This thing was amazingly tender and perfect texture, but it was lacking in flavor, did I under season it , or is this indicative of this particular cut of meat???
by stripes177
13 Comments
sillyshoestring
Most likely the cut, since it’s so lean. I think it’d be the perfect type of thing to serve with a gravy made from the drippings in the bag. A dry brine before sous vide could help the salt penetrate to the meat too.
shadowtheimpure
Eye of round isn’t a flavorful cut on its own. It really does best on a sandwich with a flavorful sauce or spread…oh, and definitely cheese.
OzoneLaters
Did you put it in a bag to sous vide or just directly into the water?
randomname10131013
I bought a deli slicer just for this purpose! Best French dips ever, from eye & bottom round.
TrueEclective
I just did this too, but for 30 hours. It wasn’t my favorite and next time I’ll go with chuck roast I think. I don’t like the fattier meat, but this was too dry and bland.
allsunny
This is the kind of meat you buy to stay alive, not to enjoy life.
Equivalent-Collar655
When it’s a roast you can’t be sparingly on the seasoning.
Equivalent-Collar655
It tastes a lot better when it’s medium rare. I would test the accuracy of your emersion heater by using an instant read digital thermometer.
Useful-Artichoke-954
Don’t you think the texture is a little bit funky? It is tender, but …. I tried once and went back to 8-12 hours at most.
salesmunn
Gravy from the bag juices is key here.
House_Way
eye of round is NOT inherently flavorless. quite the opposite – it’s a hard working beefy leg muscle. but it has very little surface area if you slice it into thin deli rounds (which is what everyone does). so you need to dry brine it at least overnight to make sure salt gets all the way inside.
Separate-Abrocoma-31
Mmmmmmm. I use eye round instead of London Broil for roast beef. Never disappoints. Great cook
nickyno
I did one at 130 for 24 hours, rested over night in the fridge, then smoked it to 130 before a sear over charcoal.
Really good. The smoke helps add *some* flavor to it, but yeah, it’s not a great cut to have on its own. Excellent sandwich meat though!
13 Comments
Most likely the cut, since it’s so lean. I think it’d be the perfect type of thing to serve with a gravy made from the drippings in the bag. A dry brine before sous vide could help the salt penetrate to the meat too.
Eye of round isn’t a flavorful cut on its own. It really does best on a sandwich with a flavorful sauce or spread…oh, and definitely cheese.
Did you put it in a bag to sous vide or just directly into the water?
I bought a deli slicer just for this purpose! Best French dips ever, from eye & bottom round.
I just did this too, but for 30 hours. It wasn’t my favorite and next time I’ll go with chuck roast I think. I don’t like the fattier meat, but this was too dry and bland.
This is the kind of meat you buy to stay alive, not to enjoy life.
When it’s a roast you can’t be sparingly on the seasoning.
It tastes a lot better when it’s medium rare. I would test the accuracy of your emersion heater by using an instant read digital thermometer.
Don’t you think the texture is a little bit funky? It is tender, but …. I tried once and went back to 8-12 hours at most.
Gravy from the bag juices is key here.
eye of round is NOT inherently flavorless. quite the opposite – it’s a hard working beefy leg muscle. but it has very little surface area if you slice it into thin deli rounds (which is what everyone does). so you need to dry brine it at least overnight to make sure salt gets all the way inside.
Mmmmmmm. I use eye round instead of London Broil for roast beef. Never disappoints. Great cook
I did one at 130 for 24 hours, rested over night in the fridge, then smoked it to 130 before a sear over charcoal.
Really good. The smoke helps add *some* flavor to it, but yeah, it’s not a great cut to have on its own. Excellent sandwich meat though!