I’m sorry but this is borderline stupid food for me.
That steak is cooked to leather because if it were cooked properly that shrimp would be raw. This is 100% stupid.
I don’t think it’s stupid. I don’t think it’s a winner, but it’s a well-executed, risk-taking dish that shows a creative culinary mind. But, I don’t think this works.
If some body told me this was an AI image I would believe them… it looks so weird.
It looks pretty gross, honestly.
Are you tellin me a shrimp stuffed this ribeye?
Putting aside the lack of visual appeal created by the shrimp looking like fat and having an alien-like aesthetic when integrated like this, I also don’t think these two proteins would be a pleasing textural match; and, while I imagine it tastes good, it’s unlikely it tastes better than each protein prepared separately.
This is an interesting and inventive idea that appears to be very well-executed and demonstrates a high level of culinary skill, care, and creativity, but I think it misses the mark conceptually.
Thank you for all of your feedback and constructive criticism on my posts. I appreciate you taking the time to explain the aspects that can be improved upon for each. It means a lot that you’d take the time to do that for me. :)
Thanks for sharing your creations, they are a pleasure to see!
It’s a brain
Can’t say I’ve ever seen that before!
This looks like a excellent way to ruin two good things.
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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.
how did it taste? it seems like a very odd mix.
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I don’t imagine there are many Italians who would claim this one knowing I’m breaking some cardinal rules of Italian cuisine. Mixing land and sea foods is frowned upon and have cheese with shrimp is a hard no.
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You’ve got a bit of a catch 22 trying to make shrimp stuffed braciole because traditionally braciole is tougher cuts of beef (when nonna taught me we used round steak) braised in tomato sauce until the heat and the acid tenderizes them, but braising shrimp for that long is gonna turn them into chewy, flavorless lumps. Upgrading to ribeye (that I assume is both butterflied and pounded thin) and cooking less is an interesting way to try to solve that problem
I’m guessing all the negative comments are from people who have no idea how this is made and have never tried it before. It looks delicious IMO. Nice work!
I am… uncomfortable
looks dry
