EYE of ROUND - Sous Vide method
"I followed the recipe provied by
Bearcarver
and it came out great."
Awesome, yes!! More incredibly AWESOME!! Difficult to keep everybody out of the way so the cook get in there!!
This was the first time for an eye roast. First time also to use my new Sous Vide and first time with my brand new ChefChoice 615 slicer. What a combo!!
Peggy's choice is always a hot beef sandwich out with mashed and gravy and the aim point for trying your recipe is for tonight's dinner. And then vac/seal slices for individual sandwiches and freeze. A lot of Sammy’s for the future.
I used a five pound eye of round from Sam’s and followed your Step-By-Step pretty carefully. The sous vide is so easy and I went 132 degrees and 21 hours. I did vary in that I added two chopped carrots and celery; sliced red onion and 1/4 cup cider vinegar into the bag for added flavor. I spiked the meat with garlic slivers, seasoned with SPOG and laid in bag on top of veggies. Vac/sealed and into old canner pot with weights to hold it down. Amazed the temp held throughout at 132 degrees and confirmed by instant read thermometer. I can trust the sous vide accuracy.
At 21 hours, I removed the bag and snipped a small corner off to drain the juice (3 cups) then cut the top off and removed the meat. Since we want gravy I threw the veggies away (not cooked tender anyway). I would have cooked them and puréed for au jus. Seasoned the juice for later and retained.
I hand sliced off a small piece off the end to check doneness -- not much pink left. I put the meat on a foil lined pan and brushed on melted butter. Seasoned generously with Lowry’s Seasoned Salt, then under the broiler rotating the meat every three minutes until nicely crusted all around.
Now, onto the slicer... Peggy and I favor thin sliced meat sandwiches, impossible for me with a knife. So the 615 model seemed right for me. First slice and so amazing!! So easy!! In just minutes it’s all sliced and ready to bag. We stacked in four slice piles enough for one sandwich with onion, horseradish sauce and cheese. Yummy. Placed in bag, added about an ounce of juice, sealed and into the freezer for many great sandwiches.
Next time I may try 20 hours or less to keep a little more pink in the meat. I can always cook further but not make any rarer! LOL
"I followed the recipe provied by
Bearcarver
and it came out great."Awesome, yes!! More incredibly AWESOME!! Difficult to keep everybody out of the way so the cook get in there!!
Peggy's choice is always a hot beef sandwich out with mashed and gravy and the aim point for trying your recipe is for tonight's dinner. And then vac/seal slices for individual sandwiches and freeze. A lot of Sammy’s for the future.
I used a five pound eye of round from Sam’s and followed your Step-By-Step pretty carefully. The sous vide is so easy and I went 132 degrees and 21 hours. I did vary in that I added two chopped carrots and celery; sliced red onion and 1/4 cup cider vinegar into the bag for added flavor. I spiked the meat with garlic slivers, seasoned with SPOG and laid in bag on top of veggies. Vac/sealed and into old canner pot with weights to hold it down. Amazed the temp held throughout at 132 degrees and confirmed by instant read thermometer. I can trust the sous vide accuracy.
At 21 hours, I removed the bag and snipped a small corner off to drain the juice (3 cups) then cut the top off and removed the meat. Since we want gravy I threw the veggies away (not cooked tender anyway). I would have cooked them and puréed for au jus. Seasoned the juice for later and retained.
I hand sliced off a small piece off the end to check doneness -- not much pink left. I put the meat on a foil lined pan and brushed on melted butter. Seasoned generously with Lowry’s Seasoned Salt, then under the broiler rotating the meat every three minutes until nicely crusted all around.
Now, onto the slicer... Peggy and I favor thin sliced meat sandwiches, impossible for me with a knife. So the 615 model seemed right for me. First slice and so amazing!! So easy!! In just minutes it’s all sliced and ready to bag. We stacked in four slice piles enough for one sandwich with onion, horseradish sauce and cheese. Yummy. Placed in bag, added about an ounce of juice, sealed and into the freezer for many great sandwiches.
Next time I may try 20 hours or less to keep a little more pink in the meat. I can always cook further but not make any rarer! LOL
Last edited:
