V. Mac’s Beef Tips – February

Did You Know?

An Eye of Round Roast can be A Lean Substitute for Prime Rib

An Eye of Round Roast is known to be the leanest of all beef cuts. In our case, the roasts are from naturally lean Charolais (Char-Lay) Steers which are grassfed, making our roasts extra, extra lean------- We call them “Triple Lean”. If done right, they can really be good. However, if not, they can be tough and dry.

One of our customers, Chris Herko, sent us her favorite recipe for Eye of Round Roast that was passed to her from her Mother-In-Law. We tried the recipe and it was truly a tasty, mouth-watering, eating experience. It made the low cost Eye of Round Roast ($6.00/lb) work nearly as good as a much more expensive Prime Rib Roast ($16.00/lb). Chris’s recipe is as follows:

1. Let the Eye of Round Roast thaw and reach room temperature before starting.
2. Place the Roast in a foil covered roasting pan with ½ inch of water in the pan.
3. Sprinkle the Roast moderately (on all sides) with garlic salt. (You may choose to use other treatments or rubs of your choice.)
4. Browning the Roast in a preheated 500 degree oven for 7 to 8 minutes per pound of Roast will produce a medium rare dish.
5. At the end of the browning time, turn off the oven and leave the Roast sit for 1 hour.
   
6. DO NOT OPEN THE OVEN DOOR DURING THIS TIME.
   

Regarding the gravy, after removing the Roast from the oven, use the broth and scrapings from the roasting pan to mix for brown gravy. Place the Roast on a platter and cover with foil in a 125 degree oven until the gravy is ready to serve.

Don’t forget the horseradish!


V. Mac
www.baldwinbeef.com

Jesus said: “You shall know the truth and the truth (that you know) shall make you free.” John 8:32