I have blogged about grass-fed eye of the round beef in the past. I decided to chat about it again because I made it recently and it was a smashing success (again). It was such a success because it was rich in flavor and mega tender to boot, not to mention cheap.
But, if you know anything about the different cuts of beef, eye of the round is usually known as a tough-y. The game is changed though. Now, you can use a sous vide to gently cook it for hours and hours and hours, effortlessly, and yielding a result that is as tender as any other cut in my opinion. Even better is that you don’t pay out the nose for this particular cut. It’s one of the cheapest so that makes everyone extra happy.
Cheap and Tender – that should be a country song.
Using a sous vide to cook it is the best way in my opinion (yeah, those cost money, but pay for themselves over time when you make things like I’m writing about today).
This past time, however, I made it just a tiny bit differently than the last time. I dare say, I like it better this time. Here’s what I did…