FoodBanter.com - View Single Post - How do you prepare beef eye of round (tricks?)

Hank Rogers[_2_]

Sqwertz wrote:
> On Mon, 29 Oct 2018 17:38:44 -0400, wrote:
>
>> On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> On Monday, October 29, 2018 at 5:16:57 AM UTC-10, U.S. Janet B. wrote:
>>>> Just as the subject line says, I'm wondering how you prepare an oven
>>>> roasted eye of round roast. I want a rare finish that tends to medium
>>>> rare. In other words, firm but really pink.
>>>> Do you do hot oven? What temp do you pull the roast? How do you
>>>> season?
>>>> Thanks all
>>>> Janet US
>>>
>>> You could try to sous vide it or roast it at a very low temperature. This will result in a roast with a low gradient of doneness i.e., a roast that's almost totally medium rare. A short time ago, roasting meat in a cool oven (200 degrees) would be considered absurd. My guess is that it will become pretty much SOP soon.
>>>
>>> My daughter's ex-boyfriend used to order and roast a lot of meat when he was managing a restaurant.
>>
>> He and his pals were spit roasting your daughter.
>>
>>> He told me how they do it but I forgot.
>>
>> Brain dead.
>>
>> The best method for roasting eye round is the same method as for
>> boneless pork loin... season and freeze... roast at 350º
>> while half defrosted. Roast per a meat thermometer.
>
> That's the worst way to roast an eye of round that you want med-rare
> all the way through. Or pork loin.
>
> -sw
>

Popeye probably has never done this. He grinds everything up instead.

He just pulled this crap out of his ass.