Top Round and Eye of the Round Roasts

[patntamsbeef]

I have been practicing for a Wine and Beef Tasting event I am doing with a Local Winery next month. It is an attempt to use up Eye of the Round and Top Round Roasts. I call Round the "Cracker or Bread Meat" as you generally are putting some thing on it.

To my way of thinking, I like to offer variety. Flavor and texture can be evaluated outside the context of Personal Preference. For example, you may like Pepsi,Coke, 7-up or Dr pepper. But the Carbonation and fullness of flavor can be evaluated seperate of personal preference if that makes sense. So, for these events, I am trying to come up with peppered or spicy rubs, Sweet Marinades and probably Wine Marinades to give variety.

I have three Flavors I did. Below is a Pepper and Garlic Rub. I am experimenting using fresh Pressed Garlic and Onions rather than Dried Powder. I am Also cutting slits into the Beef and inserting Sliced Garlic Cloves




The next is an Apricot Brandy Sauce that has been really popular with people who don't like Spice/pepper



I didn't take a piture of the Chipolte unfortunately...I know, I know, it didn't happen if there is no Qview, LOL.

I ran these on my ECB for about 31/2 hours and pulled them These are the Platters of Beef.





All three have their fans. The Texture has a nice bite but without being mushy. LOL, anytime you can cut round with Plastic forks and knives, you have done ok in my book

 

[northern greenhorn]

That is some mighty fine lookin beef, i think I just drooled on the computer desk. Did you inject these w/ anything?

 

[patntamsbeef]

Thanks,

I inject Apple Cider Vinegar in the Pepper Garlic and Marinade in it for three hours before the Rub.It is part of the tenderness. I use Apple Cider Vinegar because I feel it is Relatively Flavor Nuetral.

On the Chipolte, I inject as well as Marinade. Same with the Apricot Brandy.

I find especially Round to be a really dense Meat that doesn't accept a lot of injection