Im planning on making Italian Beef but will be away from home and won't have access to my slicer or an electric knife. Given how thin it should be, can I get away with having it sliced at the butcher while raw?
I think i am going to go with a chuck eye or eye of round versus a chuck roast because of this.
I assume I would then just braise it in the liquid at a lower temperature to avoid overcooking it. Losing the crust is not a huge deal to me, but are there any pitfalls I am overlooking? Would it come out too mealy?
Thanks for any help and suggestions on getting this done fairly easy without a slicer.
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