How do I cook a 2.7 Kg beef eye of round in a vacuum packed plastic bag in one sitting?
I only have salt and pepper, roommates might have some potatoes. I have a convection oven… I was thinking of putting the whole thing at 200 C at 8am and eat around 1 pm. I deliberately purchased for the marbling and I will not be throwing any fat away. Please no comments about my arteries clogging.
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9 Answers
Do you have access to a propane grill?
ok. How about a probe thermometer? (You can buy one anywhere for less than $15)
I like beef round to be tender but also not cooked to death.
129–137 degrees F is beef ideal, if you don’t like it really bloody. I would wrap it in foil, throw in a few whole pieces of garlic cloves, salt, pepper (sometimes I add a tsp of beef boullion.. wrap it and go for 325 degree oven, keeping an eye on the temp. Take it out at 10 degrees below your target temp and let it rest for 10 minutes. It will continue to cook but not overcook.
Cook it at 500F (or 260C) for 40–45 minutes. Now turn the oven to the lowest setting (about 75–80C) and don’t open the doors for 2.5 hours. I shut my oven completely off, but I know it retains enough heat to not need to be on.
Check internal temp, it should be
120°F to 125°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium
Oh yes, take it out of the bag before you cook it, unless it is an oven bag, in which case it should have instructions for cooking in the bag somewhere on the bag.
@WestRiverrat I tried that and ended up with a spongy textured meat. The fibers all broke down and it was worse than a Swanson frozen dinner.
I have found that a constant cooking temp with a thermometer gives better results.
@talljasperman A big “copy that” on @WestRiverrat‘s warning to take it out of the plastic bag unless it is an oven bag. Most plastics won’t hold up to oven temperatures even in slow cooking, and well before they melt completely, they may be releasing chemicals into the contents that you really, really don’t want to eat.
O.K. I put it in a convection oven at 225 F Half an hour ago (5:30pm), for two hours, I will flip every half hour at 6pm. It looks good, at least on the outside
The less you turn it the better it will come out, uncover it for the last half hour and turn it then if you need to. You can baste it every half hour or so with the drippings from the bottom of the pan if you are worried it will dry out.
It turned out o.k. ... I wrapped them the left overs up in garbage bags and putt in freezer.
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