Glazed Eye of Round with Sweet-and-Sour Olive Sauce
A lean cut of beef marinated overnight in milk and white wine — the lactic acid works on the connective tissue and makes an otherwise dry cut tender — then roasted with a crust of brown sugar.
It is served cold in thin slices, with a cold sauce of mayonnaise, olives and pickled onions. That makes it a starter and a buffet dish rather than a hot main course — and it can be prepared entirely the day before. Ideal for the holidays or for a different kind of Sunday lunch.
At the butcher's: the cut is called peceto in Argentina; ask for eye of round (US) or silverside / eye round (UK). The hot version of the same cut is the eye of round braised in beer.
Ingredients
- 1 eye of round beef joint (about 1 kg)
- 100 ml white wine (1/2 glass)
- 200 ml milk (1 glass)
- Brown sugar, as needed
- 3 tbsp mayonnaise
- 2 tbsp green olives, chopped
- 2 pickled onions, chopped
- 2 tbsp ketchup
- 1 tbsp lemon juice
- Mustard, oil, salt and pepper
- Fresh rosemary and bay
Method
- 1
Marinate the beef in a dish with salt, pepper, rosemary, bay, the wine and the milk. Leave it in the fridge overnight to tenderise the fibres.
- 2
Take the meat out of the marinade, rub it with mustard and put it in a roasting dish. Sprinkle with brown sugar and a thread of oil.
- 3
Cook in a moderate oven (180 °C) for 1 hour, basting with the cooking juices. Let the joint cool in the same dish so it keeps its moisture.
- 4
Slice the cold beef thinly and cover with a sauce made by emulsifying the mayonnaise, the olives, the chopped pickled onions, the lemon juice, the ketchup and a teaspoon of mustard.