Brined Eye of Round

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  • 1 (1 1/2 pound) eye of round roast
  • 1/4 cup sugar
  • 1/4 cup salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup water
  • 3 cups ice water
  • Directions

    In a saucepan combine sugar, salt, pepper, ginger, cinnamon, cloves and 1 cup water. Bring to a boil stirring often to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and add ice water. Place roast in large zipper-locking bag; add brine. Refrigerate overnight. Remove roast from bag and discard brine. Preheat oven to 300°. Place roast on rack and roast for 1 1/2 hours to internal temperature of 130° for rare or until desired degree of doneness. Remove roast from oven and let rest 10 minutes. Thinly slice.

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