tjr wrote:Cynthia, that's very similar to Paula Deen's method, called Burgundy Beef Roast in her The Lady & Sons Southern Country Cookbook: Marinate the roast in Burgundy overnight, then roast at 500F for 5 minutes/lb (28 minutes in your case), then turn the oven, cover with foil and leave in for 40 minutes.

I've seen a similar method for standing or rolled rib roast, although sometimes it calls for leaving the roast in the turned off oven for a much longer time.

Well, the method worked quite well -- and happily didn't require the overnight soak. So it could be gotten out of the way rather quickly. Not competition for a standing rib roast, but nice enough to do it again should I ever again see this cut on sale.

ronnie_suburban wrote:

tjr wrote:

ronnie_suburban wrote:

Puckjam wrote:Fantastic for homemade beef jerky.

Yes on the jerky. In reference to another post upthread, I don't think there's enough intramuscular fat -- or fat in general -- in an eye of round for a successful pastrami or corned beef. Just my .02.

=R=

That sort of depends on what you're going for in cb or pastrami. I prefer a much less fatty product for sandwiches. Lately when I've made pastrami, I've smoked it and then cooked it sous vide so it stays reasonably moist. But yes, if you're looking for the New York deli style hot corned brisket, eye of round would make a poor substitute.

Vienna Beef manufactures bottom round corned beef plus bottom and eye round pastrami for deli slicing:
https://www.viennabeef.com/products-bra ... our-store/
https://www.viennabeef.com/products-bra ... our-store/

Well, the most important thing is to cook what you like. In the end, nothing matters more than that.

I've tried those Vienna alt-cut products and don't care for them but I really like their turkey pastrami, even knowing full well that it's some sort of quintessential Frankenfood. The fact that it isn't totally dry is a testament to food technology.

=R=

Hi,
FWIW, I used Vienna pre cooked flats back in The Standard Club’s glory days of $10M+ annual F&B revenue. (Unlike the Casino Club, Standard Club members were not drinkers.)
(Foodservice on five floors plus room service.)
Pre cooked flats for a la carte and banquet mini Rueben’s, Vienna cooked tongue for the chopped salads and we cooked whole Vienna brisket in house for lunch buffet carving stations. The lean pre cooked flats weren’t ideal, but griddled on Kauffmann’s corn rye, with 1000 island and kraut, it was still mighty tasty.

My vote would be stew meat.

jlawrence01 wrote:My vote would be stew meat.

IMO, stew meat is better with some fat and collagen. Eye of round is too lean for stewing.

Yeah, I've never gotten good stew results with eye of round. It's just not a good slow, long-cooking cut. The best I've ever done with the cut is the put it in a hot oven and then turn it off method mentioned above, but even that was lackluster (in my opinion), that I would just rather buy some pork at a comparable price and cook that instead. It's just a useless cut of beef for me, still.

How about some Lebanon bologna?

tjr wrote:How about some Lebanon bologna?

https://tastecooking.com/legend-lebanon ... f%20spices.

Definitely legendary. I also picked up some butcher bologna this fall in Gettysburg. Sort of "Lebanon Lite" it was quite good. PA does some great smoked sausages.

tjr wrote:Definitely legendary. I also picked up some butcher bologna this fall in Gettysburg. Sort of "Lebanon Lite" it was quite good. PA does some great smoked sausages.

Hi,
Years ago, a US Army bandsman pal gifted me with the real McCoy from his home town in Lancaster county.
BTW, they also make some of the best potato chips in PA.

tjr wrote:How about some Lebanon bologna?

Nice. I never even thought about making that at home. I usually pick a couple varieties up when I visit my brother-in-law and his family in Hershey, PA (Setzer's is one of the usual brands -- both their regular and their sweet--how odd to see your lunchmeat come in a "sweet" form.) It's a nice once-a-year treat for me, along with some scrapple.

I'm late to this discusion, but I'm partial to EoR for Charlie the Butcher type sandwiches. I've read all sorts of discussions of his methods, and also the Cook's method mentioned above, and, IIRC, Kenji's discussion somewhere. I've done it now half a dozen or so times and the 4 lbs of sliced roast beef disappears in a vanishingly small period of time. Basically, it's salt it all night, cook it really low and slow, reverse sear, let it cool, and then slice it really thin. It's pretty necessary to have an electric slicer.

My go-to. BTW, here's an interesting Serious Eats discussion on a nearby topic:https://www.seriouseats.com/tri-tip-roast-beef-recipe

Geo

Neighbor had a eye of round she asked me to cook, she buy, I fly, or something like that. There was four but we barely made a dent. She took the remainder home to chill and slice on her deli-slicer and use for Italian Beef sandwiches in a day or two.

Bride was right by Nottoli on Harlem and picked up Turano bread, giardiniera and some of Nottoil's beef gravy, which was terrific.

All in all the somewhat homemade Italian Beef was surprisingly tasty. Easy as pie since I started with already sliced beef, simmer gravy, add beef, assemble, eat, repeat.

click to enlarge




Italian Beef, count me a fan!

Geo wrote:I'm late to this discusion, but I'm partial to EoR for Charlie the Butcher type sandwiches. ...BTW, here's an interesting Serious Eats discussion on a nearby topic:https://www.seriouseats.com/tri-tip-roast-beef-recipe

I've made some excellent EOR roast beef sandwiches via sous vide. After trying sear-before and sear-after methods, the best result was don't sear at all. Could be because there's such a limited amount of fat on EOR. Same method as I used for Italian beef, just left out the seasoning. Very long cooking is key.

I've made tri-tip on the grill occasionally and it is excellent. But, ironically compared to where Sasha lives, it's cheaper to buy a cheap rib roast or tenderloin around here. Supermarket tri-tip is hard to find and slightly pricey.

tjr wrote:I've made tri-tip on the grill occasionally and it is excellent. But, ironically compared to where Sasha lives, it's cheaper to buy a cheap rib roast or tenderloin around here. Supermarket tri-tip is hard to find and slightly pricey.

Elsewhere on this board, someone went to Costco to find tri-tip in the case. He asked if could buy the cryovac packed tri-tips. The price was lower, so much so the meat department guy showed the price difference to his manager to affirm.

Just check the rib roasts for price cut up and those in cryovac, it is always cheaper in cryovac. It will give you an orientation on cost savings for the tri-tips.

Regards,
CAthy2