Sorry to hear about that. Bottom round is best braised (in liquid). I agree the bottom is barely edible and finicky. Overall, I prefer the Chuck (front quarter of the beef) while Round is the hind quarter.

It's a cliff hanger. Fortunately, I have an electric stove so no open flame to ignite the towel. :-)

The onion is meant for flavor and by the time the beans are done, the onion has been cooking for up to 8 hours which makes it mushy and a little bland. Keeping the onion whole, you can scoop it out and discard. Add fresh onions if you want some oniony flavor. I hope that helps :-) Cheers!

Glad I was able to help.

Check the date on the freezer bags. Video is 4yrs old

Amazing how much prices have jumped in the few years. Also, prices start increasing at the end of the year. Just looked up prices and I see it for $5.19/pound (USDA Choice). This year (2024) prices are about $1 more per pound.

I'm glad it helped! How did it turn out?

​@eat4f1 it turned out perfect! Thank you so much 😊

It's a trade-off. Vitamins are reduced but collagen and minerals are more available.

Thanks for the price update. For some reason, 2024 beef prices are higher than last year.

Thanks for the advice. I'll keep an eye out for Top Round. I generally look for sales. Lately, I've been liking Top Sirloin. It's about $0.50 more than eye of round, but I think it's worth the extra price for a more tender cut of beef.

I appreciate your feedback. It was quite frustrating breaking down the chuck roll. I thought my knives were sharp, but this video motivated me to get a better set. Cheers!

I still kick around the idea of getting a vacuum sealer. I have too many gadgets where I can't justify it to myself. I've seen the sealers on sale for $75.

I hoped your roast turned out! A belated Good Luck!

@eat4f1 It came out perfectly! Thank you 💓

Hi! Depends upon the Insta-pot, some have a "Saute" button. Personally, I'm not sure I like the saute button it seem to have a small capacity.

Bone broth is not a rich source of Vitamin K, especially Vitamin K2. K2 is higher in fermented foods - Natto, Sauerkraut, Kim Chi. Also, cheese like parmesan. Another source is liver.

Short ribs usually are random cuts by the butcher... 😂

@@oddballgunman5288 Yeah, but I'm betting you don't want to take them from the chuck eye steak section. That's why I'm asking.

@@shavonwalker2550 normally no, however I wouldn't put it past some. When slow cooked, any part of the chuck roll is very tender and full of flavor! If you wanted to, you could definitely cut short ribs from the underblade. In my opinion, Denver steaks are some of the best you can get in comparison to most cuts of steak. I usually cut a solid steak into steak bites for my wife and she absolutely raves about it. The marbling gives it the best flavor! Not sure if you're into wagyu, but the marbling compares for a fraction of the price especially if you cut your own.

Tenderizer is bad stuff

Yea I do get long winded. Thanks for the feedback!

Thanks for you comment. That's what I've heard about getting bright orange yolks - it's what they are fed (pasturing) versus grains. Lucky you have a source of different types of eggs. I hope to hear how they turn out from your flock.

Thanks for the comment! I understand. I was very frustrated by my knives. I was tempted just to hack and slash and throw into grind. lol

@@eat4f1 Maybe a remake is in order?

Thanks for the added information! Beef skirt Authentic Yes! This is a variation of what can be done in place of beef skirt. You're probably aware that there are always variations on recipes. For example, Birria is goat, but beef has become a popular and now a trendy form of Birria. All delicious - authentic and variations!

Thanks! A very easy recipe that is a set and forget recipe. Serve with crispy fried potatoes, YUM! Cheers!

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Tying extra fat is a great idea! I'll have to give it a try!

That's the sous vide rec. Cheers!

Thanks for the comment. The idea of the salt overnight is to brine the beef so the beef has more flavor. Does this step add tenderness? I don't think so, but I haven't tried it unsalted. A moist method of cooking - braising or slow cooker will work but you may get shredded beef with a slow cooker. I hope that helps.

Thanks for recommending sous vide. I've been toying around with buy a sous vide stick and vacuum sealer, but have been swamped with work. It's on my list of items to buy. Cheers!

Thanks for the kind comment. I get long winded explaining the why's of what I'm doing. lol

Thanks for the question! The soup/broth setting is a pressure cooker setting, but from what I understand, the setting ramps up the temperature slowly so the liquid doesn't boil and churn a lot so the end result is a clearer broth.