Now free delivery for the first order above 1500 EGP
Product Details
Product description:
BaladyFarms Eye round Roast is a lean cut from the hind end of a cattle, just above the shank, or back leg. The eye of round is a roast cut from the elongated muscled located in the center of the round, thus the name “eye of round”.Because this muscle does plenty of work it has a lot of flavors, but is somewhat less tender. This versatile cut can be cooked whole pot-roasting., portioned for steaks, cubed for stew, or made as ground beef. We recommend marinating, slow roasting or braising techniques for tenderizing this beef.
can be roasted to juicy, tender perfection if you know how to cook it properly. It’s best when cooked to rare or medium-rare and sliced thin against the grain.One Eye round Roast usually weights (2000-3000 Grams) approx.
Other names:
Beef Roasting Joint, Girello Roast, Round Eye Pot Roast, Eye of the Round.
Ingredients:
100% Young local (Balady) breed freely farming without any binding.
Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision
Minimal travel time to the governmental abattoir
Slaughtered at the governmental abattoir to have the approvals and the required stamps
GMO free
Raised naturally without any hormones
Clean, happy & well looked after animals
Cooking tips & Instructions:
INGREDIENTS:
· 2 Kilos BaladyFarms ® Eye Round Roast
· 2 tablespoons Worcestershire sauce
· 2 tablespoons red grape vinegar
· 1 teaspoon dried Italian seasoning “Thyme, Rosemary, basil, Oregano”
· 1 tablespoon Honey
· 2 teaspoons Kosher salt
· 2 teaspoons Cracked black pepper
· 2 tablespoons Dijon mustard
INSTRUCTIONS:
1. In a small mixing bowl combine Worcestershire, Dijon, vinegar, honey, Italian seasoning, 1-teaspoon salt and 1-teaspoon pepper to create a marinade. Place roast in zipper-locking plastic bag and pour marinade over beef. Close bag, removing excess air and refrigerate overnight or at least 2 hours.
2. Remove roast from marinade and pat dry. Discard marinade and season with an additional 1-teaspoon salt and 1-teaspoon pepper.
3. Preheat oven to 230°C. Place roast in a shallow roasting pan fitted with a rack and season with salt and pepper. Roast for 15 minutes, then reduce oven to 160°C. Cook approximately 90 minutes, until roast reaches medium (57-59°C).
4. Remove from oven, tent loosely with foil and let rest 10 minutes before carving thinly against the grain.
Common mistakes when cooking a large cut of beef:
· If your roast wasn’t room temperature. You must let the beef sit at room temperature for at least 45 minutes to 1 hour before cooking to ensure it cooks more evenly.
· If you didn’t season with salt in advance. Generously seasoning your roast an hour or two before cooking gives the salt a chance to permeate the roasts interior and absorb into the meat, which results in juicer, more flavorful beef.
· Too high of heat. All roasts require low and slow heat! Low and low cooking allows the collagen to melt and the tough muscle fibers to separate, which creates a beautiful, tender mouthfeel.
· Undercooking. Undercooking your roast will cause the meat to be very chewy and not palatable!
· Overcooking. Similar to the above, overcooking a roast will make your beef very dry and unappetizing.
· Not resting the meat. Resting the beef allows the juices to redistribute within the meat, instead of spilling out onto the cutting board.
· Slicing beef, the wrong way. you should slice it in a thin way and Carve your roast against the grain allows your knife to do all the hard work!
Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.