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Eye of the Round

post #1 of 3
3/16/08 at 8:35am
Thread Starter 
looking for new ideas or a great way to cook this cut. Anyone?
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post #2 of 3
3/16/08 at 9:01am
I think Cook's Illustrated had an article in its January/February issue about how to roast this and have it turn out tender. I tried roasting it conventionally and found it TOUGH. Their method seemed to make sense. You have to be a member to read the whole recipe, though. I recall they sliced it very thinly after resting.

Slow-Roasted Beef with Red Wine Pan Juices (For a Cheap Roast)* Recipe - Cook's Illustrated=
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post #3 of 3
3/19/08 at 10:55am
Thread Starter 
Thanks Mezz. I ended up doing it in a salt crust, I've done all sorts of different things even confit.

I like the flavor of that cut, and the leanness, but it is a challenge finding a great way to cook it. I'll check out the cook's illustrated link you posted.
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