Faux Filet Grillé aux Herbes de Provence (Grilled Strip Steak with Provençal Herbs)

This is a dish that I’ve enjoyed a lot on holiday in France. Strip steak is not as tender as ribeye and can be a bit tough. But since I like it on the rare side of medium rare, cooking … Continue reading Faux Filet Grillé aux Herbes de Provence (Grilled Strip Steak with Provençal Herbs)

Braciole alla Barese Sous-Vide

A simple but great dish from the city of Bari in Southern Italy (in the region of Puglia) is Braciole alla Barese, which can be prepared using either beef or horse meat. Thin slices of beef are stuffed with garlic, parsley, and cheese, rolled up, and braised in tomato sauce. I absolutely love this dish, but I thought it could be even better when prepared sous-vide. In the traditional preparation the meat is braised and thus cooked well done; with sous-vide it is possible to ‘braise’ the meat in the tomato sauce to medium rare. There’s only one way to find out, and that is to simply try it. It turned out delicious, and without putting down the regular version, which is great, the sous-vide version to me is absolutely superior. The meat is more juicy and the whole dish has a ‘fresher’ taste. Roll up the beef bundles as in the regular recipe and brown them in hot olive oil.
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