Eye of round for deli

Greeno55 · November 2012

I recently purchased a meat slicer to begin making my own deli. I have a small eye of round roast thawing right now. I would normally not cook such a lean cut of beef, but think for sandwich meat it will be quite good. Does anyone have any suggestions as how to best prepare and cook meat for the sole purpose of slicing? Thanks and happy Thanksgiving to all my friends in the US celebrating this weekend.

bigphil · November 2012

i've done rump roasts all i did was rub on it and cooked to a internal temp of about 140/145 left it cool in the fridge over night then sliced it thin turned out really great. Good luck your find you wont buy roast beef at the deli anymore

BENTE · November 2012

i would make pit beef here is a link to how i learned to make it

http://www.wessb.com/Cooks/pitbeef/Pit_beef.htm

i even use a eye of round roast when i make it

Skiddymarker · November 2012

I use Eye of Round all the time, and have found this Italian beef recipe to be my go to cook. Sometimes a charred outside is nice on a roast, but for sammies I like flavor from the meat and crunch only from the veggies.

http://www.amazingribs.com/recipes/beef/italian_beef.html

After chilling the meat, slice paper thin and it can make a great cold sammie or follow the whole Italian beef route and you have a fantastic meal.

I use this giardiniera recipe, it has lots of zip.

http://allrecipes.com/Recipe/hot-italian-giardiniera/detail.aspx

Greeno55 · November 2012

@Skiddymarker - I was looking at this Italian beef recipe before and was intrigued. I'm glad you commend it. Do you cook it indirect with the stock in a pan as well? What temp to you cook at? @BENTE - I will definitely give it a try. Unfortunately some people here won't eat sandwiches unless well done. I'll wait and make this a special treat for me and the boys. I love the char on it.

Skiddymarker · November 2012

@Greeno55 - Indirect, setter legs up, 350 - 400 dome works fine. In the photo you can see I use pyrex with the bullion sitting on the grid. I use a $store cooling rack on top of the pyrex to "rack" the meat above the liquid. I take to an internal of 130 - 135, then off, foil on a plate and into the fridge to cool. Because you are cooking over liquid, there is no bark or crust, the outside of the meat will be soft and moist. Once cool, slice paper thin (we freeze in two sammie packs). The key is to have the broth at near boil, drop the meat in to warm only and then get it, still dripping, onto a bun.

I prefer the giardiniera recipe I note over Meatheads. You may want to go easy on the jalapenos until you find your comfort zone. (true Italian beef uses pepperoccini, they are hard to find and jalapenos work fine)

There is no real difference with using the oven or using the egg for this recipe.

Eye of round for deli

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