"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-07-2011, 04:44 PM   #1
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Eye of Round. How do you cook it?

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.

__________________

__________________
Rocklobster is offline   Reply With Quote
Old 02-07-2011, 04:58 PM   #2
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I braise it until a twist of a fork shreds it. Last time I added Liquid Smoke and 3/4 C sherry to the liquid. Yummy.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-07-2011, 05:23 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
i don't care for this cut at all. There are better cuts of beef for any use you may make of the eye round. Chuck braises better, loin/sirloin roasts better, etc.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-07-2011, 05:26 PM   #4
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
To make it less dry, you can poke slits into it with a sharp and pointy knife. Into these slits, add lardoons of either side pork (with the rhine taken off) or bacon.

A trick I've done is to cut a quarter inch into the roast, and then slide knife sideways, always cutting toward the center, turning the round roast into a flat slab of meat, a quarter inch thick. Then, spread your favorite dressing or coating on the meat, be it duxcells, or bread stuffing, or peppers and cheese, whatever you want. Jelly roll the filling inside the roast and tie it in shape with clean, cotton string, or butcher's twine. Cook to you favorite degree of doneness. I like mine medium rare for this application.

Another great application is to chop the steak into tiny bits with a sharp knife. Season with salt, and maybe pepper. Add a raw egg and shape into patties. Fry until done through.

Again, you can chop the round and add a bit of cornstarch in stead of the egg. Shape into patties and cook medium rare. Serve on a great bun.

Grind and make into sloppy joes.

Slice very thin and place a little ground beef between the slices. Place the meat (sandwiches) between sheets of plastic wrap and press thin to make sizzle-steaks.

Slice very thin and braise until tender. Make a gravy out the juices, with the meat immersed. Add your wine and seasonings, and thicken with a roux, or a cornstarch slurry. Use for hot open faced beef sandwiches, or over rice, or smashed spuds.

Hope the ideas help.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-07-2011, 05:29 PM   #5
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Andy M. View Post
i don't care for this cut at all. There are better cuts of beef for any use you may make of the eye round. Chuck braises better, loin/sirloin roasts better, etc.
Of course, Andy. But, it goes on at a very good bargain and I love bargains. 1.99 a lb. is about as cheap as you are going to get beef in these parts. Plus, my family likes leaner meats so I am going to use it. That is why I am tapping into the infinite wisdom that is called Discuss Cooking.
__________________
Rocklobster is offline   Reply With Quote
Old 02-07-2011, 05:41 PM   #6
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Goodweed of the North View Post
To make it less dry,
Hope the ideas help.

Seeeeeeya; Goodweed of the North
Thanks G! Food for thought!
__________________
Rocklobster is offline   Reply With Quote
Old 02-07-2011, 05:59 PM   #7
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Zhizara View Post
I braise it until a twist of a fork shreds it. Last time I added Liquid Smoke and 3/4 C sherry to the liquid. Yummy.
Thanks, Z. I haven't used Sherry at home for a while. Gonna pick up a bottle on my way home from work tomorrow.
__________________
Rocklobster is offline   Reply With Quote
Old 02-07-2011, 08:04 PM   #8
Senior Cook
 
CookLikeJulia's Avatar
 
Join Date: Jan 2010
Location: Washington, D.C.
Posts: 479
I can't think of much better than making it a fajita or maybe it can be made of a bacon?
__________________
CookLikeJulia is offline   Reply With Quote
Old 02-07-2011, 09:05 PM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
If you have a crock pot, that's a great way to cook it. Otherwise, low, moist and slow in the oven or Dutch Oven. It's good for soup or stew.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-07-2011, 10:59 PM   #10
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
Quote:
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.

Thanks for posting about one of my favorites.
I cook eye-round roasts every 3 months or so. I only cook top round or eye round roasts. Yes, they don't have a lot of fat inside. I cook them at 325F. I just salt and pepper it and use a simple vinegar and oil basting beforehand. I found the cooking time for this type roast is key. The way it cooks is from the outside in (duh), so you want a roast that, when sliced, will have a fairly good circle of rareness emanating out from the center. I suggest going less then the recommended time for medium rare, especially for smaller rib eye or top round roasts.

For newly cooked roasts of this type, I usually have a traditional roast beef dinner. The next day, I use my ancient Krupps foldable meat slicer and shave the roast into thin slices for one of my favorite meals, Au Jus dip, beef slices piled onto warmed french rolls, coleslaw and french fries. One of my faves.

Once thinly sliced, I semi freeze the rest and vacuum seal them in Reynolds EZ Vac bags and freezer them for future au jus dinners.
Attached Thumbnails
Click image for larger version

Name:	dinner.jpg
Views:	164
Size:	64.1 KB
ID:	9902  
__________________

__________________
Caslon is offline   Reply With Quote
Reply

Tags
cook

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.