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How To make Cider Simmered Eye Of Round
Ingredients
2
teaspoon
salad oil
4
pound
beef, eye of round roast, trimmed
2
each
onions, in eighths
1
each
celery, stalk, sliced thin
2
each
garlic, cloves, minced
1
teaspoon
allspice, ground
1/2
teaspoon
ginger, ground
1/4
teaspoon
pepper
1
cup
apple cider, or apple juice
2
tablespoon
molasses
2
tablespoon
cornstarch
2
tablespoon
water, cold
1
salt, to taste
1
parsley, fresh, chopped
Directions:
Heat oil in wide nonstick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in a 4 quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper. In a small bowl, mix cider and molasses. Place beef on top of onion mixture; pour in cider mixture. Cover and cook at LOW until beef is very tender when pierced (9 1/2 - 10 hours).
Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch (blended in cold water). Increase heat to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes). Season to aste with salt.
To serve, remove and discard string from beef, then slice across grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in gravy pitcher or bowl.
How To make Cider Simmered Eye Of Round's Videos
SLOW COOKER POT ROAST | an easy crock pot roast for dinner
This slow cooker pot roast has meltingly tender chuck roast and chunky vegetables infused in a savory, aromatic broth. It's a classic comfort food recipe. But the best part? It's so darn easy to make!
Pot roast is often a star addition to a holiday table between Thanksgiving and Christmas. But this version is such a set-it-and-forget-it type of meal after you sear the big hunk of meat, which makes it perfect for any Sunday dinner... I'd say from now until Spring! So grab your crock pot and I'll walk you through everything you need to know on how to make the perfect pot roast.
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► PRODUCTS MENTIONED:
Slow Cooker / Crock Pot:
Cast Iron Pan:
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► TIMESTAMPS:
00:00 Intro
00:35 Chop the vegetables
02:14 What type of meat to use for pot roast
02:35 Season the chuck roast
03:20 Sear the chuck roast on the stove
04:28 Add the meat and vegetables to the slow cooker and cook on low for 8 hours
05:46 Thicken the broth (optional)
06:14 Shred the meat
06:42 Place the pot roast meat and vegetables on a serving platter
07:40 Taste test
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#potroast #slowcookerpotroast #crockpotroast
I SMOKED and reverse-seared eye of round STEAK and then this happened
Today I couldn't decide how I wanted to smoke my eye of round roast so I did it two ways. First - reverse seared to medium rare. Second - Low and slow until it falls apart. Lets see which one turned out better!
My BBQ Essentials Buying Guide:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website:
Get the MEATER on Amazon:
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe):
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor):
Tongs (click click! I like the silicon ones because they don't mess up the bark as much):
Set of Good BBQ Knives:
Bread Knife (Your workhorse for slicing brisket):
Cutting board (get a big one with juice channels, trust me):
Cotton and black nitrile gloves (use them both for heat + liquid protection):
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
Reverse Seared Method
- 2 hours at 180-200 degrees (the smoke setting on the pit boss 456D)
- 1 hour at 225 degrees or until internal temperature reaches 115, whatever is sooner
- Remove roast from smoker and let rest
- Turn smoker up to 400 degrees and prepare for searing (use a BBQ if you don't have a pellet grill)
- Sear for 30 seconds per side
- Slice and serve
Low and Slow Method
- 2 hours at 180-200 degrees (the smoke setting on the pit boss 456D)
- 3-5 hourse at 225 until the internal temperature reaches 140
- wrap in foil with some liquid (I used red wine and apple cider vinegar)
- cook for 2 hours at 225 or until the internal temperature reaches 198-203
- let rest for an hour and slice against the grain
Rub recipe: 1 Tsp kosher salt 1 Tbsp pepper 1 Tbsp garlic powder 1 Tbsp onion powder
Instant Pot: Apple Cider Glazed Pot Roast
Grab the full recipe & details here:
Alton Brown's Holiday Standing Rib Roast
When it comes to the holidays, everyone has their favorite roast. For me, there can be only one: the standing beef rib roast. Here's how I do it.
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The BEST BARBACOA IN AN INSTANT POT, So Juicy and Tender, You have to make it this way!!!!
Today I want to share with you how to make the best barbacoa de res, traditionally it is made out of sheep, or goat it is slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered in maguey leaves, since I don't have a hole outside my backyard and times have changed, now things are made easier for us to obtain the same great flavor in the comfort of our home! I will be showing you the easiest and most delicious way to make barbacoa de res( because we personally don't like goat or sheep jijiji) you can use whatever your preference is just make sure the meat is high fat content. You can serve in in tacos, enchiladas, burritos or just by itself with a side of rice! Whatever way you choose to enjoy this delicious recipe, I promise you, you will not regret it! Barbacoa is different from birria the consomé is totally different, they are both unique in flavor! ????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don't forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Try my original barbacoa recipe ????????
Try it in the oven ????????
Delicious barbacoa enchiladas ????????
Traditional Barbacoa y consomé ????????
Sinaloa style barbacoa ????????
Barbacoa de pollo ????????
Ingredients: makes about 20-22 tacos
Sear meat with 2 tbsp oil, season with 5 tsp salt and 1 tbsp ground black pepper
4lbs your choice of beef I'm using Chuck roast you can use cheek, beef shank, beef ribs or just any with high fat content
6 chile chipotle im using 8
2 cup beef broth
1/4 cup Apple cider vinegar
Juice of 3 limes
1 onion
5 garlic cloves
4 bay leaves
1 tbsp ground cumin
1 tbsp beef bouillon
5 tsp New Mexico Chile powder
2 tsp oregano
1 1/2 tsp Chile ancho powder
1 tsp salt
1 tsp whole black pepper
1/2 tsp ground cloves or 6 cloves
1 serving of love ????
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Recipes in Spanish :
Pork Shoulder with Apple Cider Chimichurri
Want an even more flavorful pork shoulder? Pour some of the remaining pan drippings over the sliced pork and top with chimichurri sauce, cooked onion and apple slices. Recipe: