…backwards and slow cooked in the oven for about 4 hours.

      • elscallr@kbin.social
        link
        fedilink
        arrow-up
        4
        ·
        edit-2
        1 year ago

        Looks like it might be a top round. Excellent cut for a nice slow roast and you got a great cook on it.

        • MaungaHikoi@lemmy.nz
          link
          fedilink
          English
          arrow-up
          1
          ·
          1 year ago

          Yeah some kind of topside roast I reckon. Cuts are different in the USA so probably not what we have in my country.

    • robmexx@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      4
      ·
      1 year ago

      It wasn’t fillet. Unfortunately I can’t remember what cut it was. Wife got the meat and I literally had to google how to cook it, lol.

      • Che Banana@lemmy.ml
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don’t f with it. I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.

        Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.

        🌠 the more you know