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Old 02-07-2011, 11:51 PM   #11
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Originally Posted by Rocklobster View Post
Hey everybody! One of my local supermarkets always has whole eye of round roasts on sale, so I always have lots in my freezer. One characteristic it has is that it is so lean that no matter what I do with it, it is still fairly dry. I usually cook it bourguignone, stew, slice it thinly for fajitas. How do you cook it? I would like to hear how you deal with its dryness and toughness.
I use eye of round to make corned beef and pastrami.

Josie
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Old 02-08-2011, 05:46 AM   #12
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One of my local markets runs the same type of sales on eye or round. I roast it and then thin slice it using my meat slicer for hot or cold sandwiches or for beef salad. If I do use it as a "roast" for dinner I make sure there is LOTS of gravy.
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Old 02-08-2011, 07:18 AM   #13
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I've done them on the smoker before, at about 225-250*. Take to med rare to med. I just used an alum foil pan filled w/carrots, onions and celery and some beef stock then used the juice for au jus.

Sliced thin and it was great for french dips. Not a fav cut of ours but I'm like you, OP, give me a cheap cut or a cheap price and I'm happy.
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Old 02-08-2011, 07:53 AM   #14
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This is the roast we use for carpaccio. I personally think tenderloin is over rated, not to mention over priced. Thin sliced, marinated and serverd over a bed of baby arugula with shaved parm over top. It is the center piece of an antipasti meal.

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Old 02-08-2011, 03:25 PM   #15
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Some great ideas.
I have experimented with leaving them age in the refrigerator. I have left a portion unwrapped on a plate for days, checking it for smell. I found that they tend to get more tender after 4 or 5 days unwrapped. The get a nice dark colour to them. I mean, why not? Two bucks worth. It works.
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Old 02-08-2011, 05:10 PM   #16
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Rock, speaking of Sherry, you could make my favorite crock pot recipe.....

Sherry Beef

Bite size pieces of beef, about 3 lbs.
1 lb. fresh mushrooms cut in half
1 packet of Lipton onion soup mix
1 can of Cream of Mushroom soup
1 cup of dry Sherry

Mix all in a crock pot and cook on low for 6-8 hrs.
Thicken pot liquid with instant mashed potato buds.

Serve on buttered wide noodles, or mashed potatoes.

This was my kids favorite meal growing up. The house smells wonderful.
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Old 02-08-2011, 06:32 PM   #17
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Quote:
Originally Posted by Kayelle View Post
Rock, speaking of Sherry, you could make my favorite crock pot recipe.....

Sherry Beef

Bite size pieces of beef, about 3 lbs.
1 lb. fresh mushrooms cut in half
1 packet of Lipton onion soup mix
1 can of Cream of Mushroom soup
1 cup of dry Sherry

Mix all in a crock pot and cook on low for 6-8 hrs.
Thicken pot liquid with instant mashed potato buds.

Serve on buttered wide noodles, or mashed potatoes.

This was my kids favorite meal growing up. The house smells wonderful.
This sounds good! I am doing my big grocery shopping tomorrow and was planning on getting Sherry for chicken, so I will plan on this as well.

Barbara
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Old 02-08-2011, 06:41 PM   #18
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Quote:
Originally Posted by Kayelle View Post
Rock, speaking of Sherry, you could make my favorite crock pot recipe.....

Sherry Beef

Bite size pieces of beef, about 3 lbs.
1 lb. fresh mushrooms cut in half
1 packet of Lipton onion soup mix
1 can of Cream of Mushroom soup
1 cup of dry Sherry

Mix all in a crock pot and cook on low for 6-8 hrs.
Thicken pot liquid with instant mashed potato buds.

Serve on buttered wide noodles, or mashed potatoes.

This was my kids favorite meal growing up. The house smells wonderful.
Nice one! One for the to-do list.
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Old 02-08-2011, 08:10 PM   #19
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Quote:
Originally Posted by Kayelle View Post
Rock, speaking of Sherry, you could make my favorite crock pot recipe.....

Sherry Beef

Bite size pieces of beef, about 3 lbs.
1 lb. fresh mushrooms cut in half
1 packet of Lipton onion soup mix
1 can of Cream of Mushroom soup
1 cup of dry Sherry

Mix all in a crock pot and cook on low for 6-8 hrs.
Thicken pot liquid with instant mashed potato buds.

Serve on buttered wide noodles, or mashed potatoes.

This was my kids favorite meal growing up. The house smells wonderful.
This sounds really good. Is there any reason I couldn't make this on the stove top?
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Old 02-08-2011, 08:47 PM   #20
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Eye Round is the ONLY cut I use for roast beef. It is always flavorful and juicy for me.





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