On 2014-05-01, Sqwertz > wrote:
> On 1 May 2014 16:50:21 GMT, notbob wrote:

> What you probably have is a piece of top round. It's cheap because
> it's not very friendly.

That would explain the cost. Not real cheap, but cheap for grass fed
beef. Hmmm.... I know top round is tough, even when pressure cooked.

I also know a good p/c beef bourguignon will work, but even round is too
tough for that dish. OTOH, never marinated round in wine. I recall
my mom usta make to-die-for lamb kabobs that were marinated in
OO/wine, overnight, and they were marshmellow tender, even off the
grill. I see an experiment in my future.

nb