Table Talk » A tough steak made tender by braising

Sunday has been my day to cook beef from the organic, grass-fed, hormone- and antibiotic-free beef I bought this Fall from Windy Hill Farm. I'm trying lots of cuts that I never buy. Tonight's cut was eye round steaks. My mom made eye round roasts when I was a kid. We were lucky that my dad is a master slicer and sliced the roasts paper thin. Eye round is one of my least favorite cuts of beef. I followed the beef farmer's advice and got it cut into steaks rather than getting an eye round roast.

My search for eye round steak recipes lead me to a recipe for braised steaks that claims to be a favorite of President Ford: President Ford's Braised Eye Round Steaks from All Recipes. My changes were more onions, more wine, adding about 8 ounces of tomato sauce that I wanted to use up, braising the steaks for 1.5 hours, then removing the beef and reducing the sauce until it was thick and rich.

Tom called it "Pot Roast in Steak Form". An easy and tasty way to cook eye round steaks. Braising the steaks resulted in a tender steak from a lean cut that if not cooked properly can be quite tough.

Posted December 6, 2009 8:35 PM in Test Kitchen

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