Eye of the Round

€12.99 per kg
A very lean cut of beef from the hind quarter. Cooking the roast at a slow temperature for a long period of time makes it more tender and flavourful especially right ingredient are added

Remove the joint from the fridge 1 hour minutes before cooking (stops the roast going from an intense cold to intense heat) rub it down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. It is recommended to sear the joint on the pan first. creating a "basket" of crust to seal all those lovely juices and served with tasty gravy made from pan drippings.

Cooking tip: Add a little beef stock and wine when you are deglazing the tray, followed by a blob of butter to make the most gorgeous gravy.

As with every joint, leave it resting once cooked to allow all the wonderful juices to redistribute back into the joint.