Brined Roast Beef Recipes

BRINED EYE OF ROUND

Steps:

• In a saucepan, combine sugar, salt, pepper, ginger, cinnamon, clove and 1 cup water250 ml water. Bring to a boil, stirring often to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and add ice water.
• Place eye of round roast in large zipper-locking bag; add brine. Refrigerate overnight.
• Remove roast from bag and discard brine. Preheat oven to 450°F232°C. Place roast on rack and roast for 15 minutes, then reduce heat to 350°F177°C and continue roasting approximately 1 hour to reach an internal temperature of 125-130°F52-55°C for medium rare.
• Remove roast from oven, loosely tent with foil, and rest 10 minutes. Thinly slice across the grain.

STANDING ROAST BEEF (BRINED)

Steps:

• Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
• Place roast into preheated oven and bake for 1 hour.
• Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.