Alright, let’s talk about this sous vide eye of round thing. I heard about it from my neighbor, she’s always tryin’ fancy new things. Said it makes meat real tender, like butter, she says. So, I figured, why not? I got a hunk of that eye of round sittin’ in the freezer, might as well give it a whirl.
Now, I ain’t no fancy chef, mind you. I like things simple. This sous vide thing, it sounds complicated, but my neighbor swore it was easy. She said you just need this here… whatchamacallit… immersion circulator thingy. Looks like a stick you put in a pot of water. And some bags, special bags, she said. Alright, alright, I got those too. Gotta keep up with the times, I guess.
First thing, you gotta season that meat. I just used some salt and pepper, the way I always do. Nothin’ fancy. My neighbor, she uses all sorts of herbs and spices, but I say, salt and pepper is good enough for me. Been cookin’ this way for years, ain’t nobody complainin’. Then you gotta put that meat in the bag. Now, this part’s a little tricky. You gotta get all the air out, she said. Something about vacuum sealing. I just used a straw and sucked the air out the best I could. Close enough, I figured.
Next, you gotta fill a pot with water and stick that immersion circulator thingy in there. Set the temperature, my neighbor said. She gave me a piece of paper with some numbers on it. Said for eye of round, 134 degrees Fahrenheit is good. And cook it for a long time, she said. Like, 18 hours! Can you believe that? 18 hours! Back in my day, we cooked a roast for a couple of hours, and that was that. But I’m tryin’ this new way, so 18 hours it is. I wrapped the top of the pot with some of that clingy wrap stuff, she said it helps keep the water from evaporating. Smart, I guess.
- Season the meat with salt and pepper.
- Put the meat in a bag and seal it.
- Fill a pot with water and set the immersion circulator to 134°F (57°C).
- Cook for 18 hours.
So, I let that meat cook all day and all night. Woke up the next morning, and that thing was still hummin’ away. Took the meat out of the bag, and let me tell you, it looked… different. Not brown and crispy like it does in the oven, but kinda… pink all the way through. My neighbor said that’s how it’s supposed to be. Then you gotta sear it, she said. Just put it in a hot pan for a minute or two on each side, to get a nice crust.
I gotta say, I was skeptical. All that fuss, all that time, for a piece of meat? But when I sliced into it… oh boy! It was like butter, I tell ya. So tender, so juicy. Even my old teeth could chew right through it. And the flavor, even with just salt and pepper, it was amazing. That sous vide cooking, it really does somethin’ to the meat. Makes it soft and flavorful in a way I’ve never seen before.
Now, I ain’t sayin’ I’m gonna cook everything this way. It takes too long, if you ask me. But for a special occasion, or when you want a really good piece of meat, it’s worth the trouble. And it’s not as hard as it sounds. Even an old woman like me can figure it out. This easy sous vide recipe is somethin’ else. My neighbor said there are lots of other things you can cook this way. Steaks, chicken, even vegetables. Maybe I’ll try some of those other things too. But for now, I’m just gonna enjoy this here eye of round. It’s the best darn roast I’ve ever had.
So, if you’re lookin’ for a way to cook a piece of meat that’s gonna knock your socks off, give this sous vide method a try. Don’t be scared of it. It’s just like my neighbor said, easy peasy. And the results… well, you just gotta taste it to believe it. It’s a delicious sous vide eye of round recipe, even if I do say so myself.
And you know what? I think even my grandpappy would have liked this. He always said, “low and slow” was the way to go, even though he never heard of such fancy words like “sous vide.” Guess some things never change, even if the tools do.
This recipe is very straightforward, not like them fancy ones you see on TV. And if you’re new to this cooking method, don’t worry. It’s really one of the easiest sous vide recipes. Just follow the steps, and you’ll be fine. You will discover how easy it is to use this method. Trust me, if I can do it, anyone can. Now, go on and try it. You won’t be sorry.