Spice up your dinner with this walloping slap-you-in-the-face recipe
The following is a reprint from page 108 of the new book from bestselling author Dr. Fred Pescatore called The Hamptons Diet Cookbook and is used exclusively by permission. The book's author retains all rights to the contents of the information provided in this blog post.
Eye round is one of my favorite cuts of meat. This recipe, sent to me from Georgia W., inspires me to make it each time I think about it. Guests simply love this dish.
SPICY EYE ROUND
1 5-pound eye round roast
3 onions, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Spicy Sauce (recipe follows)
2 cups water
2 fresh tomatoes, diced
2 large onions, sliced
1/3 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoon mustard powder
1 teaspoon dried oregano
1 teaspoon black pepper, freshly ground
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cloves, ground
1/4 teaspoon nutmeg, ground
1/2 teaspoon Tabasco sauce
1 bay leaf
Bring all the sauce ingredients to a boil in a Dutch oven over medium heat. Reduce the heat to low and cook for 1 hour. Cool the sauce and discard the bay leaf.
Preheat the oven to 350 degrees F.
Place the roast in a roasting pan and add the onions, salt, and pepper. Bake uncovered for 3 1/2 hours. Cool the roast and cut into thin slices, then place them in a large ovenproof container. Add the Spicy Sauce, cover, and chill for 8 hours. Remove the roast from the refrigerator and let stand at room temperature for 30 minutes. Bake again in 350 degree F oven for 45 minutes or until it reaches your desired degree of doneness.
Good for A, B, and C dieters on The Hamptons Diet.