How to cook Top Round พับใน
Nicely tender and lean with pure beef flavour, softer than bottom round.
Steps
- Take a 1–1.5 kg piece and salt it overnight.
- Roast or smoke at 120°C to 50–52°C core (~1–1.5 hours).
- Sear all over in a hot pan.
- Rest 15 minutes.
- Slice very thin across the grain for salads, sandwiches or Thai yum.
Tip: Top round is lean — as a thick steak it's chewy, but cooked whole and sliced paper-thin it's tender and great value. Also good in bolognese.