Yes, I made this. It’s braciola (an Italian steak, cheese, and breadcrumb roll) with a layer of shrimp added.
After rolling, I hold everything together with string and sear it in black peppercorn oil before moving it and the oil into the marinara sauce to cook through. I use a thermometer to pull it at 135°F.
The presentation is very nice. Could you perhaps sous vide the assembly until tender and finish in the black pepper corn oil?
Are you a chef by chance? I’m assuming the very thin cut on the outside was purposely done, is there a reason your not making it thicker? Is it a flavor or texture thing?
Thank you for answering my half a dozen questions by the way.
I’m not a chef, just a (polarizing) home cook who likes to play with his food. I imagine you could go sous vide, though I haven’t stepped that far away from the traditional recipe to try it myself.
The original braciola recipe I follow uses thin strips of fatty beef that are essentially braised in marinara until edible. Since it is getting heated all the way to the point of gelatinizing, using a thin cut avoids the chalky texture that comes from “overcooking” beef. I swap that fatty cut for a more tender ribeye so I don’t need to go that high in temp but much prefer the flavor and texture of seared meat to boiled/braised.
It’s like a shrimp sausage held together by a beef casing or a stuffed squid more than a traditional steak texture.
This is the most engagement I’ve gotten on a post since the vegans showed up. Happy to answer whatever questions you’ve got, theyre more fun than the insults, haha.
Yes, I made this. It’s braciola (an Italian steak, cheese, and breadcrumb roll) with a layer of shrimp added.
After rolling, I hold everything together with string and sear it in black peppercorn oil before moving it and the oil into the marinara sauce to cook through. I use a thermometer to pull it at 135°F.
The presentation is very nice. Could you perhaps sous vide the assembly until tender and finish in the black pepper corn oil?
Are you a chef by chance? I’m assuming the very thin cut on the outside was purposely done, is there a reason your not making it thicker? Is it a flavor or texture thing?
Thank you for answering my half a dozen questions by the way.
I’m not a chef, just a (polarizing) home cook who likes to play with his food. I imagine you could go sous vide, though I haven’t stepped that far away from the traditional recipe to try it myself.
The original braciola recipe I follow uses thin strips of fatty beef that are essentially braised in marinara until edible. Since it is getting heated all the way to the point of gelatinizing, using a thin cut avoids the chalky texture that comes from “overcooking” beef. I swap that fatty cut for a more tender ribeye so I don’t need to go that high in temp but much prefer the flavor and texture of seared meat to boiled/braised.
It’s like a shrimp sausage held together by a beef casing or a stuffed squid more than a traditional steak texture.
This is the most engagement I’ve gotten on a post since the vegans showed up. Happy to answer whatever questions you’ve got, theyre more fun than the insults, haha.