Eye of Round - Prune, Peppercorn and Herb Marinade

QSis

Grill Master
Staff member
Gold Site Supporter
I've never had luck with eye of round, but Peep loves it, so after seeing this recipe on Chris Kimball's Milk St. newsletter, I thought I'd try it.

http://recipes.177milkstreet.com/recipes/prune-peppercorn-and-fresh-herb-rubbed-roast-beef

Yes, it sounds odd, but I figured I'd try anything to tenderize and flavorize this usually tough cut of meat.

I followed the recipe exactly.

The beef turned out much more tender than I'd ever been able to achieve before. Not sure if it was the marinade or the roasting technique.

I didn't think the flavor of the marinade added anything, really.

I would try the roasting technique again, without the prunes.

Lee
 

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ChowderMan

Pizza Chef
Super Site Supporter
aahhhhh. so you've fallen down the 'low&slow' rabbit hole <g>

lean meats / cuts don't do well at high temp roasts. the higher temp difference oven-to-center (where you're measuring . . .) results in the outside becoming over heated/ over cooked / hard / dry / tough / other-unmentionables-apply.....

try a nice bone in pork roast at 275' - that'll set you off!
 
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