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yetanotherBob

In article >, ost
says...
> On Sun, 7 Jan 2007 22:08:27 -0500, yetanotherBob wrote:
>
> > The rule of thumb that I go by is that if the package says "round", it
> > should not be cooked more than medium rare, or *maybe* medium if you, or
> > someone else who'll be eating it, are really squeamish.
>
> I stand corrected in my last comment. I knew there was going to
> be one cut I was over-looking: the one I never buy with an intent
> other med-rare roast beef cooked low and using dry heat.
>
> Round is very dense with no real grain, and very little
> connective tissue. You can get it tender with low slow cooking,
> but it will taste like nothing.
>
> -sw
>
This is one reason the gods have given us horseradish, mustard and the
like.

Also, whenever possible I sear the roast (most often eye of round of
late) on the grill outside, with lots of wood smoke for flavor. Makes a
big difference, imo.

I've read postings by folks who cut a slit from end-to-end in an eye of
round, stuff a chorizo or linguica sausage in, and roast the whole thing
like that. I haven't tried it, but I've got a bunch of linguica in the
freezer, next to the eye of round pieces, so it's just a matter of time
until I succumb to curiosity.

Bob