Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don't f with it.
I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.
Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.
Basically I did nothing but throwing it in the oven with pretty low temperature (about 70°C) until the meat was medium (around 65°C core temp). After that, searing and putting in tinfoil for another few minutes. All that keeps the meat super soft and very tasty.
31 Comments
Hondolor@kbin.social · 15 pts · 3y
Pornographic levels of tastiness here.
robmexx@lemmy.world · 2 pts · 3y
Thank you for the hot comment
scottmeme@sh.itjust.works · 8 pts · 3y
That looks sooooo good
robmexx@lemmy.world · 4 pts · 3y
Thank you. It was as amazing as it looks.
TheGiantKorean@lemmy.world · 7 pts · 3y
robmexx@lemmy.world · 1 pts · 3y
Amen
utiandtheblowfish@lemmy.ml · 5 pts · 3y
What was the cut of beef?
Drewfro66@lemmygrad.ml · 11 pts · 3y
Butcher here. Long, roughly circular roast, very lean with a cap of fat on top - looks like Eye of Round.
robmexx@lemmy.world · 6 pts · 3y
Maybe this bigger picture helps to identify:
elscallr@kbin.social · 5 pts · 3y
Looks like it might be a top round. Excellent cut for a nice slow roast and you got a great cook on it.
MaungaHikoi@lemmy.nz · 2 pts · 3y
Yeah some kind of topside roast I reckon. Cuts are different in the USA so probably not what we have in my country.
robmexx@lemmy.world · 5 pts · 3y
It wasn’t fillet. Unfortunately I can’t remember what cut it was. Wife got the meat and I literally had to google how to cook it, lol.
Che_Donkey@lemmy.ml · 3 pts · 3y
Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don't f with it. I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.
Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.
🌠 the more you know
Peneipenisini@lemmy.world · 1 pts · 3y
You're not a chef by trade?
robmexx@lemmy.world · 1 pts · 3y
Unfortunately i’m not even close. I’m an electrician.
psysop@lemmy.world · 3 pts · 3y
If there exists an ideal food, perfect beyond measure, this would be it.
robmexx@lemmy.world · 3 pts · 3y
Too kind. Thank you
James@lemmy.ca · 3 pts · 3y
Sear before or after cooking?
robmexx@lemmy.world · 3 pts · 3y
After, then into tinfoil for about 10 minutes
ImFresh3x@sh.itjust.works · 2 pts · 3y
I’d eat this
FrankLaskey@lemmy.world · 2 pts · 3y
Holy moly that is the perfect doneness / color of beef. chef’s kiss
robmexx@lemmy.world · 1 pts · 3y
Yeah, it was fantastic
MementoMori@lemmy.world · 1 pts · 3y
Great job! Looks amazing. Did you eat any of it cold?
robmexx@lemmy.world · 1 pts · 3y
Unfortunately there was nothing left. The family really enjoyed the meal. I had cold Roastbeef already but not my own.
MementoMori@lemmy.world · 2 pts · 3y
That's a champagne problem right there. Good for you!
Moonguide@lemmy.world · 1 pts · 3y
Havent ever had roast beef (I think), what was your process. How did you achieve medium with 4h of cook time?
robmexx@lemmy.world · 1 pts · 3y
Basically I did nothing but throwing it in the oven with pretty low temperature (about 70°C) until the meat was medium (around 65°C core temp). After that, searing and putting in tinfoil for another few minutes. All that keeps the meat super soft and very tasty.
Moonguide@lemmy.world · 1 pts · 3y
Hm, alright, thanks!
robmexx@lemmy.world · 1 pts · 3y
You’re welcome
artifice@lemmy.world · -17 pts · 3y
Sweet mother of god
robmexx@lemmy.world · 2 pts · 3y
Thank you