January 8, 2020
If you eat meat, there are plenty of cuts and alternatives to shake things up at dinner, that will also provide tasty leftovers for your lunch too.
This week we’re looking at some recipes using Only Alberta Beef, Aged 14 Days Eye of Round.
Eye of round is a cut of beef that comes from what’s called the round steak. The round is the rear leg of the cow above the shank (which is what we would anatomically refer to as the thigh), and it has several cuts within it. The eye of the round is located in the centre of the muscle.
When you look at an eye of round cut, it looks a lot like a tenderloin, but it contains much less fat. It’s often found cubed or packaged as stew meat, in the Co-op meat department and it can also be a good stir fry meat.
It’s a very lean cut of a beef, meaning that if it isn’t cooked properly, it could dry out. Stewing the meat can help to tenderize it as well, so if this is how you want to use it, you can buy the meat already cubed for you. If you’re going to roast it, low and slow is the key to keeping it tender.
A fun fact? Often eye of round is thinly cut and dehydrated, becoming beef jerky!
This week we’re all about the quick and easy Broccoli Beef with Shanghai Noodles. If you’re looking for Sunday dinner feast, try our Roast Eye of Round with Steamed Asparagus, Roasted Potatoes and a Bacon Vinaigrette. We’re also loving the winter heartiness of Roasted Eye of Round with Roasted Winter Veggies like Brussel Sprouts, Rutabagas or Veggie Mix.
Roast Beef with Steamed Asparagus, Roasted Potatoes and a Bacon Vinaigrette
2-3 lbs eye of round roast
2 Tbsp. + 1 Tbsp. oil
4 Tbsp. butter, melted
5 sprigs thyme
3 Tbsp. Italian parsley, chopped
½ cup brussel sprouts, Co-op Steamer Bag
½ cup rutabaga, Co-op Steamer Bag
1 cup veggie mix, Co-op Steamer Bag
1 tsp. garlic powder
4 Tbsp. Dijon mustard
2 tsp. pepper, ground
2 tsp. salt
salt and pepper
Pre-heat oven to 400°F.
Generously season roast with salt and pepper. Place roast on wire rack on a baking pan, put in oven, and cook the roast until probe thermometer reaches 50°C, about 35-40 minutes.
Toss potatoes with 4 sprigs of thyme, butter and 1 Tbsp. of oil. Season with salt and pepper, place on a sheet pan and place in oven and roast for about 20-25 minutes until golden brown and tender.
In a sauté pan add bacon, 2 Tbsp. oil and 1 sprig of thyme. Cook and render the bacon until it is crispy. Remove the bacon and discard the thyme. Add the shallot and cook until soft. Deglaze the pan with sherry vinegar, let cool to just warm and then add crispy bacon and 2 Tbsp. of chives.
Remove the roast from the oven, and let rest in a warm place for about 10 minutes.
Steam asparagus according to the package.
Remove the potatoes from the oven and toss with 3 tbsp of chives.
Place roast in the middle of a platter and garnish with all the potatoes and asparagus. Drizzle with bacon vinaigrette and enjoy.
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