Ingredients

The following ingredients have 4 Servings
  • 1 2-3 pound Beef Eye of Round Roast
  • Kosher Salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons shallots (ifried, nstructions given)
  • 2 tablespoons Ancho Chile Powder
  • 2 tablespoons molasses (or kecap manis -- I used molasses)
  • pinch of salt
  • 1 tablespoon white vinegar
  • 1-2 large shallots
  • 1 teaspoon cornstarch
  • vegetable oil (for frying)
  • 1/2 cup ketchup
  • 1 clove garlic (minced)
  • 1 1/2 teaspoons dijon mustard
  • 1/2 cup mayonnaise
  • 1/2 cup white vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 1/4-1/2 teaspoon liquid smoke (or to taste)
  • 2 red onions (halved and sliced thin)
  • 1 cup white vinegar
  • 1 teaspoon kosher salt
  • 2 large yellow onions (or red onions, peeled and sliced into half inch rings)
  • 1 tablespoon olive oil (or vegetable oil)
  • 2 teaspoons kosher salt (I only used about 3/4 teaspoon - cause we're watching our salt intake)
  • 2 scallions (thinly sliced)
  • 4 Italian style sub rolls (cut in half lengthwise)

Instruction

  • Slice the shallots into very thin rings and place in a bowl. Toss with cornstarch until the shallot rings have separated and the shallots feel dry. Heat about one inch of oil in a small shallow pan until to about 225°. Set paper towels on a plate and set aside. Add half the shallots to the pan and swirl with a slotted spoon. Cook until the shallots turn a blond color and immediately transfer to the paper towels. Turn the heat up on the oil to reach 325° -- or hot enough that one of the already-fried shallots rings immediately sizzles when added to the oil. Fry the shallots a second time for 10-20 seconds until they puff slightly and caramelize. Transfer shallots back to the plate to cool.
  • Season the beef generously with salt. Melt the butter and combine with the fried shallots, chile powder, molasses, salt and white vinegar. "Rub it all over the beef like you want to spend the rest of your life with that beef and no other beef (but don't make any promises to that beef or it will wind up hating you for the rest of its life). At this point it would be best to put that beef in a container and let it hang in the refrigerator overnight. But you're impulsive and want to eat beef now. Okay, well then cook it, don't be afraid; your parents always knew your were impulsive. That's why, despite a lot of questioning and private conversations, they finally accepted your choice to be a cook instead of a college professor. Time heals all wounds, but roast beef waits for no man. Cook like you were born to do."
  • I think that's Tyler Kord speak for" best if refrigerated overnight, but can be made the same day".
  • Preheat the oven to 250° Put the beef in a roasting pan and cook it for 2-2 1/2 hours. Use a meat thermometer to determine doneness... 120° for rare, 140° for medium. I'm going for 130°.
  • When the beef is cooked, remove from the oven and let it rest for half an hour before covering and refrigerating until well chilled. (It's easier to slice thinly when the meat is chilled).