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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.
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The POOR MAN'S Ribeye, Smoked Eye of Round Sandwich | EP 060
Are you balling on a budget but trying to impress your dinner guests? Try this recipe and trick your guests into thinking an Eye of Round is a Prime Rib. Prep your meat, preheat your smoker and relax for the next 8 hours because we're going to REKA this Eye of Round low and slow.
#RekaVentures #EyeofRound #PoorMansRibeye
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POOR MAN'S RIBEYE, SMOKED EYE OR ROUND
0:00 - Video Start
0:14 - Introduction
1:02 - Prepping the Meat
2:50 - To the Grill
3:14 - 6-Hour Mark
3:40 - Au Jus
3:57 - Prepping the Sandwich bread
5:06 - Slicing the Meat
6:30 - Building the Sandwich
6:53 - Taste Test
7:20 - Final Remarks
Apple and Cranberry Drink HOT! Simmered Mulled Apple Cider Spice Drink
It's winter! It's cold outside and the snow is falling. It's time to make a hot mulled beverage.
I make this with all kinds of fruit and you can add whatever you want or use your family's favorites.
In this batch I used:
12 oz bag of cranberries
2 apples
1 mandarin orange, zest and segments
1 bay leaf
whole cloves
dried rosemary
cinnamon bark
whole peppercorn
brown sugar
1 tbsp apple cider vinegar
lemon juice or sliced fresh lemon
honey
water
Chop what needs to be chopped, Put that in a large pot. Add all the spices and fruit and everything else. Cover with apple juice or water or a mixture of both. Simmer for hours =) Keep an eye on the water level as it is simmering and add more as needed.
Thank you for watching!
See you next time,
Chox =)
#applecider #mulledcider #hotdrink
Rabbit In Cider With Caramelised Apples #SRP
A fantastic dish of Rabbit Cooked In Cider and Caramelised Apples..The perfect match, served with a bowl of pipping hot bubble and squeak, its absolutely delicious.
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