Eye 'O Round – Hopeless?
Posted 22 May 2008 - 08:11 PM
Cut the roast lengthwise, last night, rubbed, and wrappeed it up. Seared it in a black pan, today, put the meat thermometer in, set it for 105, and popped it in the oven at 250. (I didn't have all night, I figured it would be low enough and still work out). First off, it smelled delicious, very rich and beefy. No other seasonings besides the salt, and really that's all it needed.
Here's the fail part...apparently, my thermometer doesn't do well below a certain temperature, so every time I looked in on it it only registered "Lo" which means it's about 20 degrees colder than the coolest setting. Ok...fine...but boy it was taking a while to come to temperature. After an hour, I took it out and stared good and hard at the thing, and I'm thinking "this looks...done. More than done." Sure enough, I jiggled and poked the thermometer, and 155F popped up >.<
So, yeah, I way overcooked it. It was evenly brown and lovely outside, but just a hint of pink at the ends, and maybe med-well in the center. Sigh... It looked like it was gonna be leathery, so I made a fast bernaise.
Let me just say, if you folks ever doubted that CI recipe, don't. Even my WAY the hell overcooked doorstop came out tender and lovely, rich, beefy, flavorful. Not dry, either. Not drippingly bloody and juicy like I like...but not dry, amazingly enough. It was a little chewy, but not tough or stringy. Amazing. It tasted a lot like well done prime rib, believe it or not!
Definitely a keeper. Now I have to find another eye round, to try and do this the right way, I can only imagine!
Posted 13 June 2011 - 09:58 AM
It'a a winner! I might actually use 55 C next time - I was allowing for my husband complaining about the pink.
the Chocolate Doctor
Posted 13 June 2011 - 12:27 PM
This is for a 3 to 4 lb roast
1 clove garlic minced
1 1/2 tblsp prepared mustard
1 1/2 tblsp chili sauce
1 tblsp ground black pepper
1 tsp ground cloves
1 cup salt
Mix all together into a paste, if too crumbly add more chili sauce. I put my roast on a foil lined rimmed baking
Sheet. Spread the mixture over the exposed surface. Cook at 500 10-12 mins a lb for rare, 12 to 15 mins for well, and if you insist 15 to 20 mins per lb for well. After its rested tap the crust off and remove.
Posted 14 June 2011 - 03:27 PM
Posted 15 June 2011 - 12:08 PM
Posted 15 June 2011 - 12:45 PM
Posted 15 June 2011 - 02:08 PM
Posted 15 June 2011 - 02:32 PM
Preheat oven to 425 degrees
6# kosher salt
1 bunch thyme, roughly chopped
3T cracked black pepper
1c egg whites (from about 7 large eggs)
1 5# beef eye-of-round, trimmed
Make a froth of the eggs then fold in the salt
Slather the salt mixture on the roast, coating well.
Roast for 3/4 of an hour
Let the roast rest undisturbed in it's shell for 20 minutes then crack open
Remove the meat, Loosely tent and rest for another 10 minutes
I don't know if I can tell you where I got this from, because of copyright, but it is on the inter-tubes, I promise. (Yea, it's that one site, the one that you just mentioned!)
At nearly $3.00/doz for eggs and $5.00 for a box of koshering salt, it would add considerably to the cost of the Round. Might as well use a better cut of meat at that point.
edtd for copyright concerns.
Edited by Marya D., 15 June 2011 - 02:34 PM.
Posted 04 October 2012 - 03:03 PM
Posted 04 October 2012 - 03:28 PM