How to Roast Braciole in an Alto-Shaam Cook & Hold Oven

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

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How to Roast Braciole in an Alto-Shaam Cook & Hold Oven Recipe
17 Steps
Ingredients
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1
Steep raisins in white wine

Steep raisins in white wine

2
Trim strip loin

Trim strip loin

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

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

4
Butterfly out the loin

Butterfly out the loin

5
Pound to an even thickness

Pound to an even thickness

6
Season with salt & pepper

Season with salt & pepper

7
Mix stuffing

Mix stuffing

8
Dust with "meat glue"

Dust with "meat glue"

9
Spread stuffing on meat

Spread stuffing on meat

10
Using plastic wrap roll up tight adding more activa as you go

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

11
Roll tightly in multiple layers of plastic wrap

Roll tightly in multiple layers of plastic wrap

12
Leave in cooler 3+ hours or overnight so meat seals together

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

13
Unroll to sear

Unroll to sear

14
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

15
Slice into portions

Slice into portions

16
The meat is perfectly rare

The meat is perfectly rare

17
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