Eye of Round

yaB

I'm wondering whether low-and-slow cooking in the Egg will do anything for for a beef eye of round roast. We've always cut these very lean roasts into thin steaks for braising, or into cubes for use in chili, stews, etc. Never tried roasting one in the oven. [p]Eye of round is a tasty and (usually) less expensive cut of meat, but pretty tough. Will an EOR roast tenderize like a brisket cut when cooked low-and-slow, or is the structure of the EOR meat different enough from brisket (little or no fat or gristle) that it will just dry out?[p]Thanks,
Bob

Unknown

yaB,
ah...one of my favorite cuts......... i just roll it in the DRY "Good Seasons Italian Dressing" mix (or your favorite rub) and cook at 350 to 375 for 1 - 1 1/2 hours depending on size for medium rare. then slice VERY VERY thin..........never had a drying out or tough problem. good luck!

Chuck

<p />yaB,[p]I do them pretty fast and then slice thin. There is no fat in an eye round so a low n slow cook will just dry it out and make it tougher. Roast them indirect at about 375° until an internal of 130°. I like to poke some garlic cloves into the roast, salt and pepper them or use cowlick steak rub. I have even seared them in a cast iron dutch oven first. Can be tasty and fairly tented ugh if not over cooked.[p]Chuck

Unknown

yaB,
In our house we usually bake Eye-of-Round, because it is kind of tough (at least the ones we buy), and it also takes a long time to cook to get it tender.
We also stuff the inside with spanish sausage and ham.
With a knife make a slit in the center thru the whole piece of meat about the size of the sausage and ham.
This seams to make it a bit more juicy, and it seasons the inside of the meat.
Pete

yaB

Pete,
Excellent suggestion. Thanks. I've got a bunch of linguica (Portuguese sausage) in the freezer, and this sounds like a good application for it. Hmmm... Maybe another EOR stuffed with spinach, garlic and feta in honor of the Olympics...[p]Bob

JM3

yaB,[p] Just did a bottom eye of round Wednesday night (30% off at Walmart ). Rubbed in Dizzy pig and cooked on an elevated grid at 375-400 until the internal temp hit 135. I pulled it, let it rest for 10 minutes and then sliced thin. My mother-in-law was raving about it and so was my entire family. It was EXTREMELY juicy and very tender. This is the second time I have cooked the cut like I did and they have both come out really good.[p]John

Unknown

yaB,[p]Where do you buy your Portuguese sausage? I grew up in Hawaii where this is very popular and I love it. Now I live in Texas and have been unable to find any other than mail order from Hawaii and the shipping is expensive.[p]Thanks!
Steve[p]

yaB

Steve,
We live on the East coast, but get our linguica from the West coast, courtesy of a brother-in-law who lives in San Leandro, CA. When we "put in an order" with him, we get a bunch, just because of the shipping costs. The incremental difference for shipping 20 lbs. vs. 10 lbs. isn't all that great. [p]There are a couple of brands readily available out there, but we like Amaral's. (We used to favor Santos linguica from San Leandro, but the guy who bought the place let the quality go down, and then ended up murdering three meat inspectors (one state, two federal) who apparently were going to shut him down after he failed to comply with a number of orders to clean up his act.) Amaral's web site is at: www.amaralsausage.com/ .[p]East coast suppliers that we've tried and liked are at: www.linguica.com and www.amarals.com/ . (I don't know if this latter one is related to the West coast Amarals, but my guess is that they're probably not related or parts of the same operation.) [p]I just did a Google search on "texas linguica" and it looks like you may also have a couple of options that are more local to you than either coast. Good luck in your quest![p]Bob

fishlessman

yaB,i like to sear, rest for 20 minutes, cook at 350 to 127 internal, rest and then cool in fridge. makes great sandwiches when sliced thin.

BBQfan1

yaB,
You've received some good ideas here, but one not mentioned yet is brining the roast to help with moisure retention. Do a basic brine with some salt, sugar, onions, garlic, maybe some herbs etc, then strain off about 2 cups per roast and inject it right into that baby. Let sit for 18 hrs or so in remainder of the brine and you've got a product that will be plenty moist when you finish searing and roasting it. I go to 145 with these because any less it doesn't have the texture of a true 'beef on a bun', but to each their own....
Qfan

Unknown

Bob,[p]Thanks for the links....I just ordered some from Amaral & Sons.[p]Best,
Steve[p]

yaB

Thanks very much for all the informative, educational and inspirational replies. EOR is now out of the frying pan and into the lineup for the Egg.[p]Bob