Today on Rhubs………… BEEF!
Delicious American Kobe Snake River Farms beef. With a brown sugar and fresh horseradish crust.
**This post is sponsored by Snake River Farms. The recipes, photos, and opinions are all my own.**
You guys, I’ve been totally spoiled in the beef department this year. Remember that perfect medium rare steak I made a bit ago? That came from an American Kobe Strip Loin that I won from Snake River Farms. YESSSSSS!
Then……….. THEN……… I was asked to create a recipe for the American Kobe Bottom Round Flat. The Bottom Round Flat is lean, with a firm bite and incredible beef flavor. This is one of the American Kobe subprimals offered that isn’t quite as well known or user friendly as the New York Striploin or Eye of Ribeye, however it will yield a delicious assortment of roasts and steaks if you channel your inner butcher.
Snake River Farms is a family-owned business that was founded in 1968. They started small and steadily gained the expertise to create a company that’s involved at every step of beef production, from start to finish. Their unique, comprehensive approach ensures that the steaks, roasts and other products that arrive at your door are the best quality and most delicious available.
“If you Google ‘American Kobe’ you’ll get a ton of hits including a lot of negative things that point out it is not true Japanese Kobe. I know I’m partial, but I think our American Kobe is preferable to the authentic Japanese Kobe which is so highly marbled it’s hard to eat more than a few bites. American Kobe is a hybrid between two types of cattle: Wagyu (the breed of cattle used to produce Kobe) and Angus (the classic breed used for the kind of beef American’s love.) Put them together and you get some pretty delicious beef!” –Dave Yasuda
I had a LOT of ideas swimming around in my head in regards to this amazing piece of meat. How to bring out the flavor without drying it out? How to keep it tender without overcooking? In the end, I went with a slow cooked roast, with a sweet and spicy brown sugar horseradish crust.
- 1 lb Wagyu bottom round flat beef roast* 6
- Salt and pepper
- 1 Tablespoon grapeseed oil or other high temp oil
- 2 cups dark brown sugar
- 1 Tablespoon ground mustard
- 1/2 cup olive oil
- 3 cups freshly grated horseradish root divided
- 1 cup sour cream
- 1 1/2 Tablespoons whole grain dijon mustard
- 1/2 Tablespoon white vinegar
- 1 teaspoon worcestershire sauce
Bring roast to room temperature and preheat oven to 325
Very generously season roast on all sides with salt and pepper. Don't be shy here! Coat that meat in S&P!
Heat grapeseed oil in a large frying pan over medium high heat. Sear roast on all sides until evenly browned, about 2 minutes per side.
Mix together brown sugar, mustard, and olive oil to make a paste.
With the fat side on the bottom, rub half of the brown sugar mixture evenly over roast, then pat on 1 cup of the fresh horseradish. Carefully flip over so fat side is on top, and cover fat with remaining brown sugar and another cup of horseradish.
Roast, fat side on top, for 30 minutes.
Meanwhile, make your horseradish sauce. Stir together 1 cup horseradish, and remaining ingredients through worcestershire sauce. Refrigerate for at least 2 hours.
When the 30 minutes is up, tent roast with foil, then roast for another 30 minutes, Spoon juices and fallen horseradish on top of roast.
Roast, covered with foil, until internal temperature hits 125-130 degrees F, about 2 hours.
Let rest for 20 minutes.
*Find the Wagyu bottom round flat here.
We loved this roast cut into steaks, then thinly sliced for french dip sandwiches the next day. This is really an incredible cut for slow cooking meat, and I am SO excited to try out corned beef with it!
Thank you so much to Snake River Farms!