Basically I did nothing but throwing it in the oven with pretty low temperature (about 70°C) until the meat was medium (around 65°C core temp). After that, searing and putting in tinfoil for another few minutes. All that keeps the meat super soft and very tasty.
Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don’t f with it. I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.
Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.
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