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Old 02-04-2017, 07:43 PM   #11
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Thank, all.

I used the method in the link Caslon posted. Even though I was skeptical, it turned out perfectly.

I'll try some of the other methods next time
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Old 02-05-2017, 01:02 AM   #12
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I love eye round. It's the only cut I use for roast beef dinner. Always turns out tender and wonderful flavor.
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Old 02-06-2017, 12:23 PM   #13
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My EX MIL always used eye round for rare roast beef. At first I thought it would be to tough for an oven roast. But rare to medium rare and cut thin produced a great roast beef. Even better cold.

My grandmother and my old man are of Cuban decent and they make one that is braised on the cook top.
They would make a hole down the very middle of the eye and insert whole skinned (if it had skin) dried type chorizo sausage into the center. Then braise. Not sure if they used beer water or stock though. But was infused with lots of onions and garlic.
They called it bollichy. Pardon the spelling.

The remaining juice was thickened and served over thin slices and served with black beans and rice and whatever else was on hand.
It was very good and I always asked my grandma to make it for me when I was in Key West.
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Old 02-06-2017, 03:55 PM   #14
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My EX MIL always used eye round for rare roast beef. At first I thought it would be to tough for an oven roast. But rare to medium rare and cut thin produced a great roast beef. Even better cold.

My grandmother and my old man are of Cuban decent and they make one that is braised on the cook top.
They would make a hole down the very middle of the eye and insert whole skinned (if it had skin) dried type chorizo sausage into the center. Then braise. Not sure if they used beer water or stock though. But was infused with lots of onions and garlic.
They called it bollichy. Pardon the spelling.

The remaining juice was thickened and served over thin slices and served with black beans and rice and whatever else was on hand.
It was very good and I always asked my grandma to make it for me when I was in Key West.
Boliche... I didn't realize it was made with eye of round, but you are right. In addition to the Chorizo stuffing, I've found some recipes that call for braising it in red wine with lots of green olives and garlic.

Yeah, I might have to try that.
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Old 02-07-2017, 12:25 PM   #15
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Boliche... I didn't realize it was made with eye of round, but you are right. In addition to the Chorizo stuffing, I've found some recipes that call for braising it in red wine with lots of green olives and garlic.

Yeah, I might have to try that.
Funny, I was thinking the same thing. No dried chorizo here. Maybe I can find some in the Mexican market.
I will do the wine thing also. Sounds pretty good, even though I prefer rare roast beef.
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Old 02-07-2017, 02:06 PM   #16
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I use leftover eye for roast beef hash or cheese steak sandwiches.
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Old 02-07-2017, 02:09 PM   #17
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Originally Posted by Roll_Bones View Post
My EX MIL always used eye round for rare roast beef. At first I thought it would be to tough for an oven roast. But rare to medium rare and cut thin produced a great roast beef. Even better cold.

My grandmother and my old man are of Cuban decent and they make one that is braised on the cook top.
They would make a hole down the very middle of the eye and insert whole skinned (if it had skin) dried type chorizo sausage into the center. Then braise. Not sure if they used beer water or stock though. But was infused with lots of onions and garlic.
They called it bollichy. Pardon the spelling.
Interesting. I recently braised an eye round roast in the pressure cooker. It had good flavor but was dry as a bone. It's a very lean cut.
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Old 02-07-2017, 03:45 PM   #18
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Interesting. I recently braised an eye round roast in the pressure cooker. It had good flavor but was dry as a bone. It's a very lean cut.
One of the Boliche recipes I came across calls for stuffing the roast with Mexican Chorizo (versus the dried Spanish version that other recipes call for). I'm wondering if the fat from the Chorizo will actually infuse into the meat as it cooks.

I've never been a fan of eye of round, either. I just need one recipe to change my mind. Maybe this will be the one.
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Old 02-07-2017, 03:54 PM   #19
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One of the Boliche recipes I came across calls for stuffing the roast with Mexican Chorizo (versus the dried Spanish version that other recipes call for). I'm wondering if the fat from the Chorizo will actually infuse into the meat as it cooks.

I've never been a fan of eye of round, either. I just need one recipe to change my mind. Maybe this will be the one.
Maybe. I added high quality lard in an effort to make it less dry. It helped with the mouthfeel, but the meat itself was still dry. I like eye round as a rare roast beef, but I don't think it works well as a braise. Let us know your thoughts after you make it.
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Old 02-07-2017, 05:11 PM   #20
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When made into corned beef, eye of round is cooked to just past medium rare, about 140', the sliced thin for sandwiches, or to pile on a plate with an accompany sauce. Over cook it and just like brisket, the meat becomes tough and dry. Cooked properly, it goes so well with a good, full-bodied Swiss Cheese

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