After pouring over posts by Sowsage, Chopsaw, and the Bear I went to Sam's and picked up a five pound Eye of Round. I trimmed what little fat there was and brushed on some EVOO, coated it with Montreal Steak Seasoning, and bagged it for a night in the fridge.
The next day at one in the afternoon I had the sous vide pot fired up to 129º and dumped the roast in for a 28 hour bath. It just barely fit into my 4 gallon pot and I had to weight it down, added water twice over the cook to keep things covered. So today at five it was ready to pull
Then go for a quick sear with the torch. Boy howdy, I love playing with that torch!
I was fairly confident the eye was going to be sufficiently tender so that afternoon I assembled a artichoke frittata. I make these about once a month and they are a treat, learned from my mama. I sautéed some chopped onion in olive oil over medium heat and then added the baby artichoke hearts
Stirring and flipping pretty much constantly just as they began to brown a bit I poured in seven scrambled eggs and reduced the heat a bit until the eggs began to firm up. Then came the tricky part, flipping that sucker, Sorry, no pics of that, but it takes a Pamm'd up dinner plate and a pair of high heat oven gloves to get it back in the pan. After the flip I returned the heat to medium for a couple of minutes, then put the pan into a 325º oven for 12 minutes. What comes out always makes me happy!
I had a nice buttery tater ready to go, was able to cut the eye of round with a butter knife, and the frittata was heaven
Used a little horseradish and had a nice glass of cab with dinner.
Overall I was thrilled with the flavor and texture of the beef, this is a great way to produce a meal that doesn't break the bank yet is very satisfying. Today will be a open-faced beef sammy with brown gravy and then some work with my meat slicer. Kudos to the Bear, Chopsaw, and Sowsage for showing me the way. Thanks for looking! RAY
The next day at one in the afternoon I had the sous vide pot fired up to 129º and dumped the roast in for a 28 hour bath. It just barely fit into my 4 gallon pot and I had to weight it down, added water twice over the cook to keep things covered. So today at five it was ready to pull
Then go for a quick sear with the torch. Boy howdy, I love playing with that torch!
I was fairly confident the eye was going to be sufficiently tender so that afternoon I assembled a artichoke frittata. I make these about once a month and they are a treat, learned from my mama. I sautéed some chopped onion in olive oil over medium heat and then added the baby artichoke hearts
Stirring and flipping pretty much constantly just as they began to brown a bit I poured in seven scrambled eggs and reduced the heat a bit until the eggs began to firm up. Then came the tricky part, flipping that sucker, Sorry, no pics of that, but it takes a Pamm'd up dinner plate and a pair of high heat oven gloves to get it back in the pan. After the flip I returned the heat to medium for a couple of minutes, then put the pan into a 325º oven for 12 minutes. What comes out always makes me happy!
I had a nice buttery tater ready to go, was able to cut the eye of round with a butter knife, and the frittata was heaven
Used a little horseradish and had a nice glass of cab with dinner.
Overall I was thrilled with the flavor and texture of the beef, this is a great way to produce a meal that doesn't break the bank yet is very satisfying. Today will be a open-faced beef sammy with brown gravy and then some work with my meat slicer. Kudos to the Bear, Chopsaw, and Sowsage for showing me the way. Thanks for looking! RAY