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-   -   Ideas please - eye of round roast (https://www.discusscooking.com/forums/f48/ideas-please-eye-of-round-roast-97481.html)

Katie H 02-01-2017 05:15 PM

Ideas please - eye of round roast
 
I'm tired and my brain is on hesitate right now. I have a 2-pound beef eye of round roast and I'm just drawing a blank with how to prepare it.

Anyone have a TNT recipe for what I can turn it into? Nothing on the grill outside. I'm just not up to that right now, so let's keep it in the kitchen.

Thanks.

CraigC 02-01-2017 05:39 PM

Coat with your favorite seasoning, pre-heat oven to 500 F, cook for 5 minutes, reduce heat to 200 F and cook 1 hour per pound! This should yield a medium-rare roast. Serve with favorite sides.

Dawgluver 02-01-2017 05:53 PM

Ideas please - eye of round roast
 
Also, look up some of MsMofet's recipes. She cooks eye round a lot.

I usually just throw mine in the CP with whatever seasonings and vegetables I have on hand.

Katie H 02-01-2017 05:55 PM

Quote:

Originally Posted by CraigC (Post 1497637)
Coat with your favorite seasoning, pre-heat oven to 500 F, cook for 5 minutes, reduce heat to 200 F and cook 1 hour per pound! This should yield a medium-rare roast. Serve with favorite sides.

Sounds good...and easy, Craig. Right now easy is my primary method of attack for everything. I'll get more adventuresome when I get more rest.

Caslon 02-02-2017 10:53 PM

The hot oven method is good, but I'd never blindly trust the time the roast sits in the turned off oven. Rather, I use a wired temp probe thermometer to alert me when the interior has reached my desired temp.

Here's a good simple quick way to cook eye of round roasts.

https://thedomesticman.com/2012/01/1...f-round-roast/

Steve Kroll 02-03-2017 11:37 AM

At the risk of sounding negative, I've never found eye of round to have very much flavor. It's such a lean cut that I would think you would have to use a ton of seasoning or cook it in some type of sauce to make it taste like anything.

Even Lynne Rossetto Casper claims it's "unredeemable," which is odd coming from her:
https://www.splendidtable.org/story/...e-cuts-of-meat

Admittedly, I haven't bought EoR for many years (possible even decades), and some of you seem to like it, so perhaps I just need to go back and revisit it again.

Chief Longwind Of The North 02-04-2017 02:56 PM

The best eye of round I've had was made into corned beef, then sliced thin for sandwiches. Here's a link to a good corning recipe that I've used - Homemade Corned Beef | SimplyRecipes.com The process is very easy, but takes a few days. I let my beef sit in the brining solution for w weeks. The corned beef can be slow roasted in the oven, or on the grill, or cooked in the crock pot, or gently braised until tender. The fastest method for cooking it is in a pressure cooker for about 35 minutes. Then slice thin for sandwiches, or dice and add to diced potato to make your own corned beef hash, or cube and use it for boiled dinner, or just slice and eat. Any way you present it, it's delicious.

If you dont't have access to all of those spices in the linked recipe, simply use a jar of ready made pickling spices from the grocers, or spice shop. It won't be as unique, but it's still very tasty.

Seeeeeeya; Chief Longwind of the North

buckytom 02-04-2017 06:03 PM

Eye of round makes for good minute steak besides a roast because of it's size.

Slice it an inch thick per steak, pound them out, then jaccard (the crap out of them).

Pounded out and stabbed, they're just the right size for sammiches.

Chief Longwind Of The North 02-04-2017 07:12 PM

Quote:

Originally Posted by buckytom (Post 1497896)
Eye of round makes for good minute steak besides a roast because of it's size.

Slice it an inch thick per steak, pound them out, then jaccard (the crap out of them).

Pounded out and stabbed, they're just the right size for sammiches.

I prefer 45 second stakes myself.:lol:

By the way, how's your boy. Have you taught him to fly fish yet? I'm thinking a 5-weight pole, fast action, with a shooting line, some number 4 tippet, and a midge fly, so he can hook into a bull shark in that tiny river that flow into the eastern big pond. Don't worry if it's too much fish for him. You can just reach down and get a thumb and finger pinch grip on the lower critter's jaw and haul him onto the bank. You can do it!:mrgreen::wink:

Seeeeeeya; Chief Longwind of the North

medtran49 02-04-2017 07:13 PM

We also use the electric meat slicer and slice it paper thin, still partially frozen, and use it to make marinated carpaccio or Philly cheesesteak type sammies.

Katie H 02-04-2017 07:43 PM

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

msmofet 02-05-2017 01:02 AM

I love eye round. It's the only cut I use for roast beef dinner. Always turns out tender and wonderful flavor.

Roll_Bones 02-06-2017 12:23 PM

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.

Steve Kroll 02-06-2017 03:55 PM

Quote:

Originally Posted by Roll_Bones (Post 1498050)
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.

Roll_Bones 02-07-2017 12:25 PM

Quote:

Originally Posted by Steve Kroll (Post 1498053)
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.

msmofet 02-07-2017 02:06 PM

I use leftover eye for roast beef hash or cheese steak sandwiches.

GotGarlic 02-07-2017 02:09 PM

Quote:

Originally Posted by Roll_Bones (Post 1498050)
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.

Steve Kroll 02-07-2017 03:45 PM

Quote:

Originally Posted by GotGarlic (Post 1498155)
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.

GotGarlic 02-07-2017 03:54 PM

Quote:

Originally Posted by Steve Kroll (Post 1498162)
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.

Chief Longwind Of The North 02-07-2017 05:11 PM

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

Seeeeeeya; Chief Longwind fo the North


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