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Bottom Round শব্দের বাংলা অর্থ: নীচে বৃত্তাকার
Bottom Round Meaning In Bengali নীচে বৃত্তাকার
Bottom Round
Definition
1) Bottom round is a cut of beef from the outside of the upper hind leg of a cow, typically used for roasting, braising, or thinly sliced for sandwiches.
2) Bottom round can also refer to the specific muscle within the hind leg of a cow that is lean and flavorful, but can be tough if not cooked properly.
3) In culinary terms, bottom round is a versatile cut of meat that is often used for making pot roasts, stews, and other slow-cooked dishes due to its rich flavor and ability to become tender when cooked low and slow.
Examples
Bottom Round Example in a sentence
1) Bottom round is a lean cut of beef taken from the rear leg of the cow.
2) I like to marinate bottom round steak before grilling it for added flavor.
3) The bottom round roast was slow-cooked to perfection, making it tender and juicy.
4) She seasoned the bottom round slices with garlic and herbs before searing them in a hot pan.
5) For a budget-friendly meal, consider cooking bottom round in a crockpot with vegetables and broth.
6) The butcher recommended bottom round for making homemade beef jerky.
7) Bottom round is often used in stews and soups for its rich flavor.
8) Slicing bottom round thinly is ideal for making tender beef stir-fry.
9) To achieve a delicious pot roast, sear the bottom round roast before braising it in a Dutch oven.
10) When roasting bottom round, be sure to let it rest before slicing to retain its juices.
Part of Speech
Bottom Round (Noun)
Synonyms
Encyclopedia
Bottom round is a cut of beef from the outside of the upper hind leg of a cow, typically used for roasting, braising, or thinly sliced for sandwiches.
Bottom round can also refer to the specific muscle within the hind leg of a cow that is lean and flavorful, but can be tough if not cooked properly.
In culinary terms, bottom round is a versatile cut of meat that is often used for making pot roasts, stews, and other slow-cooked dishes due to its rich flavor and ability to become tender when cooked low and slow.
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