How to Sous Vide Eye of Round Recipe and Guide

Sous vide eye of round, it makes one of the best roast beefs that you can ever have. And when you use sous vide, it turns out perfectly cooked every time. Eye of round is a classic roast beef cut, and it's one that a lot of people don't always know how to use.

When you cook it traditionally, in the oven or on the grill, sometimes it gets overcooked and it's hard to get edge to edge doneness since it's a thicker piece of meat. When you sous vided it's cooked perfectly edge to edge every single time. And because you can set the temperature to exactly what you want, it tastes perfect.

SUBSCRIBE:
https://afmeasy.com/YouTubeSub

FREE SOUS VIDE QUICK START COURSE:
https://afmeasy.com/QuickStartYouTube

Eye of round steaks are very tough pieces of meat without a ton of flavor. For a tender, steak-like texture I suggest 131°F (55°C) for several days. For a more traditional texture, you can cook them at any of the higher braise-like temperatures for a couple days.

FULL ARTICLE:
https://www.amazingfoodmadeeasy.com/s...

LET'S CONNECT!
Instagram: https://afmeasy.com/Instagram
Facebook: https://afmeasy.com/Facebook
Website: https://www.AmazingFoodMadeEasy.com/
Twitter: https://afmeasy.com/Twitter