Author Topic: Another poor man cut  (Read 4971 times)

icebob

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Another poor man cut
« on: February 28, 2016, 09:38:46 PM »
Someone post a recipe for a slow cooked eye of round roast, made me think.... what about sous vide... end up on this article, so next project, 30hrs Eye of round roast!

https://www.pratesiliving.com/30-hour-sous-vide-eye-of-round-roast/2/
Bob from Cahokia, IL

DivotMaker

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Re: Another poor man cut
« Reply #1 on: February 29, 2016, 07:59:45 PM »
Going to have to try this one, Bob!  Thanks!
Tony from NW Arkansas
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SconnieQ

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Re: Another poor man cut
« Reply #2 on: March 01, 2016, 09:35:35 PM »
I was thinking the same thing when I saw the post on the smoked eye of round. Thanks for the link. I'll be trying this. Could put a little cold smoke on the eye of round before sous vide too. That Searzall would be mighty handy for a project like this. Keep thinking I need one of those.
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icebob

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Re: Another poor man cut
« Reply #3 on: March 02, 2016, 06:59:08 AM »
The more I use the searzall the more convenient I find it!
Bob from Cahokia, IL

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Re: Another poor man cut
« Reply #4 on: March 02, 2016, 08:13:00 PM »
The more I use the searzall the more convenient I find it!

I love it!  My son has found even more ways to use it than me!
Tony from NW Arkansas
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icebob

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Re: Another poor man cut
« Reply #5 on: March 17, 2016, 05:09:40 PM »
Gave the Eye of round roast a try, 131f for 30 hrs.... was awesome, really tender, real close to tenderloin! I finished it with the searzall. One step I forgot was to sear prior going in the bath, and will make sure I do next time as the roast render quite some juice and was more like medium temp than medium rare... Was a nice feast tho, roasted tater, mixed veggies and a black pepper sauce pimped up with the juice in the pouch. This will become a regular in the rotation, sorry forgot to take a pick after slicing...
Bob from Cahokia, IL

DivotMaker

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Re: Another poor man cut
« Reply #6 on: March 17, 2016, 10:39:11 PM »
Looks good, Bob!  I'll have to try this one!
Tony from NW Arkansas
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icebob

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Re: Another poor man cut
« Reply #7 on: March 28, 2016, 08:06:04 PM »
Did it again, still 30 hrs but this time seared before and after.... yummy ;), next time a lil smoke before the initial sear! this is the broken dude (dudette!) tenderloin!
Bob from Cahokia, IL

DivotMaker

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Re: Another poor man cut
« Reply #8 on: March 28, 2016, 08:07:55 PM »
Nice, Bob!
Tony from NW Arkansas
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ArsenalFan

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Re: Another poor man cut
« Reply #9 on: May 13, 2016, 03:57:40 PM »
How are you making the sauce/gravy that you're putting over the top of the meat when you're serving it?
Ben
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icebob

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Re: Another poor man cut
« Reply #10 on: May 14, 2016, 07:43:42 PM »
It's beef broth, red wine, some of the juice from the roast pouch, whole black pepper, thicken with a roux ( flour and butter, just google it!) and a little of heavy cream until I get a nice tan color... bring to a boil and simmer until the sauce cover the back of a spoon. Hope this help.
Bob from Cahokia, IL

ArsenalFan

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Re: Another poor man cut
« Reply #11 on: May 15, 2016, 01:17:57 PM »
It's beef broth, red wine, some of the juice from the roast pouch, whole black pepper, thicken with a roux ( flour and butter, just google it!) and a little of heavy cream until I get a nice tan color... bring to a boil and simmer until the sauce cover the back of a spoon. Hope this help.
Thanks!
Ben
Solon, OH
Smokin-It #3D
MES30 (using as cold-smoker...nevermind, fixed)
MES40 (currently used as a re-wiring project)