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Eye of Round?

Theophan
Theophan Posts: 2,656
edited November -0001 in EggHead Forum
Any time I've ever cooked an eye of round it was just terrible, dry and not very tasty. It's been my impression that it's the fat that tends to make meat moist, which of course is why prime is prime -- more fat, and why so many of the luscious things cooked on Eggs are pretty fatty cuts (Pork Butt, etc.). And I've seen recipes for lean cuts (like pork tenderloin) wrapped in bacon :ohmy: which I'm sure makes it moister and more flavorful, but obviously loses the lean-ness. But I somehow thought I saw something somewhere on this site about eye of round, and I can't find it, now.

Has anyone found a way to cook this very lean, very healthy, but often not very tasty cut on the Egg? The only recipe I've found is one for making jerky. Is there a way to roast/smoke an eye of round roast in the Egg that is good?

Thanks!

Theo
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    This woarks for me.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=781883&catid=1
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    HERE is the one I have done. I don't know if injecting or wrapping in bacon helped any but they didn't hurt. Next one I might omit those steps just to see. I think the biggest trick is not over cooking. I think that is more important then whether you cook it slow or fast. I wasn't in a hurry when I cooked mine and went slow and that worked for me.

    HERE is a short post by FlaPoolman who knows his roasts. He is the one that taught me to cook to a real low internal temp and refrigerate it over night to make it slice really thin.

    I haven't read Sir Richard's reply yet but I bet it is great. He is a master to us humble serfs. :cheer: :cheer: :cheer:

    Good luck, the eye of the round has a bad rap but if treated right can be great.


    Gator

     
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    yep, eye of the round is one tough hunk of cow...you have to 'fool' it into being tender, i.e. really really thin slice it .. .in other words 'shave' it when you slice it. . ..its great if you have an electric slicer ... i love making 'pit beef' with it.. . simply rub it real heavy with your favorite rub (i like dizzy red eye express for this)....then roast it indirect at 375 degrees dome temp ... . they roast pretty fast ...about 1 1/2 hours for a pretty big eye of the round to get to 125 internal .. .let it rest under foil for a good 15 - 20 minutes prior to slicing, then again, slice it really really thin (SHAVED!!!) ....serve on kaiser rolls with raw onion and either horseradish mayo or bbq sauce ...
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    LOL, Is it lunch time yet, you've got me drooling now! Drool_20.gif

    Gator

     
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  • FrankC
    FrankC Posts: 416
    I just did one last night. Like max said, slice very thin. I rubbed mine with Montreal steak seasoning, then roasted indirect with some pecan for smoke. I was running about 300 degrees, and pulled it at 130.

    I also made a simple beef gravy, with some Dijon mustard and capers. Everyone loved it!

    fc
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  • Theophan
    Theophan Posts: 2,656
    WOW!!! You all have my mouth watering!!! I'm definitely going to try one of these variations. I confess the one wrapped in bacon and injected with bacon fat sounded deliriously wonderful, but the whole reason I'm looking at eye of round is because it's lean. I should be trying to lose weight, my wife is trying to lose weight, and I thought if I could makes something tasty and also healthy and low-fat, it'd be good for both of us.

    I'm grateful for all of the wonderful help people offer on this site! Thanks!

    Theo
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