Discussion in 'Beef' started by four20, Jul 27, 2016.
I need help identifying this unlabled cut of beef.
2.99 a pound
Total guess,possibly a whole eye of round. But not sure good luck!
Size wise, and Price, my first thought is Eye Round. See the similar Muscle Striations in your Top pic and those on the Right side of the meat below...JJ
Eye of round was my first thought. This comes from a closeout Grocer that sells wholesalers overstock always at decent prices and the meats are cryopacks. Now to decide how to prepare the beast.
Hmmmmm sliced thinly rare roast beef?
Steaks, not the best choice. Smoked or Roasted Medium or less and sliced thin is a good choice. They make good Pastrami too if you want to try Curing and smoking. It is a good size for leftover French Dip Sammies. Try my Au Jus...JJ
Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.
Smokey Au Jus
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
If it is eye of round, it's very lean. I would trim all the outside fat off. Cure it for dried beef.
My vote goes to pastrami!
If you look at my top pic.... You can see the roast reduce in conformity to thin.
I am going to cut 4 inches from this roast into slabs for Hamburger...Less...Steaks.
That leaves me with a Large 4 Lb roast that is equal in diameter.
I want to wet cure the roast.... smoke..... slice .....
Beef and cheddar on an onion bun....
French Dip .........
Thick cut Molasses bacon topped Beef and Tomato .......
Cooked to 145 F sliced paper thin
I think the roast should wet cure before smoking. Any ideas ?
I cut it in half..........
The first half is cooking now......... Wet brined for 24 hours, coated with spicy brown mustard, and black pepper. To be sliced, and sandwiched, with maple bacon..........
The second half is curing now for pastrami.... Thanks Al I used your last posting on curing and smoking a pastrami.
I'll keep ya posted