Just when you thought corned beef couldn’t get any better, along comes this eye round version that’s sure to knock your socks off. Perfect for St. Patrick’s Day or any day you’re craving something hearty and flavorful.
Why This Recipe Works
- The eye round cut is lean yet becomes incredibly tender when slow-cooked, making it perfect for corned beef.
- Brining the beef yourself allows for customization of the salt and spice levels to suit your taste.
- Slow cooking melds the flavors together beautifully, resulting in a dish that’s both aromatic and delicious.
Ingredients
- 3 lbs beef eye round roast
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 tsp allspice berries
- 1 tsp coriander seeds
- 8 cups water
Equipment Needed
- Large pot
- Measuring cups and spoons
- Knife and cutting board
- Slow cooker
Instructions
Step 1: Prepare the Brine
In a large pot, combine the water, kosher salt, brown sugar, black peppercorns, mustard seeds, crushed garlic, bay leaves, allspice berries, and coriander seeds. Bring the mixture to a boil, then remove from heat and let it cool to room temperature. Tip: Make sure the brine is completely cool before adding the beef to prevent cooking it prematurely.
Step 2: Brine the Beef
Place the beef eye round roast in the cooled brine, ensuring it’s fully submerged. Cover the pot and refrigerate for 5 to 7 days. Tip: Turn the beef once a day to ensure even brining.
Step 3: Rinse and Cook
After brining, remove the beef from the brine and rinse it thoroughly under cold water. Place the beef in a slow cooker and add enough water to cover it halfway. Cook on low for 8 to 10 hours, or until the beef is tender. Tip: For added flavor, you can add vegetables like carrots and potatoes during the last 2 hours of cooking.
Step 4: Rest and Slice
Once cooked, let the beef rest for 10 minutes before slicing against the grain. This ensures each slice is as tender as possible.
Step 5: Serve and Enjoy
Serve your corned beef eye round with your favorite sides, such as cabbage, carrots, and potatoes, for a complete meal.
Tips and Tricks
Brining your own beef allows for a level of customization that pre-brined meats can’t match. Experiment with the spice levels to find your perfect balance. If you’re short on time, you can reduce the brining time to 3 days, but the flavor won’t be as deep. For a crisper exterior, you can broil the cooked beef for a few minutes before serving. Always slice against the grain to ensure tenderness.
Recipe Variations
- Try using different spices in the brine, such as juniper berries or cloves, for a unique flavor profile.
- For a sweeter version, increase the brown sugar or add a splash of apple cider to the brine.
- If you’re not a fan of slow cooking, you can also bake the brined beef in a 300°F oven for about 3 hours, or until tender.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, while eye round is recommended for its tenderness after slow cooking, you can also use brisket or round. Just keep in mind that cooking times may vary.
How long can I store the brined beef before cooking?
After brining, you can store the beef in the refrigerator for up to 2 days before cooking. Make sure to keep it submerged in the brine until ready to cook.
Can I freeze the cooked corned beef?
Absolutely! Cooked corned beef freezes well. Just slice it, wrap it tightly, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Summary
This corned beef eye round recipe is a game-changer, offering a tender, flavorful twist on the classic. With a little patience for brining and slow cooking, you’ll be rewarded with a dish that’s sure to impress.