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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
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:
Slow Cooker Swiss Steak
SLOW COOKER SWISS STEAK
--------------Click on SHOW MORE to see the FULL RECIPE--------------
This vintage recipe is a must-try! The sauce has so much flavor!
RECIPE:
INGREDIENTS:
2.5 lbs. round steaks or bottom or top round roast cut into thick steaks (2-4 pounds will work fine in this recipe)
½ cup flour
1 tsp. salt
¼ tsp. black pepper
4 Tbsp. cooking oil
10.5 oz. Campbell's beef consomme or beef broth
29 oz. petite diced tomatoes (two 14.5 oz. cans) do not drain
2 Tbsp. Worcestershire sauce
1 cup diced onion
1 green bell pepper
2 garlic cloves, minced
SLOW COOKER SIZE:
4-quart or larger
INSTRUCTIONS:
On a large plate add the flour and salt and pepper. Mix this together with a clean hand.
Dredge each steak in this mixture on both sides, transfer to another plate. Save any excess flour mixture, you will add the slow cooker with the meat later.
Set a large skillet to medium-high heat. Add the oil when the pan is hot. Brown the steaks on both sides, no need to cook through. You may need to cook the meat in batches if you pan is too small, add more oil for the second batch.
Add the browned steaks to the slow cooker. Sprinkle over any excess flour from the plate.
Deglaze the pan that you browned the meat in with by adding the beef consomme and scraping up any brown bits. Add to the slow cooker on top of the beef.
Add the remaining ingredients, stir.
Place the lid on the slow cooker. Cook on LOW for 7 hours or HIGH for 4 hours without opening the lid during the cooking time.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#crockpot #swisssteak
Tenderizing an Eye round steak
Subscribe for the meat.
Pineapple tenderized Eye round steak
My Favorite Items I have been using from AMAZON
Kitchen Knives Amazon link below (My current Knife set for filming)
6inch Boning knife
10inch Breaking knife
Norton 3 sharpening stones (The best I've ever used.)
10 inch Steel
15inch Cast Iron Pan from Amazon Below
Beef Bottom Round Oven Pot Roast braised in the Berndes 8.75 qt. Oval Roaster
Oven Pot Roast
Ingredients:
- 1 beef bottom round roast (about 4 lbs)
- 2 carrots (rough chopped)
- 2 onions (rough chopped)
- 32 oz Swanson beef broth (low sodium)
- 12 oz Malta Goya (malt beverage)
- 2 tsp Knorr beef flavor base
- 1/4 cup Wondra flour
- 1 Tbsp Heinz apple cider vinegar
- 1 Tbsp Pompeian red wine vinegar
- 1 tsp Gravy Master
- 1 Tbsp Morton kosher salt
- 1 Tbsp Mrs Dash original seasoning
- 1/4 tsp Spike original seasoning
- 3 bay leaves
- 1 tsp whole peppercorns
- 1 tsp dill seed
- 1 tsp mustard seed
- 6 whole cloves
- 3 Tbsp vegetable oil
- parsley for garnish
Prep:
- salt meat.
- rough chop carrots & onions.
- have all ingredients measured out & ready to go.
Cook:
- refer to video & follow along.
ENJOY! : )
How to smoke a beef eye round roast on the pellet smoker
Introducing the pit boss and smoking a beef eye round roast. Eazy grilling! #pitbosspelletsmoker#eyeroast#pitbosslexington
Be sure that while you smoke it low and slow always hit that temp mark????. You should pull this off the grill when it hits an internal temp of 130 degrees. Then wrap it for 30 minutes and enjoy ????????????????????!! Thanks for viewing and don’t forget to subscribe to my channel.
How To Tenderize ANY Meat!
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As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.
Tip NO.1: Slice the meat against the grain
Recipe Ex:
Toothpick Beef:
Crispy Sweet And Sour Pork Northern Chinese Style:
Pork Stir Fry with Celery:
Tip NO.2: Use a meat tenderizer
A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.
Recipe Ex:
Easy Breaded Chicken Breast Recipe:
TIP NO.3: Marinate the meat correctly
1. Baking soda does an amazing job at tenderizing meat
Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.
How to use baking soda?
If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.
Recipe Ex:
Chicken Chow Mein (Stir Fry Noodles):
Sweet and Sour Pork:
Pepper steak:
2. Velveting helps you to create a juicy, tender texture of meat
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.
Recipe Ex:
Chicken and Broccoil:
Sichuan Spicy Poached Beef Recipe:
Easy Mongolian Beef Recipe:
3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.
It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish, which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.
Recipe Ex:
Orange Chicken: