Important Notes:
- Some Marbling: Chuck eye roll has a decent amount of marbling, letting it tolerate some high-heat cooking for a flavorful sear.
- Aim for Medium: This cut benefits from being cooked to at least medium for optimal tenderness, especially at the Choice grade.
Braising:
1. Sear the chuck eye roll on all sides in a heavy pot or Dutch oven over medium-high heat.
2. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
3. Cover and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for 2-3 hours or until fork-tender.
Sous Vide:
1. Set your sous vide device to medium (60-63°C /140-145°F).
2. Season the chuck eye roll and seal in a sous vide bag.
3. Cook for a longer time (12-24 hours, longer for a more tender result) to tenderize
4. Finish with a quick sear in a hot pan for a flavorful crust.
3. Grilling (with care):
1. Preheat the grill to medium-high heat.
2. Sear chuck eye roll on all sides over direct heat for a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness. Monitor temperature closely.
Tips:
- Thermometer is Helpful: Use a meat thermometer to ensure you reach your desired doneness, especially for non-slow cooking methods.
- Slice Thinly: Especially with Choice grade, slice thinly across the grain for maximum tenderness.
- Marinades Help: Marinating overnight can further tenderize the meat and add flavor.
