Originally Posted by
ILuvParis
Never had roasted kohlrabi. My mother used to make it with a cream sauce. So good.
I love it traditionally. We don't have enough to make a big batch yet so I'm just roasting the two small ones we've been able to harvest so far.
Originally Posted by
corky
Are you doing something special to that top round ? I always find London Broil to be very tough and chewy so haven't bought it for years.
Sous vide for 12 hours, seared to finish.
Another method is to tenderize it with a fork or mechanical tenderizer (needle blade) and then marinate for a day. Always carve very thinly and against the grain.