Eye of round
- amkirkland Oct 16, 2006 04:33 PM
My mom used to do an eye of round braise when I was a lad. This was pot roast to me. I've since discovered that I much prefer this lean cut as a plain roast, seared, roasted to medium-rare in the middle, but woudn't mind branching out a bit. Anyone have any secrets for such a cut? Anyone else ever had such a lean cut as a braise or "pot-roast?"
Do not use eye round for braising; too lean for pot roast.
If you search "eye round" on this board, you'll get a number of threads on ideas. Marinating and grill-roasting is a tradition in my family. Must be sliced very thinly, against the grain. Must not be cooked more than medium rare.
Eye of round is the cut with the least fat, therefore the most healthy as far as beef goes, this makes it a tough piece of meat as a roast. I usually roast the meat, cool it in the fridge and use my meat slicer to make roast beef sandwiches.
I like Eye of Round for pot roast or roasted for Roast Beef. I use (horror of horrors!) Liptons French Onion soup Mix and Campbell's Mushroom and cook at 325 for 3 hours in an aluminum foil packet for Pot Roast. Makes great gravy and is easy to do. Also, is not greasy. Never been a fan of chuck roast.
I've wondered about this too, but I can think of three reasons not to.
1. The issue with brining is that health concerns mandate overcooking poultry, whereas with beef that's not a problem... at least not yet.
2. Modern poultry has little flavor so watering it down doesn't hurt much, but I assume it would hurt beef.
3. Brining doesn't cure toughness, which is the issue with the eye of round, just dryness.
On the other I've wondered if there was brining involved somewhere in the process of making deli style roast beef.