HOME > Chowhound > Home Cooking >

Discussion

CI Eye of Round redux

  • 13
  • Share

My local store ahd Eof R on for $2.97/lb. Found the CI recipe and tried it.
I followed it to the letter. The meat turned out exactly as predicted. In the 225 oven after salting for 24+ hours. Internal came to 115 in 1-1/2 hrs as predicted. Turned off oven and allowed temp to come to 125 which took another 30 minutes. Rested for 20 min before slicing with a sharp Granton-edged ham slicer. Result-lots of juice/blood still ran out. Meat wasn't very tender at all. Can't imagine what I did wrong. Any ideas what to do with about 3lbs of semi cooked,sort of tough meat? Since I was only out $12 for the whaole thing it might be a tosser. It would seem that cooking it any more would just make it worse. Thansk for any guidance.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I would probably throw in a crock pot or dutch oven with some beef stock/water/red wine, tomato paste, onions, bay leaves, etc. and let it cook for a few hours to turn it into pot roast.

    3 Replies
    1. re: Njchicaa

      Thanks for the reply. Since the cut is pretty lean,would it ahve any flavour? Sounds good though. Leave it whole or cut into chunks?

      1. re: redstickboy

        Round is not known for lots of flavor since it is so lean. Onion, garlic, and herbs will help. Another option is to grind up the cooked meat and use it in chili or in taco filling or in pasta sauce.

        Since the juices ran bloody, it appears the meat was not rested for long enough. It is also possible that your thermometers were off.

        1. re: greygarious

          I rested it for about 15-20 while I fried some potatoes. Thought that would be enough. The thermometer was showing 71 this AM in the house and other thermos showed 70. Thanks for the reply. I may go with the crockpot method. If nothing else I might make some decent gravy.

    2. It's pretty tough to cook up a roast once the cooking process has been stopped....but you can certainly try. It may be best to re purpose the meat as others have suggested. You can try to slow roast again, or slice off a small half-inch to one inch portion and give it a quick sear and see if you like the results.

      With due respect to others who enjoy Eye Round...I personally think the cut of meat is horrible at any price and the cook's Illustrated method is one of the most over hyped recipes here on Chowhound.....your case is a perfect example of why the cut is not for everyone.

      With inexpensive cuts of meat, especially round, they need to be cooked higher than Rare Temperature, Medium or MediumpRare....125 is on the high end of Rare and the low end of Medium-Rare. I find the cut is more palatable if you bring the roast to 130-135 during the original roasting.

      I would not suggest you give up on inexpensive cuts of meat...and at times you will get some clunkers....but what I would suggest is you try some different cuts in the future which make excellent roast beef.....the pricing would be similar to Eye Round even when on sale....which is the only time I would recommend purchasing it at around $3/lb as the price point.

      4 Replies
      1. re: fourunder

        You may be right. It just isn't that good a cut no matter how you cook it. I have similar trouble with pork loin which resembles the eye of round.

        1. re: redstickboy

          Pork can vary in tenderness greatly depending on the supplier....and the cooking method. I roast all meats pretty much the same. Simple Kosher Salt and Fresh Cracked Pepper.....roasted low and slow between 200-225* on a rack or grill grate.

          Pork Loins cook fairly quickly. My target temperature is 140*

          My two mandate for roasting meat.

          * Patience
          * Rest meat for 2 hours.

          The latter will cure your problem with meat bleeding or pooling of any juices on the cutting board or plate when slicing.

          1. re: fourunder

            Doesn't the meat get cold if it rests for two hours? Or am I missing something obvious.

            1. re: redstickboy

              Depends on what you are roasting and how you hold it...pork shoulder or pork loin in this case......or turkey, prime rib, beef roasts, lamb and etc.

              In general, when you pull a roast the carryover effect elevates the temperature 5-15* while resting. During the next hour, it would cool, not get cold. If you would hold on the counter covered with foil, it cools faster than if you put the roast inside an insulated cooler. My preferred method is to hold the roast inside the oven at 140* for two hours or more. This is how commercial kitchens do it....especially the larger restaurants or catering facilities where they a large number of guests for any particular service..

              Here are a couple of threads where you can see the results in pictures.....zero bleeding

              http://chowhound.chow.com/topics/8249...

              http://chowhound.chow.com/topics/880991

              http://chowhound.chow.com/topics/849393

              http://chowhound.chow.com/topics/887174

              The last link is for a Porchetta, a pork loin wrapped in pig skin. In all the links, you can see the results in pictures.

      2. Did you slice it across the grain?

        In any event, I would try to repurpose them into chicken fried steak.

        1 Reply
        1. re: ipsedixit

          I guess it was across grain given the shape of the roast. I did think about slicing it about 1/2 in thick and using a mallet tenderizer on it before CFS. Thanks.

        2. I would have rested it longer.
          But, then, here is an interesting article:
          http://www.genuineideas.com/ArticlesI...

          One could slice it, then heat the slices in some beef gravy (purchased, or made with beef stock, or just use stock and not make gravy).
          Or make Made-rite...

          1. I'd let it rest longer. 30 minutes for a smaller "half-eye" and maybe a bit longer for the full size ones--but not much longer, because the thickness is the same in any case.

            Also, I think part of the CI recipe indicates to slice the meat very thinly across the grain. If find that slices even 1/4" thick end up seeming a bit tougher than most people would care for. I try to slice 1/8" thick or so, serving the slices piled on each other.