Holy cow, he’s that Brit, the most popular baby on the Internet, and he’s grown up and a Doper? Hi!
Next thing you’ll tell me the Dancing Baby is a Charter Member.
The Dancing Baby is Ed Zotti after an all-night absinthe bender.
Hello_Again:
Eye of round does really well using the slow-roasting method for roast beef. I mean, it’s not mouth buttery but it’s good. Better than you’de think, really.
You salt it well all over, rub on some pepper and herbs, wrap it in saran wrap, and let it sit 24-48 hours in the fridge.
Unwrap it, rinse off the salt, pat dry, reapply herbs, sear sides for brownness.
Place on roasting rack, roast at 225F until a thermometer registers 115 for medium rare (approx 1.5 hrs for 4 lb roast). I do not advise roasting it well done. And you can’t roast this cut by any high heat method. It will contract and turn inedible.
Yep, that’s pretty much the only preparation I’ve had of eye of round that was reasonably good. The other thing I dislike about it is the flavor is just not beefy.
BigT
March 14, 2013, 7:09pm
44
Mangetout:
Meanwhile, I may report the store to Trading Standards, as this is a fairly clear case of deliberate mis-labelling - it would have been a bargain for fillet, but it’s expensive for silverside.
I’d contact the store first and make sure they weren’t the one who were duped. Heck, while the chance is rather small, it wouldn’t surprise me if the problem was that the supplier is not from your country and thus uses different labeling.
BigT:
I’d contact the store first and make sure they weren’t the one who were duped. Heck, while the chance is rather small, it wouldn’t surprise me if the problem was that the supplier is not from your country and thus uses different labeling.
It’s not just a retail meat store - it’s a proper instore butcher. I don’t think they can reasonably be unaware of what they’re doing.