Finally—-Eye Round in the SV (Fork Tender!!)
I finally got some Eye Round to do my Sous Vide Test for tenderness.
Some of you might remember that being able to turn Tough Meat into Tender Meat was one of the 2 main reasons I was thinking of buying an SV Oven.
So I saw Eye Round in the “Giant” sale flyer on a 40% off sale.
So Mrs Bear was going there anyway, so I told her if they end up less than $5 a pound Get one, and if they were under $4, get two of them.
So they were $3.29 & she brought 2 of them home!!!
Then I went on my hunt to see just what temp & how long I wanted to try for my first attempt.
The internet, as usual, was all over the place, running from 12 hours to 50 hours, with temps varying from 130° to 138° for a 3 pound piece of Eye Round.
However the biggest percentage of them were using 131° to 134° for between 24 and 30 hours.
So I decided to try 132° for 27 hours on the first 3 pound Half Eye Round, and see what happens.
BTW: This Roast was 4" thick @ the Thickest point.
So I cut both Eye Rounds in half, seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends of all 4 pieces.
Stuck 3 of them in the Freezer & put one in the Fridge.
Then the next day I put the one in my Sous Vide Supreme, set it at 132°, and let it roll for 27 hours.
What happened was UNBELIEVABLE !!!
This thing came out “Fork-Tender” and Mighty Tasty!!
I cut two nice small steaks for Me & the Mrs.
Mrs Bear added Mashed Taters with Gravy, Peas, and Some Tater Tots with gravy too.
Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.
I’ll post some Sammies in the next few Days.
This Result, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!
Hope you all enjoy the Pics (Below),
Two Whole Eye Rounds @ $3.29 per pound:
Cut each one in half, and add CBP, Onion Powder, and Garlic Powder:
Vac Bagging 4 seasoned Eye Round Roasts. Freeze 3, Fridge one:
One 3 pound Roast in Sous Vide Supreme. Two Tablespoons adding weight:
Set at 132° for 27 hours:
One Steak for the Bear & One Steak for the Mrs:
132° Fork Tender Eye Round Steak: