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Help with Beef for Christmas!

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I thought of subbing an eye of round roast for the beef tenderloin in the recipe linked below. It calls for dry-brining the meat, which i thought might work on the tougher cut. Am I foolish to attempt this? If you didn't want to splurge on the tenderloin, what would you try? I am cooking for 6. TIA!

http://www.epicurious.com/recipes/foo...

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  1. I would suggest using the sauce from the recipe as a braising liquid - I would salt and pepper the beef - brown it on all sides - add the sauce and some extra water or stock and cook covered at 350 for 3 hours - you could even add some potatoes, yams or carrots for the last hour of cooking.

    1. I don't think you will fool anyone with that cut. If you have a Costco or BJ's you can save a significant amount of money buying it there and trimming the meat yourself rather than buying the meat at your grocer.

      1 Reply
      1. re: mkel34

        thanks, after reading more about it, i think you are right.