Will you be able to get close to what Al uses for his bread? Never heard of Al's, I will have to look him up!
Most beef places seem to use high gluten rolls. They really hold up to the dip in the gravy. I actually like more of a po'boy style bread. I like the residual juice from the beef, but I don't dip the bread. Just too xxxx messy. The texture of the high gluten rolls isn't as good to me, so I get these loaves from the Latin market. Crisp on the outside, and soft in the middle. Holds up the juice fairly well, but has a better texture to me.
I'm interested in this Al's beef experiment. You will have to make a separate post once you nail the recipe and process.
Probably make them tomorrow. If anything to write home about, I will make a thread. Starting off super promising with the gravy flavor. Used a different recipe with tons of different spices, as the others I've used in the past were too one dimensional. The flavor after the beef was done was amazing. I also used to make the beef very rare so that it wouldn't overcook in the juice. Al's appears to cook theirs basically medium well to well then stews in the sauce until falling apart. I'm going that route this time for a change.
I've only had Al's one time so my recollection is foggy at best, but I do know what I'm looking for on general texture. I think well done version will give me more of what I'm looking for, and if the gravy is half as good tomorrow as my taste today I should be set.
