What is a more tender cut eye round or bottom round?? And Would it be possible if u can share a good yummy recipe?? thanx =)

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nutcakes
nutcakes January 4, 2011

/eye of round is a little more tender. The CI method really saves it, but you still need to slice thinly. I did a modified version of the CI method and it beat conventional roasting hands down.
http://www.foodsville.com/recipes/view/309

And here is their guide on tough cuts.
http://www.cooksillustrated...

You might also like to try using it for Chicaco Italian beef sandwiches.

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usuba dashi
usuba dashi January 4, 2011

The eye & bottom round are from the same part of the round called the goose neck. Personally, I feel both are better braised, but can be roasted, if not cooked more than medium rare. Both cuts have very little flavour, since both do not offer much marbling.

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mainecook61
mainecook61 January 4, 2011

Both are relatively tough cuts, the eye even more than the bottom, I think. A long long braise of some sort is called for. I would be inclined to cut it up as stewing beef rather than keep it whole. We raise beef ourselves, and those are two cuts I always have ground into hamburger! Good luck.

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