Snapguide

How to roast braciole in an alto-shaam cook & hold oven

Slow roasted rare stuffed beef in the Alto-Shaam Cook & Hold oven

27
STEPS
INGREDIENTS
Steep raisins in white wine

Steep raisins in white wine

Trim strip loin

Trim strip loin

Remove front 1/3 of the loin and reserve for steaks

Remove front 1/3 of the loin and reserve for steaks

Butterfly out the loin

Butterfly out the loin

Pound to an even thickness

Pound to an even thickness

Season with salt & pepper

Season with salt & pepper

Mix stuffing

Mix stuffing

Dust with "meat glue"

Dust with "meat glue"

Spread stuffing on meat

Spread stuffing on meat

Using plastic wrap roll up tight adding more activa as you go

Using plastic wrap roll up tight adding more activa as you go

Roll tightly in multiple layers of plastic wrap

Roll tightly in multiple layers of plastic wrap

Leave in cooler 3+ hours or overnight so meat seals together

Leave in cooler 3+ hours or overnight so meat seals together

Unroll to sear

Unroll to sear

Ready to roast Cook at 250F (121C) to an internal temp of 95F (35C) then hold at 135F (57C) for 1-6 hours

Ready to roast Cook at 250F (121C) to an internal temp of 95F (35C) then hold at 135F (57C) for 1-6 hours

Slice into portions

Slice into portions

The meat is perfectly rare

  • Beef strip loin
  • Raisins
  • White wine
  • Parmesan
  • Bread crumbs
  • Toasted pine nuts
  • Flat leaf parsley
  • Activa RM
  • Salt & pepper