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?
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5 Comments
I think beef stew is the way to go. Low and slow braise will break up that tough lean meat.
Cheers all
irina
I'm asking not challenging....... Seems like it could work.