Eye of Round - Sous Vide
eye of round is a very flavorful but very lean cut. this recipe uses the long, slow sous vide process to break down some of the toughness of the cut, leaving you with a more tender bite.
Although we haven’t tried it here, if you’re up for a 12+ hour sous vide experience, this would make a great corned beef recipe.
PREPARATION
With a sharp knife, cut off the fat cap and silverskin beneath (otherwise it gets tough and chewy)
If marinating— use whatever marinade sounds delicious to you. Make sure there’s salt and a bit of acid (wine, vinegar, etc.) involved. Place roast and marinade in a sous-vide bag and let absorb for 30 minutes.
If doing a dry rub, rub roast with 1 tablespoon oil and season very liberally with salt, pepper, and/or a dry rub mix. Add a little oil to the sous vide bag and add the roast.
For perfect medium rare, sous vide at 130 degrees for AT LEAST 8 hours (this is minimum)— the longer you sous vide, say 10 or 12 hours, the more tender your roast beef will be at the end.
Remove roast from sous vide bag and pat dry with a paper towel (patting the meat dry allows for browning— if it’s wet, it won’t brown)
Heat 1-2 tablespoons oil in a pan until shimmering hot.
Sear roast for about 6-8 minutes, turning every 1.5-2 minutes, until sides are browned (you can skip this step but it adds flavor)
Remove from heat and let rest 5-10 minutes to reabsorb its juices
Sharpen your knife and slice very thin across the grain for the most tender bite
Serve with horseradish sour cream or a red wine reduction LIKE THIS ONE… or LIKE THIS ONE