You’re in for a treat with this corned beef eye round recipe that’s sure to spice up your dinner routine. Perfect for those who love a hearty meal with a bit of a kick.
Why This Recipe Works
- The eye round cut is lean yet becomes incredibly tender when cooked slowly, making it perfect for corned beef.
- Our unique spice blend adds depth and complexity to the flavor profile, setting this recipe apart from the rest.
- Slow cooking ensures that every bite is packed with flavor and melts in your mouth.
Ingredients
- 3 lbs beef eye round roast
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 4 cups water
Equipment Needed
- Large pot
- Measuring cups and spoons
- Knife and cutting board
- Slotted spoon
Instructions
Step 1: Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, black peppercorns, mustard seeds, minced garlic, and ground ginger. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes until the salt and sugar are completely dissolved. Let the brine cool to room temperature before using.
Step 2: Brine the Beef
Place the beef eye round roast in the cooled brine, ensuring it’s completely submerged. Cover the pot and refrigerate for 5 days, turning the beef once a day to ensure even brining.
Step 3: Cook the Corned Beef
After brining, remove the beef from the brine and rinse under cold water. Place the beef in a clean pot and cover with fresh water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 3 hours, or until the beef is tender.
Step 4: Rest and Slice
Once cooked, remove the beef from the pot and let it rest for 10 minutes before slicing against the grain into thin slices. This ensures the meat is tender and easy to chew.
Step 5: Serve
Serve your corned beef eye round with your favorite sides, such as boiled potatoes and steamed cabbage, for a complete meal.
Tips and Tricks
For an even more flavorful corned beef, consider adding a bottle of stout beer to the cooking water. The beer adds a rich depth of flavor that complements the spices beautifully. Additionally, if you’re short on time, you can reduce the brining time to 3 days, though the flavor won’t be as deep. Finally, always slice the beef against the grain to ensure it’s as tender as possible.
Recipe Variations
- Try using different spices in the brine, such as coriander seeds or allspice berries, for a unique flavor profile.
- For a sweeter version, add more brown sugar to the brine or include a cup of apple juice in the cooking water.
- If you prefer a smokier flavor, you can smoke the corned beef after brining instead of boiling it.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, while the eye round is ideal for its lean yet tender qualities, you can also use brisket or round cuts. Just keep in mind that cooking times may vary depending on the cut’s thickness and fat content.
How long can I store the brined beef before cooking?
After the initial 5-day brining period, you can store the beef in the brine for up to 2 more days in the refrigerator. However, it’s best to cook it as soon as possible for optimal flavor and texture.
Can I freeze the cooked corned beef?
Absolutely! Cooked corned beef freezes well for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Summary
This corned beef eye round recipe is a flavorful twist on a classic dish, perfect for any occasion. With its tender texture and rich spice profile, it’s sure to become a favorite.