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Help cooking an Stuffed Eye of Round tonight ?
Posted on 9/4/14 at 2:38 pm
Posted on 9/4/14 at 2:38 pm
Purchased a 2.5lb eye of round stuffed with peppers, onions, and garlic for dinner tonight. The package suggest cooking at 350F for 1hour uncover, then add 2 cups liquid and cook covered for for 1.5hrs. That method seems a lot liquid for 2.5 lbs and making a pot roast.
Im thinking about either searing the eye or round, deglaze and then throw it in the oven for 2.5 hours at 300F or start in the oven at 500F, shut of the oven off, and cook in there for 2 hours. Any suggestions are greatly appreciated.
Im thinking about either searing the eye or round, deglaze and then throw it in the oven for 2.5 hours at 300F or start in the oven at 500F, shut of the oven off, and cook in there for 2 hours. Any suggestions are greatly appreciated.
This post was edited on 9/4/14 at 2:45 pm
5
Posted on 9/4/14 at 2:45 pm to NickyT
Use a meat thermometer and take it to desired interior temperature.
Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F
Rare (saignant) cold red center; soft 52–55 °C 125–130 °F
Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F
Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F 145 °F and rest for at least 3 minutes
Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F
Well done (bien cuit) gray-brown throughout; firm 71 °C+ 160 °F+ 160 °F for ground beef
Meat will continue to cook after you take it out, as you may know. So I usually pull it about 5-7 degrees under my optimal internal temp.
Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F
Rare (saignant) cold red center; soft 52–55 °C 125–130 °F
Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F
Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F 145 °F and rest for at least 3 minutes
Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F
Well done (bien cuit) gray-brown throughout; firm 71 °C+ 160 °F+ 160 °F for ground beef
Meat will continue to cook after you take it out, as you may know. So I usually pull it about 5-7 degrees under my optimal internal temp.
Posted on 9/4/14 at 2:48 pm to NickyT
Get oven hot, cook for 1 hour and turn off. Do not open over for 2-3 hours.
Posted on 9/4/14 at 2:51 pm to djangochained
quote:
Get oven hot, cook for 1 hour and turn off. Do not open over for 2-3 hours.
Thats what Im leaning towards, get a nice char at 500 and then shut it down. Make a gravy with the drippings after.
Posted on 9/4/14 at 2:58 pm to NickyT
I'd sear it in the dutch oven on the stove after you preheated the oven with the dutch oven inside.
Then cut the heat way down and roast it low and slow until it reached the desired internal temp.
Then cut the heat way down and roast it low and slow until it reached the desired internal temp.
Posted on 9/4/14 at 3:06 pm to NickyT
I'd like to know how it turns out. I've never had much luck with eye of the round. I find them easily dried out during cooking. I've used that high heat, turn off the oven overnight method before, years ago, but that was just okay. Just not my favorite cut.
Posted on 9/4/14 at 3:09 pm to NickyT
Keep it med-rare or it'll be bootleather. Slice it thin.
Posted on 9/4/14 at 3:14 pm to OTIS2
quote:
Keep it med-rare or it'll be bootleather.
Thats a concern of mine and wondering thats is why the package suggest 2 cups liquid.
Posted on 9/4/14 at 3:22 pm to NickyT
Maybe. I've smoked them more than anything else...using a water smoker and pulling at med rare (turns out very nice).
Posted on 9/4/14 at 3:59 pm to OTIS2
Hard to get the stuffing warmed up on a stuffed one, plus the meat is not thick all the way through so it will cook faster like a stuffed pork chop does in the areas above and below the stuffing. Have to be careful where you place the meat thermometer to get a true reading on the meat itself.
Posted on 9/4/14 at 10:49 pm to NickyT
How did it come out?
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