focus a lot on cuts that come from the forequarter, areas like brisket or chuck that magically transform to gelatin-rich tender goodness when enough heat and time are applied. But if you want real value for money, the hindquarter has the goods. It’s home to a variety of whole muscles that are perfect for braising, jerky, pot roasts and of course, classic roast beef. Besides, you can really offset most tenderness issues by simply slicing the meat thinly.
For other recipes using Hatch chiles, check out this Hatch & hominy skillet bake.
Recipe after the pics: