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Leftover eye of round - Soup or Stock potential

I made an eye of round. I'm not real fond of how it came out. Not very tender at all despite being medium rare. If I simmer it for a while (long and low) will it tender up for a Beef and Barley soup? Or, can I simmer it to at least make a beef stock?

asked by CaryNC about 2 years ago
5 answers 1583 views
Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 2 years ago

I think that the eye of round is too lean to make a a satisfactory soup or stock.

A64f0bcb-569d-43e7-b4db-4f21866cac44.farmer's_market
added about 2 years ago

You could chop it into smallish pieces, and saute it with some potatoes and onions until it's crispy, to make roast beef hash. Serve with a poached or fried egg on top.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 2 years ago

Why can't she braise it in big sauteed chunks and add broth, wine and veg for beef stew?
I'm asking not challenging....... Seems like it could work.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 2 years ago

I agree a beef stew would be good, my point is since the eye of round is so lean that it would not make a satisfactory stock or broth. But adding broth, wine and vegs would add the extra flavor and moisture to the braise.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 2 years ago

and she could always do a little bacon or pancetta before the braise to get the fat flavor in.
I think beef stew is the way to go. Low and slow braise will break up that tough lean meat.
Cheers all
irina