Ideas for a "Beef Eye Round" Cook???

Mac in NC · January 2005

I picked up a two pack of these at Sam's the other day. The label says "beef eye round". Since I've never cooked one of these, I was wondering if anyone had any preparation ideas? I've got plenty of garlic for stuffing (if suggested) and my latest refill shipment of D.P. rubs. Is a marinade in order? How about a serving sauce? This chunk of meat sure looks lean so I don't want to dry it out either. [p]Looking forward to some suggestions!! [p]Mac

fishlessman · January 2005

Mac in NC ,
cooked at about 375 until internal of 127 to 135 makes good pit beef sandwiches if you have a meat slicer. ive done them marinated and not and they come out good.raised grill direct is how i do them. i think mad max has a rundown how to do them

mad max beyond eggdome · January 2005

Mac in NC ,
two words "PIT BEEF" . ..really easy. . . i coat the eye of the round heavily in kosher salt and dizzy red eye express (cow lick works great also). ..set up egg with grid over inverted plate setter, dome temp at about 375.. .plop that roast right on the grid and roast till done to your liking. . .(for pit beef i like it a little more towards the medium range - around 135 internal. . ..trick here is that you have to 'shave' it. . ..i mean, really really thin slice it (i use a deli style electric slicer.. .[p]serve it on kaiser rolls with horse radish and/or bbq sauce and onion. ..[p][p][p][p][p]btw, go to wess b's website to see his pit beef recipe/technique as well. . .either one will work great with an eye of the round. ..again, the key with this tough piece of meat is to really get thin slices. ..you will be very happy. ..

trout16 · January 2005

mad max beyond eggdome,
that looks awesome max! I have one of those in the fridge and it will probably be the 1st thing I try on the XL this weekend, thank you!

mad max beyond eggdome · January 2005

trout16,
btw, and i didn't mention this, but a whole eye of the round only takes a couple of hours to roast using this method, so don't let it get away from you. ..

Car Wash Mike · January 2005

mad max beyond eggdome,
What gets asked about more overall. Eye of round or turkey? Turkey is just a few days, Eye of Round is yearly.[p]Mike

mad max beyond eggdome · January 2005

Car Wash Mike,
LOL. . the pit beef thing has become pretty popular i think, between me and wess's recipe. .. .its just so darn easy, and can be done with a bunch of different cuts of beef. . .but i'll bet i respond to more prime rib questions than pit beef questions. . ..[p]btw, i have a great casserole recipe for eye of the round as well. .. beef/potatoes/onion/cheese from julia child that i absolutely love and is great on the egg as well. ..its probably my favorite recipe of all time from when i was a kid. .. .

mad max beyond eggdome · January 2005

Mac in NC ,
here is a more complicated recipe for your eye of the round. ..unfortunately i don't have pics of this one, but i found a posting from the archives where i originally posted about it, and i've copied it in its entirety. .. here you go. ..[p]here is one of my favorite recipes as i posted it back in august. . . .[p]ok kids, first some background. . .since i was a kid, one of my favorite meals of all time has been a casserole from "The French Chef Cookbook", by Julia Child circa 1968. . .it is called
"Carbonnade De Boeuf A La Provencale" (or beef, potatoe and onion casserole). . .mom used to make this (rarely, mind you), and even after i got married, i convinced my wife to make it
once or twice. .. but it has been at least 10 years since i last had it. . .anyway, i was thinking the other day "hmmmm what can i do creative on my egg?", when it hit me (at first i just
thought it was gas) like an epiphany -- i should find my julia child book, look up the recipe and do it on the egg. . .so down to the basement i went, found the cookbook, it was even marked
at the correct page (pg. 208 for those who might actually have this book). . .[p]now before i give the recipe, let me just say, "IT WAS UNBELIEVABLE". . .this may be one of the best things i've done yet in a pot in the egg. . .the wife also raved. . .with the wood
smoke infusion it really had a wonderful rustic flavor (probably the way it was originally intended) that could never be duplicated in an oven. . [p]so. .. here is the recipe, directly out of the cookbook (at the end i will give you my very minor deviations). .[p]CARBONNADE DE BOEUF A LA PROVENCALE[p]3lbs chuck steak cut into 3/8 inch slices (i used eye of the round as it is what mom always used and makes for nicer slices)[p]THE MARINADE[p]1/4 cup red wine vinegar
1 tblspn olive oil
2 cloves garlic, peeled and minced
1/2 tsp pepper
2 tsp salt
3/4 tsp savory
3/4 tsp thyme[p]mix the marinade in a glazed, glass, or stainless-steel bowl. Turn and baste the meat with the liquid, cover and refrigerate for 6 hours or overnight, basting and turning the meat several
times. (i marinated mine for about 6 1/2 hours)[p]The ONIONS[p]A heavy skillet
3 tblspns olive oil
5 - 6 cups of sliced onions[p]in the skillet, heat the oil, stir in the onions and cover closely, and cook slowly for about 20 minutes, stirring occasionally until onions are tender and just starting to brown.[p]BAKING[p]a 6 quart flameproof casserole
7 to 8 cups sliced all-purpose potatoes
salt and pepper
beef boullion
1/4 cup parmessan cheese (for final step)[p]Drain meat and season with salt and pepper. Alternate layers of onions and meat in casserole. Pour in marinade ingredients, then arrange layers of potatoe slice on top, seasoning each
layer with salt and pepper. Pour in enough bouillon to cover the meat; bring to a simmer on top of stove.[p]ON THE EGG[p]here is where i deviated from the oven instructions:. . .at the point i put the casserole on the stove to simmer, i lit the egg and let it come up to 350 degrees. I put in some hickory chips,
and laid the grid on top of the inverted plate setter. When the egg was steady at 350 (after about 20 minutes), i pulled the casserole from the stove and put it in the egg uncovered for 1
hour at 350 (same as julia in the oven). After one hour, spinkle the parmessan cheese liberally over the potatoes, open the vents and let the temps go up to 425 degrees. Using a baster
bulb, squirt some of the liquid all over the top and baste again at about 15 minutes. Remove the casserole after 30 minutes at 425 (check the meat and potatoes with a fork for
tenderness). [p]gang this is an easy recipe with fantastic results. ..the smokey flavor primarily infused the potatoes and cheese, and again, made for a real rustic taste. .. serve it with some crusty bread.
. .nothing else needed. . .

Borders · January 2005

Mac in NC , I'd cook one in one of the ways described so well below. FYI, The Sonny's BBQ chain, popular in Florida,
uses eye of round for their smoked beef, and it's good.[p]As for the second one, eye of round is my new favorite jerky meat. I cut it thin, with the grain. Good stuff.[p]Have fun, Scott

fishlessman · January 2005

Borders,
i have been using the bottom round, never tried the eye for jerky, is there that much difference in flavor or is it the texture.

BluesnBBQ · January 2005

Car Wash Mike,[p]Many pit beef joints in the Bawlmor area also sell pit turkey and pit ham.

Borders · January 2005

fishlessman, I'm in the opposite situation. I've never tried the bottom round, so I cant compare. I've tried london broil(many times), sirloin and even some better cuts of meat when the price was right. My last 2 batches have been with eye of round, and it just seems to have an "authentic" look and feel, if you know what I mean.
Maybe I should try bottom round, if that's your preference.[p]Have a great weekend,
Scott

Standbell · January 2005

Mac in NC ,
I've prepared a lot of these, just last News Year Eve for several guests. I first brine the Eye of Round (EOR) for about 3 days, then marinate it in any one of a dozen you might like for a least two days. I get the Egg up to 700F or so,and cook it like a large steak, i.e. depending on size, 4'minutes with all vents open, turn, then 4' more. Close all vents, and roast untill you get the desired degree of doness. I like medium rare. Slice with an electric knife, to get "very" thin slices.....very good!!

Mac in NC · January 2005

Mac in NC ,[p]Thanks for all the responses folks!! I just finished up the leftovers from a 13 lb. brisket I cooked last weekend so I think I'm going to try the casserole dish contributed by Max tonight. That combo of beef, potatoes and cheese just sounds tasty today. [p]With the second piece, I'll give the pit beef technique a try. Maybe I'll be able to track down an electric knife by then...[p]Mac

mad max beyond eggdome · January 2005

Mac in NC ,
if you are going to do the casserole, get it marinading right away ..btw, you may want to slice the meat around 1/4 inch thick to keep it a little more tender. . also, use canned beef broth if you don't have boulion cubes (remember, the recipe was written in 68'. ..i don't think they had canned beef broth then). . ..hope you enjoy it!![p]max

Car Wash Mike · January 2005

mad max beyond eggdome,[p]I cook tri tip this way. Good stuff.[p]Mike

trout16 · January 2005

mad max beyond eggdome,
thanks for the tip it is a bigun bout 4" round and near 20" long lol

mad max beyond eggdome · January 2005

trout16,
that's a pretty standard size. ..about the same as in my pictures. ..and that one took around 2 hours (maybe even a little less). .. .look forward to hearing how it turns out. ...

Ideas for a "Beef Eye Round" Cook???

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