{"id":33,"date":"2016-10-23T08:46:09","date_gmt":"2016-10-23T12:46:09","guid":{"rendered":"https:\/\/blog.lufamily.ca\/carol\/?p=33"},"modified":"2016-10-23T08:46:11","modified_gmt":"2016-10-23T12:46:11","slug":"30-hour-sous-vide-whole-beef-eye-of-round-roast","status":"publish","type":"post","link":"https:\/\/blog.lufamily.ca\/carol\/2016\/10\/23\/30-hour-sous-vide-whole-beef-eye-of-round-roast\/","title":{"rendered":"30-hour Sous Vide Whole Beef Eye of Round Roast"},"content":{"rendered":"

A few days ago, I bought a whole beef eye of round roast from Freshco.  It was on sale for $2.77 per pound.  This big piece of meat weighed over 3 kg and costed less then $20.  Since this cut of beef contains little fat and a lot of connective tissue, I think cooking this roast in the oven will likely produce a dry and tough piece of meat.  So I decided to try cooking this using my Anova Sous Vide cooker.<\/p>\n

After researching on the internet, I decided to cook the whole roast sous vide at 135F for 30 hours.  I don’t have a big enough sous vide bag to hold the whole roast in one piece so I cut it into two pieces.  I seasoned the meat with salt and pepper then seared it using a hot cast iron pan.  After searing, I put each piece of meat in a separate sous vide bag and added thyme and olive oil.  Due to the long cooking time, I decided to used sous vide bags made specially for sous vide cooking instead of the regular freezer zip bags that I normally used to avoid possible leakage.<\/p>\n

I started sous vide cooking this roast at around noon on Friday and it was ready for tonight’s dinner at around 6pm.<\/p>\n

\"img_0423\"<\/p>\n

After 30 hours of sous vide cooking, the sous vide bags held up well and there was no leakage.  I removed one bag of meat from the water bath and chilled it in cold water then put it in the fridge for later use.  I took out the bigger chunk of meat from the other bag.  After pad drying the meat with paper towel, I seasoned it with salt and pepper.  Then I seared the meat in a hot cast iron pan using grape seed oil.  Grape seed oil has a higher smoke point then the other cooking oil I have on hand.  The beef juice in the bag was saved for later use.<\/p>\n

\"img_0432\"<\/p>\n

I cut the roast into 1 cm thick slices.<\/p>\n

\"img_0435\"\"img_0433\"<\/p>\n

Then dinner was served!<\/p>\n

\"img_0434\"\"img_0437\"<\/p>\n

The beef was tender and not dry.  I think it turned out better than if I would have cooked it in the oven.  The texture has some resemblance to prime ribs.  Flavour is acceptable.  Since I am not a big fan of prime ribs or roast beef, if money is not an issue, I will choose strip loin instead.  I prefer its texture and flavour. However, this roast fed 6 people tonight with a small piece of leftover and don’t forget, there is another chunk of meat that was reserved for another meal.   So for less then $20, you can feed 10 to 12 people and it tasted pretty decent.  I think I will make it again.  It just require a little bit of planning ahead.  May be next time I will try slicing the eye of round into 3 to 4cm thick pieces before sous vide cooking them for a couple of hours.<\/p>\n","protected":false},"excerpt":{"rendered":"

A few days ago, I bought a whole beef eye of round roast from Freshco.  It was on sale for $2.77 per pound.  This big piece of meat weighed over 3 kg and costed less then $20.  Since this cut of beef contains little fat and a lot of connective tissue, I think cooking this roast in … Continue reading “30-hour Sous Vide Whole Beef Eye of Round Roast”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":35,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-33","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/blog.lufamily.ca\/carol\/wp-content\/uploads\/sites\/4\/2016\/10\/IMG_0433.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7V6yU-x","_links":{"self":[{"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/posts\/33","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/comments?post=33"}],"version-history":[{"count":2,"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":41,"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/posts\/33\/revisions\/41"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/media\/35"}],"wp:attachment":[{"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.lufamily.ca\/carol\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}