Sunday, March 13, 2011

Slow Roasted Beef with Pineapple Orange Sauce

This delicious recipe has been floating around my family for many years. It makes an appearance when large groups gather - graduation parties, christenings, or birthdays. It is delicious hot or cold, on it's own or in a bun. The secret is to slowly roast the beef to medium-rare, and then drizzle with the sauce.

Slow Roasted Beef with Pineapple Orange Sauce
1 beef eye of the round roast, approx 4 lbs.
4 teaspoons kosher salt (for the beef) plus 1/2 teaspoon (for the sauce
1 medium thinly sliced onion
1 cup water
1 cup ketchup
1 tablespoon canola oil
2/3 cup frozen pineapple-orange juice concentrate
4 tablespoons brown sugar
2 tablespoons cornstarch

Rub the beef with 4 teaspoons of kosher salt and tightly wrap in plastic wrap. Let meat sit in the refrigerator for 24 hours. The next day, remove beef, allow to come to room temperature and wipe off all salt and dry with paper towel. Preheat oven to 225 F. Sear beef in a cast iron skillet with a few drops of oil until it is nicely browned all around the roast.  Insert a meat thermometer in the end through the center of the beef and slowly roast. While beef is cooking, saute onions in canola oil until translucent. Add salt, cornstarch and brown sugar and mix well. Add water, ketchup and juice concentrate and heat until thick and bubbly. When the meat approaches 90 F, drizzle with a ladle of sauce. When the beef reaches 115 F, turn off the oven (be sure to keep the oven door closed!) and allow it to reach an internal temperature of 130 F (medium-rare). Remove beef from the oven, let sit for 15 minutes and slice. Serve with the remaining sauce.

This large roast will serve a large group as part of a buffet. Eye of the round is lean, so there is not much shrinkage. The sweet fruity sauce and low cooking temperature makes this great for summer parties.  If you really must have your meat more well done, you can cook it initially to a temperature of 125 F, then turn the oven off and let the roast reach 140 F. This will give you a roast cooked medium. Anything more well done and you should probably choose a different cut of beef. Eye of the round will become very tough if cooked past medium, and is truly at it's best when medium-rare.

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