Korean Style Buffalo Eye of Round

 

Korean Style Buffalo Eye of Round
Ingredients
  • 4 pound eye of round roast
  • 3/4 cup soy sauce for marinade
  • 1/4 cup dry sherry
  • 2 tablespoons dark Asian sesame oil for marinade
  • 6-8 cloves garlic, minced for marinade
  • 1 one-inch piece fresh ginger, peeled and minced for marinade
  • 3/4 cup soy sauce for serving sauce
  • 3/4 cup packed brown sugar
  • 2 tbsp fresh garlic, minced for service sauce
  • 1 one-inch piece fresh ginger, peeled and minced for serving sauce
  • 1/4 cup green onions, minced
  • 1 tbsp. toasted sesame oil for serving sauce
  • Toasted sesame seeds
Instructions
  1. Prepare Marinade: In a bowl, combine the soy sauce, sherry, sesame oil, garlic and ginger and mix well.
  2. Pat the roast dry with paper towels and place in the plastic bag. Pour Korean Marinade into the bag, squeeze out all the air, and seal. Massage the bag to smear the marinade all over the roast and to begin working it into the meat.
  3. Refrigerate for at least 8 hours or overnight.
  4. Preheat oven to 500 degrees. If desired, trim off excess fat from roast. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
  5. Place meat in roasting pan in preheated oven.
  6. Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
  7. While the roast is in the oven, prepare Korean Sauce. Whisk roast drippings into the sauce.
  8. Prepare Sauce: In a saucepan, combine the soy, brown sugar, garlic, and ginger and heat, stirring, just until the sugar is fully dissolved. Remove from the heat and stir in the green onions and sesame oil. Set aside to serve warm or at room temperature.
  9. Carve in thin slices and serve immediately with the sauce on the side.

Perfect Roasted Eye of Round Roast Buffalo

 

Perfect Roasted Eye of Round Roast Buffalo
Ingredients
  • 1 buffalo eye round roast
  • salt, to taste
  • pepper, to taste
  • paprika, to taste
  • cooking oil
Instructions
  1. Preheat oven to 500 degrees. Season with salt and pepper (and paprika, if desired). Rub meat with cooking oil.
  2. Place meat in roasting pan in preheated oven
  3. Roast for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

Brined Buffalo Eye of Round

Brined Buffalo Eye of Round
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
Ingredients
  • 1.5 pounds buffalo eye of round roast
  • 1/4 cup sugar
  • 1/4 cup salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons ground ginger
Instructions
  1. In a saucepan combine sugar, salt, pepper, ginger, cinnamon, cloves and 1 cup water. Bring to a boil stirring often to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and add ice water.
  2. Place roast in large zipper-locking bag and add brine. Refrigerate overnight.
  3. Remove roast from bag and discard brine. Preheat oven to 300 degrees F. Place roast on rack and roast for 1 1/2 hours to internal temperature of 130 degrees F for rare or until desired degree of doneness.
  4. Remove roast from oven and let rest 10 minutes. Thinly slice.

 

Bourbon Marinated Buffalo Eye of Round

Bourbon Marinated Buffalo Eye of Round
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
Ingredients
  • 2-3 pound eye-of-round
  • 1/2 cup cooking oil
  • 1/2 cup bourbon
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
Instructions
  1. Using a shallow glass dish, combine the oil, bourbon, Italian seasoning, onion powder, garlic powder, salt and pepper. Place the meat in the dish and coat with the marinade mixture. Cover and refrigerate overnight.
  2. Preheat oven to 500 degrees F.
  3. Remove the meat from the marinade and blot it dry using a paper towel. Salt the meat and coat it heavily in black pepper. Place meat in roasting pan in preheated oven.
  4. Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
  5. Allow beef to cool, slice thinly, and serve.