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I asked DH to buy beef tenderloin and he came home with eye of round roast. What to do?
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Anonymous
| I have no idea how to cook eye of round roast. This is going to be our christmas eve dinner so it needs to be delicious. Does anyone know the best way to cook so it's tender and flavorful? |
Anonymous
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Wow, that is almost a polar opposite cut. You might want to try this, looks pretty easy
http://chowhound.chow.com/topics/608907 For something like Xmas Eve I'd probably freeze it and buy the tenderloin. |
Anonymous
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How about sauerbraten? That is what we are doing.
http://events.nytimes.com/recipes/6503/1983/02/02/Rhineland-Sauerbraten/recipe.html |
Anonymous
I would freeze it and go and buy the tenderloin. Christmas dinner is special....I would be bummed to have to eat a roast. Then after christmas you can find a good roast recipe or maybe one for the slow cooker. |
Anonymous
| Do-over. Freeze it and get the tenderloin. |
Anonymous
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Check this out - Cook's Illustrated reviews the different cuts of beef and gives recommendations for how best to prepare them. Eye of round did NOT get a good review. I agree with the previous posters. Freeze the eye of round for another time and go out and buy a better cut of beef.
http://www.cooksillustrated.com/images/document/howto/ND02_BeefRoasts.pdf |
Anonymous
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Are you sure we aren't married to the same man? Or twins separated at birth? That is totally something my beloved DH would do.
I'd explain to him as nicely as I could why it won't work for Xmas Eve and have him go get a new roast (if time and funds allow, of course) and freeze the eye of round until you have a reason to use it (chili? burgers?). And if time and funds don't allow, assign him the research of the best way to make something tasty and appropriate out of it. |
Anonymous
| I would also freeze it and go to the store myself. You can put the round in the crockpot after Christmas is over. |
Anonymous
|
Agree to get something else if you can. If you can't, then look for a braising recipe with a strong flavor to mask the quality of the meat. Here is something that might work:
Beef with Wine Sauce 1/4 cup butter 2 pounds flank steak (or other braising meat) 2 cloves of garlic 1/2 tsp salt 1/4 tsp basil 1/4 tsp rosemary 1/4 tsp oregano 1 8-oz can tomato sauce 1 cup good red wine 1/8 cup parsley 1. Mix together all ingredients but butter and meat in a small bowl, set aside. 2. Pat meat dry, cut off excess fat. Melt butter in dutch oven and brown meat on all sides, then pour off excess fat. 3. Pour wine mixture over meat, bring to a boil, and then and cook for about 2 hours on medium-low heat. 4. Remove meat, slice, return to pot and cook until tender. At this stage you can add mushrooms, carrots, potatoes, etc depending on how much liquid there is in the pot. |
Anonymous
| OP, please tell us what your husband said when he came home with the roast. Is he just clueless or what? |
Anonymous
| OP here- DH is sort of clueless. The meat looked good and he didn't want to spend $100 on the beef tenderloin since DS and D Nephew would just gobble most of it down. However, I have since gone out and bought a tenderloin for the Christmas dinner. I plan to serve it so the boys can't make pigs of themselves before everyone has a chance to get some. |
Anonymous
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When you are ready to make the eye roast, this looks crazy but actually comes out perfectly and tastes amazing.
http://allrecipes.com//Recipe/high-temperature-eye-of-round-roast/Detail.aspx |