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.
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.
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jlawrence01 wrote:My vote would be stew meat.
tjr wrote:How about some Lebanon bologna?
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.
tjr wrote:How about some Lebanon bologna?
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.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
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.