…backwards and slow cooked in the oven for about 4 hours.
4 points
It wasn’t fillet. Unfortunately I can’t remember what cut it was. Wife got the meat and I literally had to google how to cook it, lol.
2 points
Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don’t f with it. I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.
Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.
🌠 the more you know
1 point
1 point
