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How do you prepare beef eye of round (tricks?)
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 |
How do you prepare beef eye of round (tricks?)
On Mon, 29 Oct 2018 09:16:49 -0600, 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 Season heavily and put into 500F oven for 2-3 minutes then lower to 275F and let it go until it reaches 128F (about 4-5 hours depending on size). The temp will rise to 131-132F after you take it out leaving you with med-rare. Ed will be along recommending 118-120F but that's way too low. -sw |
How do you prepare beef eye of round (tricks?)
On 2018-10-29 9:16 AM, 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 > Here's a W/Post method that might suit: https://www.washingtonpost.com/recip...=.e939627f6352 http://tiny.cc/603j0y I have had beef cooked this way where it was seared then roasted for several hours at a low temperature (?200) resulting in very tender but *rare* beef. Graham |
How do you prepare beef eye of round (tricks?)
On Mon, 29 Oct 2018 10:35:13 -0500, Sqwertz >
wrote: >On Mon, 29 Oct 2018 09:16:49 -0600, 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 > >Season heavily and put into 500F oven for 2-3 minutes then lower to >275F and let it go until it reaches 128F (about 4-5 hours depending >on size). The temp will rise to 131-132F after you take it out >leaving you with med-rare. > >Ed will be along recommending 118-120F but that's way too low. > >-sw Will the entire roast be rare or only the center with both ends being 'done' ? |
How do you prepare beef eye of round (tricks?)
On Mon, 29 Oct 2018 09:39:37 -0600, graham > wrote:
>On 2018-10-29 9:16 AM, 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 >> >Here's a W/Post method that might suit: >https://www.washingtonpost.com/recip...=.e939627f6352 > >http://tiny.cc/603j0y > >I have had beef cooked this way where it was seared then roasted for >several hours at a low temperature (?200) resulting in very tender but >*rare* beef. >Graham thank you for the link. Janet US |
How do you prepare beef eye of round (tricks?)
On 10/29/2018 11:35 AM, Sqwertz wrote:
> On Mon, 29 Oct 2018 09:16:49 -0600, 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 > > Season heavily and put into 500F oven for 2-3 minutes then lower to > 275F and let it go until it reaches 128F (about 4-5 hours depending > on size). The temp will rise to 131-132F after you take it out > leaving you with med-rare. > > Ed will be along recommending 118-120F but that's way too low. > > -sw > Works for me. Except for steak. That comes off the grill at 110. |
How do you prepare beef eye of round (tricks?)
On Monday, October 29, 2018 at 11:16:57 AM UTC-4, 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 Here's a typically complex Cook's Illustrated method (brought out from behind their paywall): <https://www.keyingredient.com/recipes/5819493/slow-roasted-beef-cooks-illustrated/> I've done it a few times. The worst part for me is remembering that it needs advanced prep. Sheldon will be along saying not to salt meat in advance, but osmosis appears to work everywhere besides his kitchen. Cindy Hamilton |
How do you prepare beef eye of round (tricks?)
On Mon, 29 Oct 2018 09:50:25 -0600, U.S. Janet B. wrote:
> On Mon, 29 Oct 2018 10:35:13 -0500, Sqwertz > > wrote: > >>On Mon, 29 Oct 2018 09:16:49 -0600, 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 >> >>Season heavily and put into 500F oven for 2-3 minutes then lower to >>275F and let it go until it reaches 128F (about 4-5 hours depending >>on size). The temp will rise to 131-132F after you take it out >>leaving you with med-rare. >> >>Ed will be along recommending 118-120F but that's way too low. >> >>-sw > > Will the entire roast be rare or only the center with both ends being > 'done' ? This should be evenly rare all the way through with a 1/3" gray layer around the circumference. -sw |
How do you prepare beef eye of round (tricks?)
On Mon, 29 Oct 2018 11:55:02 -0500, Sqwertz wrote:
> On Mon, 29 Oct 2018 09:50:25 -0600, U.S. Janet B. wrote: > >> On Mon, 29 Oct 2018 10:35:13 -0500, Sqwertz > >> wrote: >> >>>On Mon, 29 Oct 2018 09:16:49 -0600, 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 >>> >>>Season heavily and put into 500F oven for 2-3 minutes then lower to >>>275F and let it go until it reaches 128F (about 4-5 hours depending >>>on size). The temp will rise to 131-132F after you take it out >>>leaving you with med-rare. >>> >>>Ed will be along recommending 118-120F but that's way too low. >>> >>>-sw >> >> Will the entire roast be rare or only the center with both ends being >> 'done' ? > > This should be evenly rare all the way through with a 1/3" gray > layer around the circumference. BVTW, I'm assuming an eye round arund 3.5-4" thick. If it's not quite that thick, then lower the heat as soon as you put it in the oven. -sw |
How do you prepare beef eye of round (tricks?)
On Mon, 29 Oct 2018 11:57:15 -0500, Sqwertz wrote:
> On Mon, 29 Oct 2018 11:55:02 -0500, Sqwertz wrote: > >> On Mon, 29 Oct 2018 09:50:25 -0600, U.S. Janet B. wrote: >> >>> On Mon, 29 Oct 2018 10:35:13 -0500, Sqwertz > >>> wrote: >>> >>>>On Mon, 29 Oct 2018 09:16:49 -0600, 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 >>>> >>>>Season heavily and put into 500F oven for 2-3 minutes then lower to >>>>275F and let it go until it reaches 128F (about 4-5 hours depending >>>>on size). The temp will rise to 131-132F after you take it out >>>>leaving you with med-rare. >>>> >>>>Ed will be along recommending 118-120F but that's way too low. >>>> >>>>-sw >>> >>> Will the entire roast be rare or only the center with both ends being >>> 'done' ? >> >> This should be evenly rare all the way through with a 1/3" gray >> layer around the circumference. > > BVTW, I'm assuming an eye round arund 3.5-4" thick. If it's not > quite that thick, then lower the heat as soon as you put it in the > oven. Actually, go down to 250F since this is so much smaller than a rib roast. It will not dry out. -sw |
How do you prepare beef eye of round (tricks?)
On Mon, 29 Oct 2018 09:51:59 -0700 (PDT), Cindy Hamilton
> wrote: >On Monday, October 29, 2018 at 11:16:57 AM UTC-4, 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 > >Here's a typically complex Cook's Illustrated method (brought out from >behind their paywall): > ><https://www.keyingredient.com/recipes/5819493/slow-roasted-beef-cooks-illustrated/> > >I've done it a few times. The worst part for me is remembering that >it needs advanced prep. > >Sheldon will be along saying not to salt meat in advance, but osmosis >appears to work everywhere besides his kitchen. > >Cindy Hamilton thank you, all good information. I, too, want this for sandwiches. Because my husband and I have differing ideas on rare and medium rare , I have a narrow window of doneness. ;-( Janet US |
How do you prepare beef eye of round (tricks?)
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 use to order and roast a lot of meat when he was managing a restaurant. He told me how they do it but I forgot. The restaurant is famous for their prime rib. https://www.amazon.com/photos/share/...5g6JsALp0IAd2n |
How do you prepare beef eye of round (tricks?)
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. |
How do you prepare beef eye of round (tricks?)
On Monday, October 29, 2018 at 11:38:48 AM UTC-10, Sheldon wrote:
> On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 <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 nuttiest thing I ever heard. Considering that it's coming out of your gaping maul, that's something really special. :) |
How do you prepare beef eye of round (tricks?)
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How do you prepare beef eye of round (tricks?)
On 2018-10-29 9:16 AM, 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 > Here's an article from today's Globe & Mail on roasting what are obviously expensive cuts. It's good, even with a split infinitive in the header, but says nothing that the experienced cooks here don't know already! https://www.theglobeandmail.com/life...ly-roast-meat/ http://tiny.cc/zf9l0y Graham |
How do you prepare beef eye of round (tricks?)
On 10/31/2018 7:46 AM, graham wrote:
> On 2018-10-29 9:16 AM, 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 >> > Here's an article from today's Globe & Mail on roasting what are > obviously expensive cuts. It's good, even with a split infinitive in the > header, but says nothing that the experienced cooks here don't know already! > https://www.theglobeandmail.com/life...ly-roast-meat/ > > http://tiny.cc/zf9l0y > > Graham > "Stick the thermometer into the fleshiest part and cook to 125 F for rare, 140 F for medium-rare and 160 F for well-done". Not written by a cook, but by someone who copies bad information and re-posts it. |
How do you prepare beef eye of round (tricks?)
On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote:
> On 2018-10-29 9:16 AM, 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 > > > Here's an article from today's Globe & Mail on roasting what are > obviously expensive cuts. It's good, even with a split infinitive in the > header, but says nothing that the experienced cooks here don't know already! > https://www.theglobeandmail.com/life...ly-roast-meat/ > > http://tiny.cc/zf9l0y > > Graham English isn't Latin. Split infinitives are a non-issue. <https://en.oxforddictionaries.com/grammar/split-infinitives> Cindy Hamilton |
How do you prepare beef eye of round (tricks?)
On 10/31/2018 12:15 PM, Cindy Hamilton wrote:
> On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote: >> On 2018-10-29 9:16 AM, 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 >>> >> Here's an article from today's Globe & Mail on roasting what are >> obviously expensive cuts. It's good, even with a split infinitive in the >> header, but says nothing that the experienced cooks here don't know already! >> https://www.theglobeandmail.com/life...ly-roast-meat/ >> >> http://tiny.cc/zf9l0y >> >> Graham > > English isn't Latin. Split infinitives are a non-issue. > > <https://en.oxforddictionaries.com/grammar/split-infinitives> > > Cindy Hamilton > Uh... what are you talking about? I read a link about how to roast meat. Jill |
How do you prepare beef eye of round (tricks?)
On Wednesday, October 31, 2018 at 12:33:10 PM UTC-4, Jill McQuown wrote:
> On 10/31/2018 12:15 PM, Cindy Hamilton wrote: > > On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote: > >> On 2018-10-29 9:16 AM, 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 > >>> > >> Here's an article from today's Globe & Mail on roasting what are > >> obviously expensive cuts. It's good, even with a split infinitive in the > >> header, but says nothing that the experienced cooks here don't know already! > >> https://www.theglobeandmail.com/life...ly-roast-meat/ > >> > >> http://tiny.cc/zf9l0y > >> > >> Graham > > > > English isn't Latin. Split infinitives are a non-issue. > > > > <https://en.oxforddictionaries.com/grammar/split-infinitives> > > > > Cindy Hamilton > > > Uh... what are you talking about? I read a link about how to roast meat. > > Jill Commenting on Graham's complaint: "It's good, even with a split infinitive in the header", even though he'll probably go to his grave fretting about an ill-conceived English grammar "rule" based on Latin grammar. Cindy Hamilton |
How do you prepare beef eye of round (tricks?)
On 10/31/2018 12:57 PM, Cindy Hamilton wrote:
> On Wednesday, October 31, 2018 at 12:33:10 PM UTC-4, Jill McQuown wrote: >> On 10/31/2018 12:15 PM, Cindy Hamilton wrote: >>> On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote: >>>> On 2018-10-29 9:16 AM, 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 >>>>> >>>> Here's an article from today's Globe & Mail on roasting what are >>>> obviously expensive cuts. It's good, even with a split infinitive in the >>>> header, but says nothing that the experienced cooks here don't know already! >>>> https://www.theglobeandmail.com/life...ly-roast-meat/ >>>> >>>> http://tiny.cc/zf9l0y >>>> >>>> Graham >>> >>> English isn't Latin. Split infinitives are a non-issue. >>> >>> <https://en.oxforddictionaries.com/grammar/split-infinitives> >>> >>> Cindy Hamilton >>> >> Uh... what are you talking about? I read a link about how to roast meat. >> >> Jill > > Commenting on Graham's complaint: "It's good, even with a split infinitive in > the header", even though he'll probably go to his grave fretting about an > ill-conceived English grammar "rule" based on Latin grammar. > > Cindy Hamilton > Sorry, I tend to skip over irrelevant information (split infinitives included). I prefer to get to the meat of things, so to speak. ;) Jill |
How do you prepare beef eye of round (tricks?)
On Wed, 31 Oct 2018 09:57:18 -0700 (PDT), Cindy Hamilton
> wrote: >On Wednesday, October 31, 2018 at 12:33:10 PM UTC-4, Jill McQuown wrote: >> On 10/31/2018 12:15 PM, Cindy Hamilton wrote: >> > On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote: >> >> On 2018-10-29 9:16 AM, 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 >> >>> >> >> Here's an article from today's Globe & Mail on roasting what are >> >> obviously expensive cuts. It's good, even with a split infinitive in the >> >> header, but says nothing that the experienced cooks here don't know already! >> >> https://www.theglobeandmail.com/life...ly-roast-meat/ >> >> >> >> http://tiny.cc/zf9l0y >> >> >> >> Graham Some portions of that artical offer good info but it's not very good for eye round, a fairly lean cut. I like to tie eye round to prevent warping/twisting during roasting... also makes it easy to lift/move without stabbing. I usually buy eyeround when it's BOGO (this week, bought four eye rounds and four top rounds). I season prior to freezing; cracked pepper, Penzeys celery salt (more celery seed than salt), granulated garlic, a sprinkle of MSG. When about half thawed I place it in a hot 400º oven for 15 minutes, than lower the temperature to 360º. It'll have a meat thermometer inserted so I'll take it out at 135º for med. rare. Roasting half frozen ensures juiciness for lean roasts. I let it rest about 15-20 minutes depending on thickness. Naturally yoose need to know your oven, many ovens are inaccurately calibrated... it's a good idea to use an oven thermometer as well as a meat thermometer. Extremely important: have a *sharp* CARBON Steel knife for carving... there is no such thing as a *sharp* stainless steel knife... even electric slicing machines with SS blades are DULL. Lotsa idiotic BS follows. . . . >> > English isn't Latin. Split infinitives are a non-issue. >> > >> > <https://en.oxforddictionaries.com/grammar/split-infinitives> >> > >> > Cindy Hamilton >> > >> Uh... what are you talking about? I read a link about how to roast meat. >> >> Jill > >Commenting on Graham's complaint: "It's good, even with a split infinitive in >the header", even though he'll probably go to his grave fretting about an >ill-conceived English grammar "rule" based on Latin grammar. > >Cindy Hamilton |
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