Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and raisins. It's rolled and bound and goes into the oven at 50ºC to get the enzymes working full speed. It stays at 50ºC with high humidity for an hour.
Then, the dial goes to 180ºC until the center of the flank reaches 65ºC.
Result: the outside is overdone and tough to eat.
I'm guessing I could get better results taking the meat to 65ªC slowly, then let it cool before giving it a blast of heat to get a crust on the outside.
Normally, this kind of meat is seared first, and then stays in liquid on a slow fire for some time (braising). I wanted to obtain the same or better result the other way around.
Does anybody have any additional idea? Should I stick with braising, if so, for how long?