by Ralph Lawrence

Created on: April 06, 2009   Last Updated: January 09, 2010

A BEEFEATER'S GUIDE TO ECONOMICS

Paying Tribute to an Inexpensive Cut of Beef.

In these days of economic turmoil, we need not dramatically adjust our culinary lifestyle. Proper menu planning and prudent shopping coupled with a commitment to uncompromised home preparation can transform an inexpensive bill of fare into a shining star for family or guests. A perfect example of this might be a Sunday style beef roast utilizing a reasonably priced and popular cut known as the eye round. Often, cooks use this particular piece for braising or in a slow cooker, creating the staple "pot roast." Most Americans identify with this comfort food, yet miss the opportunity to showcase the eye roast in the same fashion that prime tenderloin might be displayed but at a fraction of the cost.

The recipe begins with the selection of the roast. Choose a freshly cut and trimmed eye round. This is the eye muscle of the bottom round of the primal cut of the beef round. The preferred method for tenderizing the eye is a salting rub. Brining is an alternative, but the finished product tends to be mushy. Here's how to produce a fantastic roast.

Ingredients:

4 lbs. eye round beef

4 teaspoons of kosher salt OR 2 teaspoons of table salt

3 tablespoons of vegetable oil, preferably canola oil

2 teaspoons of freshly ground black pepper

Plastic wrap

Meat thermometer

Begin by salting the roast evenly on all sides. Wrap with plastic wrap and refrigerate 18 to 24 hours. When ready to cook, heat oven to 225 degrees and place rack in middle of oven. Pat the meat dry with paper towels. Rub the roast with 2 tablespoons canola and sprinkle all sides with the black pepper. Heat remaining 1 tablespoon of canola oil in a large skillet over medium high heat until smoking. Sear meat on all sides until well browned, usually 3 or 4 minutes per side. Transfer roast to pan with a roasting rack. Roast until a meat thermometer registers 115 degrees about 1 to 1 1/4 hours for medium rare. Medium will take 1 1/2 hours for internal temperature of 125 degrees. TURN OVEN OFF. Leave roast inside, keeping oven door closed. After 30 to 45 minutes, reinsert thermometer. Meat should register 130 degrees for medium rare. For medium keep in oven a few minutes longer. Transfer to carving board, let rest for 15 minutes then carve in beautiful slices. One note, ALL ovens roast differently! Some are hotter than advertised, some cooler. Use one's best judgment for a perfect product.

Since there is not sauce or gravy, a splendid dressing for the beef might be a "salsa verde." The beautiful fresh herb and garlic accompaniment can be easily made. Take a large mixing bowl, place 1 heaping tablespoon of Dijon mustard into bottom and 3 tablespoons of lemon juice. While whisking, add 8 tablespoons of good extra virgin olive oil. Whisk until mixed well. Set aside. Take two handfuls of Italian parsley, one small bunch of basil (leaves only) and one small bunch of mint. Chop all finely and set aside. Mince 2 cloves garlic, 6 anchovies, 6 small gherkins and cup capers which have been rinsed. To this, add 1 cup pine nuts and 1 cup golden raisins which have been soaked in warm water to plump. Mix all together in the bowl containing the mustard dressing and let stand at room temperature for flavors to blend. Spoon gently over the beef slices.

Side dishes like roasted sweet potato wedges, a mushroom risotto and asparagus complement this dinner spectacularly.

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