Method 1: Cook in the oven.
1 Set your oven temperature to 500 degrees Fahrenheit (260 degrees Celsius). This method is to roast the eye meat in the oven at high temperature, and then turn off the oven to leave the barbecue in the hot oven. The barbecue made in this way will be like ribs (pink inside, juicy, crisp and hard outside). This method takes about 3 hours.
2. Wash the bull's eye meat. Wash beef with cold water. Using hot water will promote the growth of bacteria, which may affect your health. Gently absorb the water on the surface with a paper towel.
3. Season the beef. For a basic and delicious combination, add salt, pepper, half a teaspoon of thyme and garlic. Garlic needs about 4 to 6 cloves, chopped. Mix all these ingredients and then spread them on beef. Some people like to use steak seasoning (a mixture of herbs, salt and pepper). You can add a little olive oil to any seasoning you use, which can help the seasoning stick to the beef.
4. Put the seasoned beef on the baking tray. Turn the fat side up. If you don't have a baking tray, you can use a Dutch oven instead.
5. Put the meat in the oven. Put the meat on the grill after the oven reaches the set temperature. In order to get uniform baking, put the barbecue on the grill on the middle floor.
6. Calculate the cooking time, which takes 7 minutes per pound (453g). When baking is finished according to this time, close the oven, but don't open the oven door or take out the barbecue. You need to leave the heat in the oven to slowly act on the barbecue, so that the surface of the barbecue is crispy and the meat inside is juicy and tender.
7. Leave the barbecue in a warm oven for 2.5 hours, and do not open the oven door during this period. After 2.5 hours, take the barbecue out of the oven and check whether the internal temperature reaches 145 degrees Fahrenheit (65 degrees Celsius). Slice the barbecue and serve!
Method 2: Cook ox-eye meat on the stove.
1, remove all excess fat from the meat surface. Cooking ox's eye meat on the stove requires it to absorb a lot of sauce. Too much fat will prevent it from absorbing the prepared taste. After removing the fat, season the barbecue with pepper.
2. Put a large Dutch baking pan on the stove. This Dutch baking pan should have a capacity of about 5 quarts (about 5 liters).
3. Add 2 teaspoons of cooking oil (olive oil or salad oil) to it, and then add meat. Heat it to medium-high temperature.
4. Add other ingredients to the pot. Once the meat turns dark, add 2.5 cups (567 ml) of water, 2 pieces of beef broth and a bay leaf and let it boil. After boiling, cover the Dutch baking pan and simmer the ox's eye meat for 50 minutes. Stew on a small fire to soften the eye meat and taste it.
5. If you want to cook carrots, potatoes and meat together, stew the meat for 20 minutes first, then add diced carrots, potatoes, celery and so on. Heat the liquid until it boils, then reduce it to low heat and stew for another 30 minutes.
6. Take the eye meat out of the pot after completion. If you have a barbecue thermometer, take it out when the meat reaches 135 degrees Fahrenheit (57.2 degrees Celsius). If you don't have a barbecue thermometer, cut into the meat. If the inside is still red, you need to cook it for a while until it turns pink.
7. Leave the bovine eye meat for 15 minutes. This will allow the gravy to be reabsorbed and then sliced.