7 Ways To Cook The Worst Cut Of Beef To Make It Delicious!
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- Опубліковано 22 лют 2024
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The eye of the round has been said to be the worst cut of beef on the cow. The eye of the round is in the round primal cut. The round primal cut is a tougher cut of meat and the eye of the round can lack beefy flavor. In this video I am going to cook the yes of round 7 different ways. Whichever cooking method scores the best I will make into a complete recipe. _________________________________________________________
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Lodge Cast Iron Skillet
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Anova Sous Vide Cooker
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My #1 Secret On How To Save OVER $100 On Ribeye Steaks In 2024
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Recipe:
1. Sear roast on all sides in a cast iron skillet
2. Slice 2 medium onions and 3 carrots to line the pan
3. Roast meat until it hits 125 degree internal temperature
4. Let roast rest for 5-10 minutes
5. Add onions and pan juices to a pan and add 3 cups beef broth
6. Add fresh thyme and thicken with cornstarch slurry
7. Serve with mashed potatoes
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A couple of tips from a cook old enough to remember "range beef" (the cheapest option in my Texas town growing up). For those who don't know: 'range beef' means un-aged beef. Not dry aged, not salt cured, not cryovac aged; just completely unnamed and tough as nails. My mother (an excellent French cook) took this unpromising low-flavour ground meat and added about a teaspoon of beef gelatine bloomed in a 50/50 mixture of red wine and beef stock for each 4 oz patty of beef. She also added a few pats of ice cold butter, grated onions (or the ground up stem ends of mushrooms, or both) and seasoned the meat when she ground it up. Once she incorporated the gelatine, liquids, and grated veg, she let it sit in the fridge for a while and the flavour, succulence, and juiciness improved considerably.
I remember. My mom was making Ropa Viejas (Old rags) stewing the meat in a dutch oven in the oven at 180°F for 8hrs. Falls apart and makes delicious tacos. Of course, cook with the seasonings of your choice!
@@damesaphira9790 Mom recipes are the BEST!
sounds interesting, thx! Might try it on regular cheap hamburger, see how it goes - I already add minced onion and egg to it, with garlic powder and other things for flavor sometimes. I wonder how gelatine would differ from egg
@@johneubank8543 Easy: egg proteins coagulate and hold the mince together (think hard boiled eggs). Gelatine melts and adds juiciness - which is what happens to tough cuts of meats that are braised. Gelatine melts at about 74-104 F. To get it to that temp, heat up the gelatine to about 130-180 F (which, you will notice is just about right for medium rare beef at the low end of the scale). If you're a cooking nerd like I am, I can highly recommend "The Food Lab: Better Home Cooking Through Science" by Cherie Mason and J. Kenji López-Alt.
Boeuf au vin used to be cheap before the hipsters discovered that cheap cuts are awesome
Because of the REAL inflation that we're experiencing, I've found myself suddenly eating "lesser" cuts of beef. I came to the exact same conclusion as this video that roasting the round eye was the best option. I convection roast at 450F for 15 minutes, then at roast at 325F till the meat reaches125F. Rest and thinly slice. Also, thinly slice leftovers to make an excellent roast beef sandwich (no need to reheat the meat, serve it cold). I hope someday I can go back to eating filets and ribeyes; but the challenge of cooking the tougher cuts of meats has been very rewarding. For chuck, try slow cooking in a crock pot. For flap steak, try marinating then grilling. Etc.
Some executive: "oh they know about the round, let's jack the price up"
I’d rather have chuck roast, or spend more and get picanha. I sous vide beef but I haven’t tried eye of round ever: my late Dad served it when we had company and despite his usually being a great cook, it was insipid and tough when he roasted it.
@@alexrekzu4079 The higher demand for "cheaper" meats has indeed made them go up in price. Crazy times.
So, you are intimating that previous bouts of inflation were FAKE???
Round = jerky
I used to make jerky out of eye round roasts. Throw it on the slicer, marinade and dry with Ron Popeil's dehydrator. Minimal fat cap & silver skin made good jerky.
I was just wondering about using it for jerky in my dehydrator.
I've tried every cut under the sun and eye of round takes 1st place.@@jlstiles_artist
@@jlstiles_artist do it it’s basically perfect just be careful to cut the grain properly
Exactly what I do with it!
If it’s cut right it makes beautiful jerky, they were on sale buy one get one last week, I put them in the freezer for about 1-1/2 hours and sliced them both up to make a bunch of jerky. My family ate it all within a day.
I always use round when making my homemade thin sliced roast beef. 200 degree oven, generous salt/pepper on all sides, and cook it fat cap-side up until it gets to 125 degrees internal temp. Let it rest/cool, refrigerate overnight, and slice on the circular slicer the next day. So much better than deli roast beef for a fraction of the price!
Low and slow is the key to Round.
Thanks for this. I would think the lower roasting temp would be better. Chilling it before slicing makes a lot of sense.
The only roast I ever had as a kid was eye round roast. My mother cooked it perfectly. She left the fat cap on and made the best gravy ever! I had a feeling the roast would win. ❤
Me too.
I use it for Chicago style Italian beef.
Get it nearly frozen, slice paper thin on my rotary slicer, dunk into very warm flavored stock.
Pile high on a crusty roll with extra cooking liquid and put under the broiler until a layer of mozzarella cheese on top gets bubbly brown.
Serve with hot giardiniera and a dollop of marinara.
Look up Portillos Italian beef knock off recipe for the cooking liquid, and *never* _ever_ boil the meat in the liquid unless you want chewy globs of shrunken dryness.
I pressure can sale meats to be shelf stable for years. Round pressure cans beautifully. I will can raw pack or simmer it slightly and hot pack in pint or quart jars with just water for liquid, it makes plenty of broth and doesn't lose flavor.
Pressure canning FTW!
You got the important one- eye of round is great for making roast beef- I use a mustard binder for my seasoning and smoke it to 135. It makes an outstanding roast beef lunch meat. I imagine that it would be good for making jerky as well
It is literally perfect for jerky actually I have some dehydrating right now actually 😂
The only thing to be careful with about this cut for jerky is the grain direction.
IT already is jerky.
Best thing my mom ever taught me was how to work with the eye of round. You can’t get a good grilling steak out of it, but if you know what you are doing you can get a whole lot of tasty meals with this as your protein. Thanks mom.
Tips, please! At least, if you’re willing to share.
1) Roasting; it would never make a Sunday roast, but thinly sliced it makes excellent sandwiches.
2) cut round across the grain to make thin steaks; I estimate that I cut them about 1/4 “. These can be very versatile after you pound them to tenderize. You can fry them as “minute steaks”. You can bread them and fry them like a schnitzel. You can also cut them in strips for a sauté or stir-fry.
3) poach it. Basically simmer in a pot of water (or stock) with an onion, carrot and potato. You get a wonderful beef that is nice with just some salt and mustard. And you have the water that makes an excellent broth.
Given the size of the round, you can a combination of these. I will usually cut about 1/3 to 1/2 of the round into thin steaks and then roast or poach the rest.
#8: Pressure Cooker Roast (1 hour): season as desired, sear 5 min. each side, fatcap up, cook in beef broth, wine, your favorite seasonings for ~15min/lb. , natural release, remove, (optional: sear sides in hot pan w/butter for desired color), super tender, moist. Tough cuts perfect for Pressure Cookin'.
Yeah he should of done a Pressure Cooker as it makes it tender and cooks flavor more into it.
@@molitararbutus8438 Espeically, when it comes to tough cuts and short cooking times, Pressure Cookers are perfect, great for making Stocks too!
The fact that it's a big muscle with little fat makes it perfect for jerky. I do have a Meater and use it often, particularly when I put anything on the smoker. As far as burgers, you just need more fat! The eye of round might work if you had some fat trim from another cut in the freezer you could mix in, but it had no chance on it's own.
Will it be good roasted and then sliced very thin like for sandwiches?
@@alert1006 That seems to be one way it was cooked in the video. I've not tried because roast beef was never really my favorite sandwich meat.
I always do eye of round on the pellet grill. Smoke it at 250 until it's at 120-125 internal, rest and slice thin. Makes great sandwiches.
Eye of round, one of the most flavorful cuts! Served in our restaurant for 25 years, using the roasting method, @450 for an hour and seasoned with Montreal steak seasoning. Let rest and slice thin on the slicer 😋 Made the BEST roast beef sandwiches, or roast beef dinner, dipped in gravy. A favorite catering choice with customer’s, because it was a good price point, and always delicious! And only minutes to prep!
I too have sous vided, for 26 hours, 131 degrees...best just about fork tender roast beef cut thicker for dinner, or cut really really thin for sandwiches (including French dip or Italian beef) afterwards.
I keep back fat from briskets in freezer. I’ve added fat to the burger. Also, best results is reverse sear the eye of round & brisket burgers: they hold together much better!
I also have fat in my freezer 🙃
Lol we must think alike 😅
I was figuring that since you went through all that effort to grind up the meat, that you would've gone and made some meatloaf.. or meatballs... since there isn't a lot of fat, the blending of the breading/eggs would help with the texture and binding of the meat, as well as enable the boosting of the flavor. I do understand though that this was trying to determine the best way to cook the 'meat' itself.
Gonna take about a half eye-round roast, sear it off and then 12 hours sous vide @ 125. Gonna make a mushroom and onion gravy... sliced thin it should be pretty bangin'!
The very first steak I ever cooked was eye of round, I had no idea, thought steak was steak, but I should’ve know better because it was the cheapest which is why I bought it lol but fast forward 15 years later, I know every cut and can cook them all beautifully 😊
*NO BRAGGING PLEASE THANK YOU*
I sous vide eye of round 36 hrs. Reverse sear, & wow! It’s good!
Yes, I do that too! Tastes like prime rib!
I'd like to try this method... What temp is the water? TIA
I loved the fire alarm scene, really hit home.
I got a meater for xmas this year. Absolutely love it. It lives on the side of my fridge because its beside my stove, and cant live on my stove, its stainless. Or the front of my fridge because its a bespoke glass front fridge. Bye bye family calendar. You don't stick to that either. Lol
Back about 7 or so years ago, I was visiting mom and went through the local supermarket's weekly sales flyer and saw something called a "seamed eye round." From the picture I saw that it was a piece of meat, so I thought let's do a search to see exactly what it is and how to cook it. I think it was Alton Brown's process that was at the top of the search results.
Preheat oven to 500, put roast on rack in roasting pan and season it with the salt & pepper. The fat was to be at the top (well, that's what I did). Note the weight of the roast. Once oven hits 500, put pan into the oven and lower temp to 475.
Cook for 7 minutes per pound. Then turn off oven. Leave in oven for 2 1/2 hours (DO NOT OPEN DOOR until done).
Came out great. I made rice. Thin angle slices. Store remaining slices in a pyrex bowl in fridge. When having some more the next day, take out what you want and use the reheat function of your microwave and the fat layer will rejuvenate the slices of meat. I've been doing this now usually with a 7-pound log. I get 1 meal per pound. During the pandemic, it was difficult to even find smaller roasts, and even now I don't always see a 7-pound one.
One nice thing about electric ovens is that you can set the cooking time (say to 49 minutes) and it will turn off at the end.
You could reduce the cooking time to say 5 min per pound.
Oh, I do not have any of those fancy thermometers.
@bikeny iim gonna try this method for sure. Thanks for posting! What doneness was the finished roast?
@@barbaraduquette1748 The 7 minutes per pound is probably going to get you medium, and certainly each end since they taper to smaller diameter, those are gonna be closer to if not actually at well. I am not so picky, so if that did happen when I cooked these, well, that's what bbq sauce is all about. At 5 min per pound the center area is probably gonna be at the medium or less and the ends probably at medium. I'd send you photos, but alas can't do it via YT.
If you have any other questions, reply and I'll do my best. Good luck.
@bikeny thanks for your help...I appreciate your quick response. I'm looking forward to giving it a try at perhaps 4 min per lb to hopefully come close to medium rare 👍
Cut in steaks. Brown onions. Brown steaks. Put in crock pot with cream of mushroom soup, Worcestershire sauce, onion soup mix and a good dose of black pepper. I like to put in more sliced mushrooms too. Slow Cook 8 hours. Serve on egg noodles or mashed potatoes.
I think 1/2 eye of round, and 1/2 fatty brisket would be a good burger blend.
I sous vide a whole eye of round for 42 -45 hours then sear it on all sides on a charcoal grill. Comes out great, the tenderness is between a NY strip and filet Mignon.
Wow, that’s great!!
Anyone can make a rib eye taste great. As a cook, I love the challenge of the lesser cuts, and have now come to prefer Flat iron
As others already point out, this cut works great for anything super-thin sliced and especially flash-cooked..carmelized outside, medium inside...Asian stir fry, italian beef sandwich, even rare roast beef if you can slice it thin, etc. Stir-fry with velveting can increase carmelization, tenderness and beef flavor without toughening. If you or your favorite store has access to a cubing machine, or lots of toothed mallet pounding, it makes a great chicken-fried steak. Mechanical tenderization plus breading & frying in grease/lard/tallow also make it taste more beefy. For jerky, if you cut straight down against the grain it will make crumbly jerky (some people like that). If you cut with the grain, it will make the long, very tough sticks/strands of jerky(some people like that). Cutting on a very long shallow bias will make closer to "normal" jerky but still a bit crumbly. Because it's so lean it can be good for reduced fat diets, avoiding gout flare-ups, etc. Thin cut minute steaks are good to but best quite rare.
Is eye of round used for cube steaks? Please do some recipes with parts too like beef hearts.
In UK this is called silverside, and it's one of the very best to turn into salt/corned/pickled beef - especially if you add a lot of spices. It's not a kosher cut, but it makes an excellent salt beef sandwich/reuben.
Eye of round has one great use, making beef jerky...
I like the Cook's Illustrated/America's Test Kitchen recipe: slow roasting the entire eye after salting it and refrigerating for 18-24 hours, patting dry and searing. Cook to an internal temp of 125 or so at 225-250 degrees. Let rest while covered for up to 15 minutes; slice to preferred thickness, from chop to sandwich slice.
The kitchen redecoration is great! Nice job!!
I absolutely love the use of the Victorinox 10 inch knife to cut. I worked in a meat department for six months of my life dang near 20 years ago, and I still love knowing that Victorinox breaker and slicer knives are the best in the business.
No! EYE OF ROUND a most delicious cut of meat‼
If on sale…I will always choose EYE OF ROUND EVERY TIME‼Yes, if properly cooked it is wonderful‼Enjoy‼‼‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
My aunt would thin slice eye of round and make breaded cutlets out of them. Those were so good.
This cut of meat in an Instant Pot makes an awesome Pot Roast. Salt and refrigerate a 3-pound roast for a couple hours or overnight. Cut into 2" chunks and sear in the bottom of the Pot with a little oil. Add chunked potatoes, baby carrots, coarse chopped onion and beef broth (I like 3 cups for more liquid at the end). Season well and cook. The leftover liquid makes a nice gravy, but I like to thicken it a little less for an au jus that coats the meat and veggies well. Delicious and fall-apart tender.
Great video. Thanks for sharing your cooking tips!!
I love making a pot roast in a slow cooker with the eye of round. Give it about 12 hours with all the veggies.
I have every single product Meater has made (including the Meater 2) - I got in on the original Kick-Starter and it took almost 2 years for the first one to arrive.
I totally love them all and use them all the time!
Laughing at the beeping smoke alarm - been there, and done that! - Haha!
I've actually had pretty good results with eye of the round too, between roasting and braising - and it's cheap!
The only method you missed was cooking it in a Instant Pot pressure cooker. 🙂 - Cheers!
Dry brine over night. Season with salt, paper, rosemary, and Worcestershire sauce. Build a low fire with mesquite wood on the grill. Smoke at 200-250F until the internal temperature, measured with the Meater is 80-90F. Remove from the grill and sous vide at 130F for 20 hours. Slice wafer thin.
Google high temp eye of round where you don’t open the oven door for 3 hours. Love it!
Best video yet, you sold me on the roast. I love the format with the different cooking styles and recipe with the winner at the end. Check yourself at the door before bashing Glory. She’s a good dog.
I cure eye of round, and then dry it for creamed chipped beef. Awesome!
It makes incredible jerky. Cut extremely thin and it has the crunch of potato chips 😋
I'm glad you use the Anova - no one has to purchase the most expensive/most advertised brand - as they all 'cook' to the same degree with the same timing...
Enjoyed your video. Thank you for sharing this.
I have a Meater that I have used twice so far with excellent results. It’s fantastic!!
I used to be a mngr at a now well known jerky maker based in Forest Grove, Ore. Eye of round was all we used. I make jerky out of it at home now. But also realized it makes a damn good roast.
I used it for bit beef (Baltimore). I also used it for pho Tai, thinly sliced raw. It's definitely not the worst cut. Very underrated. I miss the years of oxtail $3.99 lb at hmart
Eye of round is what I usually make my homemade roast beef deli meat from, just how you did it in the oven to medium rare. So good.
I have always loved the eye of round as a Sunday roast. Put it in the slow cooker before we leave for church, vegetables go in when we get home. Voilà'!
Putting any cut of beef in the microwave is crazy. You're a madlad. Great vid.
1. Roast at room temp.... in to 250-265F oven (not to burn any sugars). It should be covered in herbs, salt , pepper and sweetness to mimic a crust. Pull at 125-128F. From oven in to a low salt onion herb brine that is at room temp. Make sure roast is covered in the liquid... In to the fridge for 4 hours to not get too salty. Take out. Pat dry. Let come to almost room temp... Cut as thinly as possible... and serve with an au jus, sauce or make sandwiches.
2. Use violence (mechanically) tenderize it... Wet brine.... Dehydrator and then smoker for beef jerky.
Eye of round is excellent on the smoker. Mustard and Worcestershire as a binder for steak seasoning, 250 until it reaches 120 internal, let it rest for 15 mins, brush with oil, then sear on hot coals. Slice about one half inch thick. Occasionally, I would salt it and leave it in a cold oven overnight to dry cure beforehand.
Ground the meat is still great for meat sauces for pastas, etc. Also consider the cut marinated, then slow cooked/smoked/roasted.
If you want to make flavorful burger from ANY cut of beef, add 15% Hickory Smoked Bacon. I use sirloin tip roast (cheap). Grind the Beef and Bacon together on course for the first grind. Blend in the bowl thoroughly and then re-grind on fine. I call this my "Bacon Burger" mix. My Grand kids LOVE it! as do I. Thank You for the demo.
I make corned beef from eye of round. Slice it really thin and it makes better sandwiches than corned beef brisket.
I was hoping he’d have a video on corned beef brisket. It’s on sale next week @ Aldi & I’m a newbie on how to prepare.
I love sous vide, but I've never re seasoned after patting it dry, might have to try , and lump charcoal on the grill, the way I mostly cook all meats
& yes I also have a meater thermometer, the regular and the plus hanging on my fridge lol, love em
That roast with the gravy and mashed potatoes had my mouth watering. Going to try to make it one day.
Great job.
Best way to cook it was one I learned from a Scandinavian lady overseas. Cook the roast is a cast iron on the stove and just keep turning it to get the sear ya want. You can finish it there or in the oven. But in the pan is ideal!
I am a big fan and advocate of adding tallow to lean, tough cuts of beef during the cooking process. If one obtains their beef products from other than the grocery store, it shouldn't be too difficult to maintain a supply of beef fat or rendered tallow on hand. Speaking to this particular video, the addition of two or three tablespoons of tallow to the Sous Vide test, might have resulted in a score of 9/10.
Also, even though my oven won't go below 170 F, I have successfully, and deliciously used the confit method of cooking various cuts of beef using tallow as the submersion fat. Memorable was a chuck roast, taken to 130 F over 2.5 hours, then seared 1.5 minutes per side.
I'm always a big fan of cooking low and slow in a sealed container and when it's done, broil it until I get that nice browned outer layer. Fall apart goodness. If you like the burnt tips effect, flake the meat before you broil it.
I always have liked boneless round because of its leanness. It makes awesome beef jerky.
I'm halfway through this video and I have to say, I'm impressed with how well you represent your sponsor. Seriously. A meat probe is a great tool, but you keep bringing up the usefulness and value. You're not wrong... but I hope they are paying you well for this.
I already own one, and I TOTALLY AGREE with how useful it is. But if I did not own one, I'd be running out to buy one now.
I disagree. Only 3 minutes in and he’s brought it up 4 times. Pretty annoying lol but I like him so oh well
@@xavieralexander7127That was my point. He's representing the crap out of that probe! Instead of a 30-second blurb, he keeps reminding us how great it is. To be honest, I found it a bit annoying too, but it's good marketing.
Whether we like the probe or not isn't the point, the point is that he's earning his sponsor money with all this repetition.
Works good with Japanese dishes, also braised in adobo sauce is really good.
The trick to getting a crust on a steak in the air fryer is to start with a frozen steak and preheated air fryer. Also using a shelf to get the steak closer to the heating element helps.
Another perfect way to cook tough cuts is with an instant pot and it saves a lot of time....as I sit here enjoying a bottom round roast out of the instant pot. Yum.
MEATER is awesome! Helps me not screw up as much a I used to
My current favorite is to sous vide the large roast for about a day and finish it on the grill. Down side is preparing the day before, but the day of has a large window and only take a few minutes.
Great video
slice thin, some black truffle salt, let rest 1 hour and load the dehydrator....best ever.
I'm likely not your usual viewer, but have tried most of these methods. Personally, I like sous vide for eye round for 8-12ish hours at about 130-132 (up to 4 lbs, 2-4 hrs). I want to make a bit of a pan sauce once I sear it, but even simple steaks are good if trimmed and handled well. I am impressed how much better cuts change over time (even with that little fat). I prefer better steaks by a lot, but having a bit of pan sauce on the side makes up for it. If the pan sauce isn't enough, a bit of mustard and garlic add bulk and flavor.
We usually default to eye of round for roasting as it's usually the most affordable around here.
I love my MEATER plus thermometer. Perfect temperature every time.
Works great for beef chips. Trim, partial freeze, slice around 1/16" thick, season. Dehydrate till totally dry, beef chips! I have even smoked one first, than proceeded to make chips. Its the best cut for this due to hardly any inter muscle fat.
Three words for a great use of eye-of-round: Country Fried Steak
Your pan sauce from the roast, just use an immersion blender and blend all the onions into the sauce. Should be thick enough without cornstarch, or you can add just a bit.
Such a fun video
I love the eye of round. I cut 1" to 1.5 in and take my 22 needler to it. one pass horizontal one pass vertical. flip and my anther to passes cook to medium rare and its tender to me. Marination helps too.
I agree with you that roasting produces the best results. You might try roasting that meat at 225 degrees. It takes about twice as long but the meat is more tender and there is less shrinkage. This method was shown in a recent issue of Cook's Illustrated and it does work.
I wet brine almost ever type of meat I buy. We're a carnivore household on 1 income. Usually the day after shopping I'll put everything into a wet brine and individual container. I usually save the cheap cuts of meat for later in the week so they get the longest soak time. I always dry and season prior to cooking. It definitely makes a difference in tenderness on the cheap stuff. I'm not a chef, so this is just how I handle the weeks worth of meat to cook. I know people prefer dry brines but your also looking in the day you're cooking that. A wet brine gives you dinner flexibility depending on the day.
Yep, have my own Meater from xmas two years ago. The one difficulty it has is in penetrating any distance with its bluetooth connection, but it is useful at short range.
slice it very thin, roll in home made italian breadcromp. stuff with red onion, a cherry tomato, provolone, and a dab of butter. roll it up, tie it up bake. and bake.
Milanesa style pounded thin is my favorite way to cook eye of round
Would you do a video on the flatiron? I didn’t see one from you.
I have option # 8. Take a full roast, leave the fat cap on, but cut cross hatches, season with evoo-salt-pepper-onion-garlic, leave in a fridge for12 hours. fire up the charcoal grill to 225 degrees, put the roast on the rotisserie spit, indirect heat, and start turning until you get 125 degrees. Let rest 15 minutes and then slice the roast HORIZONTIALLY ( parallel to the cutting board ) about half an inch thick. now when the meat is on your plate and you cut it, you will be cutting across the grain, not with it. Also works with bottom round roast.
I've had great luck searing the outside in a dutch oven, then cooking in the oven fairly slow to temp. Then slice thin with a pan sauce.
When I was a kid, round was one of the most common cuts we'd get, because it was cheap. My mother would roast it, not quite as done as in this video, and my father would slice it very thinly. It was kind of a family joke about his slices being see-through. I'm not surprised that came out on top here. Other times we'd get chuck, and that usually ended up as something like beef stew, cooked slow and low, breaking down those tough bits. As for the whole "failed experiment" thing, being a science nerd I have to disagree. A failed experiment is when you don't go through the steps as planned (someone will probably correct that), but getting "bad" results, even surprisingly bad, doesn't make the experiment a failure! It's a success.
Love our Meater Plus. Use it 99% of my cooking.
Great video! So for the last maybe 15 years I pretty much sous vide all my meats. Eye of round is probably best cooked in sous vide. (HEAVELY SEASON BEFORE BAGGING IT)As a roast sous vide it for 24+ hrs at maybe 128 to 132. After you remove it from the bag save the juice for a quick gravy in a pot, (make a Roux adding flour to juices, then add beef broth and season to taste.) Pat it dry, then either sear it in a cast iron skillet, or better yet , throw it on the grill for the sear. Let it rest for 5 to 10 minutes. At this point you can slice it as a roast or let it cool down and use it on a meat slicer and cut it thin for sandwich meat.
The other option I have found is too slice it first as steaks, tenderize it ( I use the multi blade style of tenderizer ), then bag it for sous vide. As individual steaks you can throw it on the grill after sous vide and its like butter.
I tried slicing it and using the velveting method for tenderizing once. The issue I had maybe because of the baking soda, it tasted like a blander version of chinese food style meat, without the chinese herbs to flavor it.
The best way I found is sous vide as a roast.
smoke+sous vide cooking a whole roast is the real ticket. Back when I could get whole eye of rounds for $15 I would do one every couple weeks to get a ton of sandwich meats and snacking cold cuts. Anything left over at the end of its fridge life gets converted into jerky, really cuts down on waste if you do whole muscle cooking and saves a ton of cash vs the store brand jerky.
5:47. my old ag teacher used to has some braceros come from O'Neil ranch, they would take a whole steer, field dressed, and bury id on hot oak log coals, spices and citrus and tomato poured aaaalllll over it - wet burlap and avocado leaves and then bury it all in the pit overnight. they would dig it up next day for the ag field day we had every year just before the fair. Aunt Fanny that was some good tender delicious meat. shredded all up and warm fresh tortilla's . MMMmmmmm!!
What do you think about using eye of round for roast beef sandwiches? I just bought a meat slicer based off of your other videos and would love to get some more affordable roast beef sammiches!
My Philips air fryer sears steaks. I preheat it to highest temperature setting (400°), cook 7 minutes per side. Only the side facing the heating element browns, so that’s why I flip it. There is a reason the Phillips air fryers are $300+. I have never regretted the purchase. When my Philips dies I will replace it with a Philips. It makes the best bacon. I put it outside when possible to prevent smoke alarm from sounding. I’m going to try baking a 6” cake in it sometime
Thanks! How long did the roast take?
You missed the crock pot. All day on low with some beef stock , garlic and seasonings. It was absolutely delicious.
That’s how I do it too. Really great!
First time I l’ve seen your channel what a great video!! Now I’m even more curious about the possibility of eye of rounds, like
What if you smoke it like a texas barbecue?
What if you turned it into corned beef?
Grandmother's way with burger was to add a cup of whole milk for each pound. Yet I would think of the ground would be for chili.
I cut it up in cubes,season it,stuff it in a mason jar, and sous vide it at 135 for a day or 2.
I reckon it is possible to cook a good steak in a microwave IF you do 30s in and than pull it out for about 30s or sometime of short timeline check to make sure you pull it at the right temp and then give it a good pan sear at the end.