Bought a whole eye round awhile back , cut it in thirds . Did dried beef , and smoked one for sliders . Never tried the eye in the SV so I vac'd it and froze for later .
Got to thinking it would be a great New years day supper .
So I looked over
Bearcarver
steps to get a guide for time / temp . Also I wanted to start from frozen , so I reached out to Bear for his thoughts . Always nice to have a second opinion at the push of a button when needed .
Got everything set up , 131 for 21 hours . Dropped it a couple hours early because it was frozen .
This is my main set up .
Got this rack in the kitchen storage area at Lowe's .
For lids or sheet pan storage . Works good for this .
I use a rubber band in the middle to keep food from floating .
All heated up , and in for the wait .
Ended up going over the 21 hours . Swim time was around 24 plus the thaw .
Fresh out of the bath . Have no idea why the forum likes to flip some pics .
Sometimes they come out , and look good enough to eat ,,,,
and sometimes they don't .
After a hard sear with butter in the cast iron .
Really gives off a great smell .
Dying to see the inside .
Mashed up some Yukon golds and some steamer veg .
I was having a hard time believing eye round could be fork tender , but it sure was .
I never thought this would be so close to " rib roast " taste and texture .
The tenderness is off the charts . I would have swapped the gravy for horseradish if I would have tasted it
before plating .
Bear , thanks for the guide and the advice .
I waited to long to try this . Fantastic way to do eye round .
Thanks for lookin .
Got to thinking it would be a great New years day supper .
So I looked over
Bearcarver
steps to get a guide for time / temp . Also I wanted to start from frozen , so I reached out to Bear for his thoughts . Always nice to have a second opinion at the push of a button when needed .Got everything set up , 131 for 21 hours . Dropped it a couple hours early because it was frozen .
This is my main set up .
Got this rack in the kitchen storage area at Lowe's .
For lids or sheet pan storage . Works good for this .
I use a rubber band in the middle to keep food from floating .
All heated up , and in for the wait .
Ended up going over the 21 hours . Swim time was around 24 plus the thaw .
Fresh out of the bath . Have no idea why the forum likes to flip some pics .
Sometimes they come out , and look good enough to eat ,,,,
and sometimes they don't .
After a hard sear with butter in the cast iron .
Really gives off a great smell .
Dying to see the inside .
Mashed up some Yukon golds and some steamer veg .
I was having a hard time believing eye round could be fork tender , but it sure was .
I never thought this would be so close to " rib roast " taste and texture .
The tenderness is off the charts . I would have swapped the gravy for horseradish if I would have tasted it
before plating .
Bear , thanks for the guide and the advice .
I waited to long to try this . Fantastic way to do eye round .
Thanks for lookin .
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