Beef eye of round
A lean cylindrical hind-leg cut suitable for cooking whole and thinly slicing.
What it offers and why to use it
A lean cylindrical hind-leg cut suitable for cooking whole and thinly slicing. Cook without drying out and rest before slicing across the grain.
A lean cylindrical hind-leg cut suitable for cooking whole and thinly slicing.
From shopping to cooking
Choose
Ask for well-trimmed meat and maintain the cold chain after purchase.
Store
Keep covered in the cold part of the refrigerator, observing the use-by date; freeze if not cooking in time.
Prepare
Cook without drying out and rest before slicing across the grain.
How to make the most of it
Good pairings
Onion, carrot, wine and herbs.
How to substitute it
Another beef cut suited to the same technique, adjusting cooking time.
Recipes with beef eye of round
Vitello tonnato
Thin slices of chilled veal with a creamy tuna and anchovy sauce, crisp capers and chives. Allow time to chill the meat.
Preparation 40 min · Cooking 1 h 40 min · Chilling 2 h View Recipe →Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →