@@godlymajins: Actually the Modernist recipe for tough cuts is 140f for 48hrs. I found it's not enough. I cooked at 138F for 55hrs, by then bites have similar resistance as ribeye
@@keatonktw121 Regrettably, I have to agree. I stopped watching when it became too much same old same old showing off with expensive cuts and equipment that the average Joe can only dream of. Hopefully Guga will take this well meant observation in the spirit it is made.
I just finished doing a eye of round,(5 1/2 #), left most of the fat on and sous vide for 27 hours at 131*. Used your suggested seasonings and finished with the garlic butter. Ninja was right, my mother in law would not complain. It was still a tiny bit tough but not enough to bellyache about. We thoroughly enjoyed it. The au jus was spectacular. Cheap eats and enough for several meals. Thanks for a great recipe. By the way I’m assuming the extra cooking time helped a lot. You guys are a gold mine. Love your site.
Guys, thanks for this video. As someone who's been watching this channel for many years, I was recently lamenting to my wife about how your success has also allowed you to gravitate toward cuts of meat that will never be in my budget. This video is a good throw-back and brought me a lot of joy. I'm happy for how successful you've become over the years, and it's fun to fantasize about being able to try Wagyu, but I still love a good ol "affordable cut of meat" video which I can put to practice. :)
Thanks StevOwn, most of my cooks you can replace expensive cuts with other cuts also. Keep that in mind and you will have meals with restaurant quality every time.
Guga is single handedly driving me to add kitchen and grilling appliances at an unsustainable rate.... sous vide just ordered. Almost added the Umai dry aging kit to the cart...damn.
I watch every video, but I keep cooking the same things over and over! The sous vide sweet mashed potatoes, onion salad, pork tenderloin and ribeye steaks!
One advise: Leave 1/2 of fat and score it so that the seasoning penetrates better and also leave it cooking for 24 hours. It is indeed a very tough cut and this is the best way to make it look like picanha. My personal seasoning consists of: rock salt, pepper, garlic powder, onion powder, a pinch of ginger, smoked paprika, and of course, thyme and rosemary. It not only comes out with a really pleasing explosion of flavor, but also very tender compared to other methods. Another option is to cut it in steaks after trimming it, then use a jaccard and a marinade: the ingredients I use are bitter orange juice, lemon juice, soy sauce, worcestershire sauce, salt, pepper, garlic (in any form) and onion (also in any form).
I have success with eye round, top round too. I find it is more tender if the cooking (sous vide) is extended to 30-36 hours. I have done over 6 of them this way. I also try to leave a nice fat cap during cooking. Adds great flavor, and if you don't want it in your juice, you can skim it off after cooking.
I found eye of round in my fridge today and asked my mom if we were making stew. She said, "why would I make a stew with a perfectly good steak" I laughed so hard😂
I've been looking into ways to up my red meat intake and cut out the crap foods that have made me unhealthy. So glad I found your channel. The cheap cuts will help me tremendously. I can't afford to eat high end cuts to meet my daily needs. I'm not a chef either. This is almost impossible to screw up. Thanks for all the info. God bless.
I truly love watching you guys. Excellent representation of the truth, not sided toward what you do. Truth and honesty. Stay that way. Love from up here in Canada, I went and bought a precision cooker after watching you guys. I wish I would have known about sous vide 10 years ago. I will help your channel, the best I can.
I am new to sous vide amd i made this today. 36 hours at 131f, pan fried in a cast iron pan on high with bacon fat and basted roast with garlic butter before and after searing. This is the best thing ever. Thank you guga.
I would love for Guga to cook more cheap cuts, I love REALLY expensive cuts as much as the next one, but I cannot afford it regularly, something like this is a lot more doable on a weekly basis
Just made this just as did, but cooked it about 22 hrs. Unbelievable flavor, and super tender for eye of round!! I also had a smaller piece of meat, so that may have contributed to the tenderness. My son gave it an A++. Thanks for all your vids!!! You are my go-to for Sous Vide.
Not only does Guga know what he's doing when he cooks, but also all three personalities are contrasting and engaging. I am all for Mr. Mau doing videos on coffee!
Thanks for doing this video! While I enjoy watching videos about Wagyu, tenderloins, and porterhouses, I'll very rarely if ever be able to cook them. Rather than perfecting already great cuts of steak, I would love to see more videos about making inexpensive cuts better.
I did a eye of round roast for Thanksgiving and served with a Turkey. We braised on high heat before bagging and Sous Vide cooking for 23 hrs. It was incredibly tender and pretty good. I think it was more flavorful cold the next day. I ate some, then sliced it very thin, placed in zip lock bag with a couple thinly sliced onions and a cup apple cider vinegar. Placed in the fridge overnight, delicious.
This cut works great with sous vide, but I leave the roast in the bath for 24 hrs. I find that the longer time really helps the meat's tenderness. Cutting it really thin/using a meat slicer also helps. This cut, cooked by sous-vide, then sliced paper thin, makes outstanding roast beef sandwiches! I'm going to use the butter basting to see what that does the next time I make this (maybe this weekend). Keep up the good work--your videos are a "must watch" in my book!
Eye of Round is one of my favorite cuts to sous vide for all the reasons you discussed. I usually cook for 24 hrs at 133, seasoned with SPG, although sometimes I will use another rub. It makes dinner for one night, then sliced thin for sandwiches until gone. No, it is not as tender as a filet or as rich as Wagyu, but it has amazing beefy flavor, more than tender enough, and it costs a fraction of premium cuts.
I was waiting for this video. I saw another guy who has tested this cut at a lot of temperatures and times. He said the best was 131 degrees for 22 hours. Thanks Guga. Now it is time for a wagyu eye of round.
I used Gugas recipe here as my baseline for dinner tonight. Amazing flavor! I found that 130 was a touch too done and that 25hrs was a better cook time but otherwise it turned out very well! Our baste included rosemary and we made an additional pan sauce using the bag juices. Incredibly flavorful and over all too soon. Thanks for proving Eye of Round CAN be sous vided, Guga!
Hey Guga, big fan. You got me in to Sous Vide and you changed my life, or at least the food in my life, this is so easy and so good. Cheers from Lithuania, i'll have a drink to your good health. Į SVEIKATĄ! And have a great weak :)
I used eye of round for beef jerky, its low intermuscular fat and strong grain works well when doing that (you don't want fat going rancid when making dried meat so the fact the fat is mostly on the outside makes life very easy, and the grain if cut right means its not like chewing leather) and its fairly cheap
I love you channel. I bought a "Select" Picanha (my mistake) so I injected warm butter & lard) and sous vide at 135 for 4 hours. My guests & I were really surprised, turns out great. Seared with charcoal & grill grates. The idea was to get some more fat in the meat. Keep up the great videos & ideas.
In India, specific Kerala, there's only one price for beef. It's close to 5 dollars for a pound. The premium and cheap cut is all sold for that price. Heck, there isn't a "cut" here. The whole animal is a single cut. Thought you guys will find this interesting.
I have done eye of round spud vide for years if you want it tender it needs at least 20 hours at 131^. I usually cut it into 1 inch thick steaks before I sear it. I seasoned it with salt pepper garlic powder and beef bouillon powder. I think it has the best flavor.
I put mine on my pellet smoker for about 2 hours with salt, pepper, garlic, umami, and oregano. Two hours or so it is done and perfect. I use my meat slicer to make it very thin. Makes for a great french dip.
This cut catches a lot of grief, but we have always smoked it, reverse sear it while basting with butter, and sliced thin. Served with Chimichurri! Comes out great!
One of the benefits of sous vide, tenderization. We've done bottom round and chuck with equally great results. Not fillet but close to sirloin. A great way to save some coin while enjoying a great tender meal.
That sounds very excessive. Unless you're turning up the heat extremely slowly, your steak is gonna be done cooking after like an hour and a half and then it'll continue just being hot for no reason. Any benefits of keeping it at the right temp longer is gonna be well passed after a few hours
Sous vide works really well with tough cuts like eye of round. Eye of round came up on sale recently so I decided to give it a try even though I knew it was a really tough cut. I trimmed it, cut off the tapered ends and cut them into strips crossgrain. The big part was cut into two “roasts” because my sous vide tank wasn’t large enough to take it as one piece. It’s on the list for Amazon’s next Prime Days. Three bags went into the tank @ 125F. Pulled the first @ 24 hours, delish, much more tender but not as tender as I wanted so I left the bigger one in for about 50 hours total. You could cut it with a fork - that tender but a tad more done than I wanted. Both of them were seared in a hot cast iron pan with ghee, fresh rosemary, sage & oregano. Once seared they were set aside covered to rest and the bag juices went in, reduced, red wine in, reduced and then heavy cream & cream cheese were added to thicken. Salt & pepper to taste. So I went out and bought a bunch more, trimmed them the same way - ends into crossgrain strips, main into 2 parts and sous vided another @ 121F for two days, pulled it out and chilled overnight then put on a 225F smoker until the inside hit 120F - perfect. The rest were trimmed out the same, sous vided for 2 days @ 121F and then into the freezer. Pulled one of the bags of strips two days ago, fried in ghee & bacon grease until caramelized, threw in the juices, heavy cream & cream cheese to make a sauce and had it two days running. Tender & delicious. Pulling one out to smoke this morning.
This was one of the main appealing things about sous vide cooking I love. Turning cheaper cuts of meat like chuck, round, topside or oyster blade steak into tender meals. As usual well done guys your preparation and presentation is first rate!
Guga, try this on it: Dust your board first with: worchestershire sauce POWDER (if you can't find powdered, use liquid, just coat the whole roast in enough to wet it down, then roll in spices) dried onion salt and pepper garlic powder well crumbled bay leaf (one) Make sure you leave enough fat! Cook low and slow to about that 131* doneness you show on this video. Mom would put it in the oven at 350 for one hour, then turn as low as the oven would go for about an hour a pound. DO NOT OPEN THE OVEN. I don't care if there are elves in there, DO NOT OPEN THE OVEN. Best roast beef I've ever had. Cuts well to 'fingers' for snacking, too.
A trick I do for lean meats like this is the fat you trim off take that and fry it up in a skillet. It will render the liquid fat from the trimmings that you can use in the baste or drop in the vacuum bag. It help add the beef flavors and adds more juiciness. I also do this when I cook brisket and use the rendered fat when I wrap the meat after it stalls. The fried cracklins the dogs love it or if you like beef bacon.....
I had already done this with the same cut of beef. Used red wine and some beef stock in the bag. Made French dip sandwiches. I seared it pre and post sous vide. The burned surface was a great flavor.
Love watching these videos. When Momo wants a holiday or when he retires can I please have his job? All he does is taste the food after all the hard work has been done! What a lucky bugger 🤣🤣🤣🤣
Make any low end cut of 🥩 much better Cover with meat tenderizer Put in a zip lock Add a bit of liquid smoke Leave in fridge for for a few hrs, overnight if possible Leave out til room temp at center Cool over high heat
Guga, I used to avoid eye of round like the plague, thinking it an absolutely inferior cut of meat. Thanks to this video, you've now given me inspiration for a new sandwich idea. You are officially the meat master!
When trimming cuts like this, why not leave the trim in the bag with the roast? Essentially it’ll be like sousvideing with extra butter, then just take out out and off when searing or roasting. What I always do tbh just curious if you ever have.
My friends, tried your recipe accept I cooked it for 17 hours and sliced it at a slight angle like London Broil. It almost melted in my mouth. I don't know if the extra hour cooking did that or the angle of the slices. But tough is not the word you would use to describe it. My neighbors couldn't believe it was Eye of Round.
He seems genuinely happy to be able to cook; like he's found his purpose in life and it's not often that you see that. I'm happy for him.
@Cyborg1337 Of course he is, RUclips is a job, but I feel like money isn't the reason he made a cooking channel, it's more passion.
@Cyborg1337 he says in the vids that he doesn't eat steak everyday
Hey man he gets to eat what he makes, i would be happy if i could do that man i would be just as happy as he is
I really love your username and pfp, LIS was a beautiful game
@@cthulhu3392 youd be happy to do him?
I'd be curious about a test of 16hrs vs 24hrs and 36hrs cooking time to see if it becomes more tender, and if there is any down side to the flavor.
There is absolutely a point if diminishing returns. From my experience, it stops tasting like meat after 24 hrs.
@@godlymajins: Actually the Modernist recipe for tough cuts is 140f for 48hrs. I found it's not enough. I cooked at 138F for 55hrs, by then bites have similar resistance as ribeye
I've cooked both top & bottom round for 24 & 48 hours, I think somewhere in the middle would be about right.
@@keatonktw121
Regrettably, I have to agree. I stopped watching when it became too much same old same old showing off with expensive cuts and equipment that the average Joe can only dream of.
Hopefully Guga will take this well meant observation in the spirit it is made.
I cooked mine for 36 hrs and it was VERY TENDER!
Guga I'd love to see you dry aging a few cheaper cuts like these and trying it out!!! 😊
I dry aged an eye of round for 30 days once. It's not worth it. The best thing for this is to add some bone marrow to it before sous viding.
greg dumont that sounds like a great idea
Just don't buy eye of round. Pretty awful cut for anything other than braising.
@@geffern eye round is cheap thats why people buy it
Hup, that is right cooking with cheaper cuts is harder to have great cook and more useful for most of the viewer
I have a brilliant idea put Guga's rub into butter and make Guga's Butter!
This is by far the best food channel on RUclips.
Thanks Sugar! I appreciate that.
Him and Adam Ragusea
true
Agreed 🤘🏽
Sugar no it‘s Guga foods
Now I'm curious if wagyu eye round is good.
That’s a fantastic question.... wonder where the rest of those cows end up
Burguers
DS-HotPockets It would still be as tender as a Tenderloin
Same
Hmm🤔
Glad your coming back to us normal folks and doing the cheaper cuts of meats. 👍
Yes!!!!
Yeah, too much of RUclips was flooded with the Wagyu beef obsession.
For real. Glad he truly does everything.
@@Metzger23 I mean, wagyu is absolutely delicious and tender. As most of us hadn’t had it yet, it makes sense it was a sensation for a while.
I just finished doing a eye of round,(5 1/2 #), left most of the fat on and sous vide for 27 hours at 131*. Used your suggested seasonings and finished with the garlic butter. Ninja was right, my mother in law would not complain. It was still a tiny bit tough but not enough to bellyache about. We thoroughly enjoyed it. The au jus was spectacular. Cheap eats and enough for several meals. Thanks for a great recipe. By the way I’m assuming the extra cooking time helped a lot. You guys are a gold mine. Love your site.
Guys, thanks for this video. As someone who's been watching this channel for many years, I was recently lamenting to my wife about how your success has also allowed you to gravitate toward cuts of meat that will never be in my budget. This video is a good throw-back and brought me a lot of joy. I'm happy for how successful you've become over the years, and it's fun to fantasize about being able to try Wagyu, but I still love a good ol "affordable cut of meat" video which I can put to practice. :)
Thanks StevOwn, most of my cooks you can replace expensive cuts with other cuts also. Keep that in mind and you will have meals with restaurant quality every time.
Guga is single handedly driving me to add kitchen and grilling appliances at an unsustainable rate.... sous vide just ordered. Almost added the Umai dry aging kit to the cart...damn.
Who else watches every video but never cooks anything lol
I know you are a professional Chef Munoz, come on now.
I watch every video, but I keep cooking the same things over and over! The sous vide sweet mashed potatoes, onion salad, pork tenderloin and ribeye steaks!
Bought a sues vide machine but buying the vacuum sealer and bags hasn’t happened yet
Me
J Munoz me
One advise: Leave 1/2 of fat and score it so that the seasoning penetrates better and also leave it cooking for 24 hours. It is indeed a very tough cut and this is the best way to make it look like picanha. My personal seasoning consists of: rock salt, pepper, garlic powder, onion powder, a pinch of ginger, smoked paprika, and of course, thyme and rosemary. It not only comes out with a really pleasing explosion of flavor, but also very tender compared to other methods.
Another option is to cut it in steaks after trimming it, then use a jaccard and a marinade: the ingredients I use are bitter orange juice, lemon juice, soy sauce, worcestershire sauce, salt, pepper, garlic (in any form) and onion (also in any form).
I have success with eye round, top round too. I find it is more tender if the cooking (sous vide) is extended to 30-36 hours.
I have done over 6 of them this way. I also try to leave a nice fat cap during cooking. Adds great flavor, and if you don't
want it in your juice, you can skim it off after cooking.
I was thinking the same thing.. almost like a brisket.. it might get braised tho for that long
Guga is one of those types of you tubers whose personality is so pure and kind, even when he’s doing an ad for a sponsorship I don’t skip ahead
The rejected steak trying to fit in with the cool steaks
I found eye of round in my fridge today and asked my mom if we were making stew. She said, "why would I make a stew with a perfectly good steak" I laughed so hard😂
Would it improve through dry-aging? Maybe you could try?
Guga seeing his kids sonogram
It doesn’t look that good right now...but watch this
This is super cursed
Hahahaha 😂
Buttifye they’re what
"Open up honey, i need to fit the torch in somehow"
Guga: *sees anything not good enough*
Guga: I know it doesn't look that good right now.. *but watch THIS*
That Nerd Albert guga looks at a broken marriage.. proceeds to use flamethrower
*adds a crust*
I've been looking into ways to up my red meat intake and cut out the crap foods that have made me unhealthy. So glad I found your channel. The cheap cuts will help me tremendously. I can't afford to eat high end cuts to meet my daily needs. I'm not a chef either. This is almost impossible to screw up. Thanks for all the info. God bless.
what is your experience now with iron round cut?
I like to download these videos and watch them when I’m not hungry so I become hungry lol, everything looks delicious
😂😂😂 that is a good strategy.
I truly love watching you guys. Excellent representation of the truth, not sided toward what you do. Truth and honesty. Stay that way. Love from up here in Canada, I went and bought a precision cooker after watching you guys. I wish I would have known about sous vide 10 years ago.
I will help your channel, the best I can.
Glad to see you also doing some non-premium cuts! Love the vids! I don't miss ANY! :)
I am new to sous vide amd i made this today. 36 hours at 131f, pan fried in a cast iron pan on high with bacon fat and basted roast with garlic butter before and after searing. This is the best thing ever. Thank you guga.
Trust Guga to make even eye of round delicious!
😂😂😂
I would love for Guga to cook more cheap cuts, I love REALLY expensive cuts as much as the next one, but I cannot afford it regularly, something like this is a lot more doable on a weekly basis
Just made this just as did, but cooked it about 22 hrs. Unbelievable flavor, and super tender for eye of round!! I also had a smaller piece of meat, so that may have contributed to the tenderness. My son gave it an A++. Thanks for all your vids!!! You are my go-to for Sous Vide.
Guga, it’s midnight here and I am up binging your videos. Amazing work!
Where are you from?
Thanks Rohan! I appreciate that.
Anurag Brazil. But came to the US when I was very little.
Anurag Roy Melbourne, Australia. Guga has fans all around the world!
For me its almost 11pm now
I don't trust ninjas opinion because his reaction is always the same.
Pepto bismol and vodka
Haha
Youre right
And he is too loud and slamming of the table
He just really likes food
Fr the reaction are always the Same: „WOW, Its so moist and tender“
Guga, I’m going through some shit now and your videos always calm me down, thank you.
Ned Azar he doesnt care
Wish u the best bro !
MsKingS6 thanks man!
Not only does Guga know what he's doing when he cooks, but also all three personalities are contrasting and engaging. I am all for Mr. Mau doing videos on coffee!
Thanks for doing this video! While I enjoy watching videos about Wagyu, tenderloins, and porterhouses, I'll very rarely if ever be able to cook them. Rather than perfecting already great cuts of steak, I would love to see more videos about making inexpensive cuts better.
I did a eye of round roast for Thanksgiving and served with a Turkey. We braised on high heat before bagging and Sous Vide cooking for 23 hrs. It was incredibly tender and pretty good. I think it was more flavorful cold the next day. I ate some, then sliced it very thin, placed in zip lock bag with a couple thinly sliced onions and a cup apple cider vinegar. Placed in the fridge overnight, delicious.
Was Gordon Ramsey in the room when you started seasoning this steak
Tommie YT bruh 😂
This cut works great with sous vide, but I leave the roast in the bath for 24 hrs. I find that the longer time really helps the meat's tenderness. Cutting it really thin/using a meat slicer also helps. This cut, cooked by sous-vide, then sliced paper thin, makes outstanding roast beef sandwiches! I'm going to use the butter basting to see what that does the next time I make this (maybe this weekend). Keep up the good work--your videos are a "must watch" in my book!
Maumau? Ninja? are these your gamertags lol
And they're in their office lol
Meowmeow.
I knew I loved you guys for a reason! You are here in Florida, you are foodies (with steak love) AND you love coffee. Best channel ever!
Everytime I see the line in your videos I think of this one moment:
“What do you want to try first?”
“The lime”
Eye of Round is one of my favorite cuts to sous vide for all the reasons you discussed. I usually cook for 24 hrs at 133, seasoned with SPG, although sometimes I will use another rub. It makes dinner for one night, then sliced thin for sandwiches until gone. No, it is not as tender as a filet or as rich as Wagyu, but it has amazing beefy flavor, more than tender enough, and it costs a fraction of premium cuts.
I wish I can see Guga being drunk 😂
Damn imagine the food he makes when he has the munchies
I think we already have jk😀
Your videos prove to us that any cut of meat is acceptable as long as is preped with respect and love. You are the best guga💪🏼🔥🔥
For some reason I am jealous that Guga Foods surpassed SVE in subs. Don't leave us guga! :( I need the my weekly dose of the ninja and maumau
Fernando Galue watch ninjas channel! It is called Salty Tales!
Fernando Galue i think guga foods seems like his job, while sve seems more like his playground!
That code was worth it. Two bags ended up being 6.50. If it's good, I'll keep the subscription. Nice one Guga!
Deli meat slicer for paper thin slices is key for Eye of Round
Agreed, it has a natural acidity that I just can't enjoy, but for some reason it becomes less present when sliced paper thin
I was waiting for this video. I saw another guy who has tested this cut at a lot of temperatures and times. He said the best was 131 degrees for 22 hours. Thanks Guga. Now it is time for a wagyu eye of round.
I think you are the #1 Sous Vide seller 🤣. That was really nice, I love this channel and Salty Tales.
The way you trimmed that eye round broke my heart thing looked like something off a geometry test
Nice Ad.... normally I would skip the ads....maybe cos I love coffee too
that is something I can drink ever day.
I used Gugas recipe here as my baseline for dinner tonight. Amazing flavor! I found that 130 was a touch too done and that 25hrs was a better cook time but otherwise it turned out very well! Our baste included rosemary and we made an additional pan sauce using the bag juices. Incredibly flavorful and over all too soon. Thanks for proving Eye of Round CAN be sous vided, Guga!
Hey Guga, big fan. You got me in to Sous Vide and you changed my life, or at least the food in my life, this is so easy and so good. Cheers from Lithuania, i'll have a drink to your good health. Į SVEIKATĄ! And have a great weak :)
Paul Goodwill you bought Sous Vide machine?
I used eye of round for beef jerky, its low intermuscular fat and strong grain works well when doing that (you don't want fat going rancid when making dried meat so the fact the fat is mostly on the outside makes life very easy, and the grain if cut right means its not like chewing leather) and its fairly cheap
When your 2nd channel grows bigger than your main. xD
Thanks for the support!
@@SousVideEverything My pleasure :)
I always thought this was the main channel.
@@jbsc97 yeah and his guga foods channel has more subs, thats what I mean
I love you channel. I bought a "Select" Picanha (my mistake) so I injected warm butter & lard) and sous vide at 135 for 4 hours. My guests & I were really surprised, turns out great. Seared with charcoal & grill grates. The idea was to get some more fat in the meat.
Keep up the great videos & ideas.
Haha had a good laugh at @5:25 when they said "the best bread ever"
Just google "bread" and "germany"
Cheers from GER
In India, specific Kerala, there's only one price for beef. It's close to 5 dollars for a pound. The premium and cheap cut is all sold for that price. Heck, there isn't a "cut" here. The whole animal is a single cut. Thought you guys will find this interesting.
Why was this channel not in my recommendations before? I just subbed because this is some quality content
Your purpose in life is to inspire all of us to cook for our families, and you can get rich in the process and better your family
Guga, you have more knives than Dexter Morgan. Could you give us a walkthrough one day? Cheers, love the vids.
I have done eye of round spud vide for years if you want it tender it needs at least 20 hours at 131^. I usually cut it into 1 inch thick steaks before I sear it. I seasoned it with salt pepper garlic powder and beef bouillon powder. I think it has the best flavor.
Autocorrect changed Sous to spud ha.
Tenderize it with pineapple, leave more fat, use less seasoning
I put mine on my pellet smoker for about 2 hours with salt, pepper, garlic, umami, and oregano. Two hours or so it is done and perfect. I use my meat slicer to make it very thin. Makes for a great french dip.
Next time reduce the juices after frying some garlic and onions, deglaze with some wine
This cut catches a lot of grief, but we have always smoked it, reverse sear it while basting with butter, and sliced thin. Served with Chimichurri! Comes out great!
U been giving angel all the good stuff, and u give them THIS!!!😂
One of the benefits of sous vide, tenderization. We've done bottom round and chuck with equally great results. Not fillet but close to sirloin. A great way to save some coin while enjoying a great tender meal.
I do eye of round in the sous vide all the time. Try leaving it in 24-30 hours at 130. I think you'd be MUCH happier with the results.
That sounds very excessive. Unless you're turning up the heat extremely slowly, your steak is gonna be done cooking after like an hour and a half and then it'll continue just being hot for no reason. Any benefits of keeping it at the right temp longer is gonna be well passed after a few hours
@@KingBarney ... It's not about reaching temperature, it's about breaking down connective tissue and denaturing proteins at lower temperatures.
I’m so happy I’ve been wanting to see this video for years on this channel! Thank you!
lmao screw you guga making me hungry at 2AM in the morning 🤤🤤
I love how stoked you still get on a good tasting steak. Rock on brother!!!
New subscriber here. You guys rock!!! I have a sous vide and I'm learning so much from you guys!! Thank you for what you do. Keep up the great work!!
Thanks Gerald and welcome to the family.
Sous vide works really well with tough cuts like eye of round.
Eye of round came up on sale recently so I decided to give it a try even though I knew it was a really tough cut.
I trimmed it, cut off the tapered ends and cut them into strips crossgrain.
The big part was cut into two “roasts” because my sous vide tank wasn’t large enough to take it as one piece. It’s on the list for Amazon’s next Prime Days.
Three bags went into the tank @ 125F.
Pulled the first @ 24 hours, delish, much more tender but not as tender as I wanted so I left the bigger one in for about 50 hours total. You could cut it with a fork - that tender but a tad more done than I wanted.
Both of them were seared in a hot cast iron pan with ghee, fresh rosemary, sage & oregano. Once seared they were set aside covered to rest and the bag juices went in, reduced, red wine in, reduced and then heavy cream & cream cheese were added to thicken. Salt & pepper to taste.
So I went out and bought a bunch more, trimmed them the same way - ends into crossgrain strips, main into 2 parts and sous vided another @ 121F for two days, pulled it out and chilled overnight then put on a 225F smoker until the inside hit 120F - perfect.
The rest were trimmed out the same, sous vided for 2 days @ 121F and then into the freezer.
Pulled one of the bags of strips two days ago, fried in ghee & bacon grease until caramelized, threw in the juices, heavy cream & cream cheese to make a sauce and had it two days running. Tender & delicious.
Pulling one out to smoke this morning.
Eye of round is amazing for making beef jerky, in fact it's probably the best for jerky.
I love jerky! Going to make some.
@@SousVideEverything Would you make jerky after sous videing ?
This was one of the main appealing things about sous vide cooking I love. Turning cheaper cuts of meat like chuck, round, topside or oyster blade steak into tender meals. As usual well done guys your preparation and presentation is first rate!
Btw 16 hrs isn’t a long time for this type of meat fibres, I generally go 24,36 or 48hrs depending on type and thickness of connective tissue banding.
You should see how it would be if you let it soaked in blended pineapple and then cook it again
Guga, try this on it:
Dust your board first with:
worchestershire sauce POWDER (if you can't find powdered, use liquid, just coat the whole roast in enough to wet it down, then roll in spices)
dried onion
salt and pepper
garlic powder
well crumbled bay leaf (one)
Make sure you leave enough fat!
Cook low and slow to about that 131* doneness you show on this video. Mom would put it in the oven at 350 for one hour, then turn as low as the oven would go for about an hour a pound. DO NOT OPEN THE OVEN. I don't care if there are elves in there, DO NOT OPEN THE OVEN.
Best roast beef I've ever had. Cuts well to 'fingers' for snacking, too.
"Guga's Rub"... that sounds like the title of a porn
Perhaps you shouldn't watch so much porn.
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@6:46 men take notes the man is giving you life changing advice. “Mother in law will
Never complain” 😂💯
Could you inject butter or lardinto the steak to add fat to the inside of the round?
Thanks, looking forward to other cheaper cuts. I cooked my bottom round in the oven at 200° for 1 hr per pd.
I need you to do some wild boar, I have a freezer full that needs to be eaten.
A trick I do for lean meats like this is the fat you trim off take that and fry it up in a skillet. It will render the liquid fat from the trimmings that you can use in the baste or drop in the vacuum bag. It help add the beef flavors and adds more juiciness. I also do this when I cook brisket and use the rendered fat when I wrap the meat after it stalls. The fried cracklins the dogs love it or if you like beef bacon.....
personally i'm Cuban so i can agree that Cuban bread is amazing
You boys got the right idea at the end. Its an ideal cut for slicing ultra thin to make French dip, Italian beef and Philly cheese steaks out of.
I've dryaged an eye of round and it's amazing. You should try it
I like Eye Round for sous vide, but I go as long as 50 hours for more tenderness!
I haven't tried Cuban bread but Pan Sobao is one of my favorites!
I had already done this with the same cut of beef. Used red wine and some beef stock in the bag. Made French dip sandwiches. I seared it pre and post sous vide. The burned surface was a great flavor.
I wonder if dry-aging Eye Round would make a difference at all....
you're gonna lose even more fat tho
@@arnevanderlinden But you'd solve the tenderness problem... Sounds like an experiment is in order.
Love watching these videos. When Momo wants a holiday or when he retires can I please have his job? All he does is taste the food after all the hard work has been done! What a lucky bugger 🤣🤣🤣🤣
just wondering, do you sous vide guga's rub on it's own. after all your channel is called Sous Vide Everything
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Make any low end cut of 🥩 much better
Cover with meat tenderizer
Put in a zip lock
Add a bit of liquid smoke
Leave in fridge for for a few hrs, overnight if possible
Leave out til room temp at center
Cool over high heat
Guga, why u never try to tenderize the meat in this sous vide channel? Maybe u can test it with this kind of beef cut
He did. Search videos.
Guga, I used to avoid eye of round like the plague, thinking it an absolutely inferior cut of meat. Thanks to this video, you've now given me inspiration for a new sandwich idea. You are officially the meat master!
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When trimming cuts like this, why not leave the trim in the bag with the roast? Essentially it’ll be like sousvideing with extra butter, then just take out out and off when searing or roasting. What I always do tbh just curious if you ever have.
Do a eye of round with pineapple then sous vide
Ronald Mitchell and a dry age
My friends, tried your recipe accept I cooked it for 17 hours and sliced it at a slight angle like London Broil. It almost melted in my mouth. I don't know if the extra hour cooking did that or the angle of the slices. But tough is not the word you would use to describe it. My neighbors couldn't believe it was Eye of Round.
didn't know they had 2 channels. Subbed to both now :)
For an eye round, that looks REALLY good. As good as that piece of meat could ever be.
I was born and raised only eating eyeround and that's a luxury to us 😂😂