Did you make this? It looks like a really interesting concept if so.
If you don’t mind me asking, why the super thin cut for the steak portion? How are you cooking it in order to guarantee it gets cooked properly? What’s that binder between the shrimp and the beef? Lastly, what sort of sauce are you using to bring all of those flavors together?
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.
Did you make this? It looks like a really interesting concept if so.
If you don’t mind me asking, why the super thin cut for the steak portion? How are you cooking it in order to guarantee it gets cooked properly? What’s that binder between the shrimp and the beef? Lastly, what sort of sauce are you using to bring all of those flavors together?
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.
steak overcooked af, no one has the answer you seek 😭
Agreed, outside is WELL done. It does look a little raw in the middle.
It’s a really cool concept, and I think it can be flushed out to be better.