How to cook Bottom Round พับนอก

Best for: Low-oven roast beef, thin-sliced stir-fry, braise, sun-dried beefRecommended doneness: medium-rare (roast) / fork-tender (braise)

Dense and lean with no fat — clean, beef-forward flavour.

Steps

Roast: salt overnight, cook at 110–120°C to 50°C core.
Rest 15 minutes; slice as thin as possible across the grain.
Stir-fry: slice 3 mm across the grain; marinate with a little starch and soy for 15 minutes.
Stir-fry over the highest heat for 1–2 minutes, then remove.
Braise: simmer 2.5–3 hours.

Tip: Bottom round is the toughest of the round cuts. Either slice thin and cook fast and hot, or braise it long – nothing in between.