VEAL ROLLED RIBS WITH CHIMICHURRI
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VEAL ROLLED RIBS WITH CHIMICHURRI
It seems I like veals…..
This strange cut of meat is made of two ribs of veal that continue with the belly part
It has been coocked at 145°C for 3 hours, smoked for half of the time with cherry wood chips and cooked for the other half wrapped in aluminum foil.
MARINADE
All night long with Beer, EVO Oil, garlic powder, onion powder, coriander grains, round black pepper, round tarragon, tabasco, apple vinegar
RUB:
Paprika, brown sugar, laurel, round black pepper, garlic
PREPARATION:
CHIMICHURRI SAUCE
½ Glass EVO Oil
1 Glass warm water
1 Glass white vinegar
1 Small red pepper and 1 small yellow pepper
1 tomato
1 Onion
1 TBSP parsley
2 cloves
2 TBSP paprika
2 laurel leaves
1 TBSP wild marjoram
Salt (it has to be a bit salty)
Combine the round ingredients and place in the fridge at least one day in advance.
MEAT.
Her’s the Veal piece.
Prepare the marinade combinino the ingredients
Mix well and put the marinade in a plastic bag, together with the meat. Let it rest overnight in the fridge
In the morning, not before a good espresso , take out the meat and pat dry
The pre-cooking effect is incredibile
Apply the rub and roll up the meat (ribs must be cut at least twice to help rolling it up)
Briquettes are ready and the wood is smoking
Hot water in the pan and ready to go.
After one and a half hour it’s time to wrap the meat. Better spread some chimichurri sauce on the meat bifore closing it in the foil
After another 1,5 hour the meat is ready. Let it rest for 45 minutes still wrapped bifore carving
And this is the result
Than I prepared also three “fiorentina” T-Bones (1,6 kg each!!! )
The biggest animal on the placet was also impressed by the steaks
Salt and EVO Oil, place in a pre-heated pan.
They where just a bit more rare than I thought, but anyway the best steak ever tasted
See you soon!
zino
This strange cut of meat is made of two ribs of veal that continue with the belly part
It has been coocked at 145°C for 3 hours, smoked for half of the time with cherry wood chips and cooked for the other half wrapped in aluminum foil.
MARINADE
All night long with Beer, EVO Oil, garlic powder, onion powder, coriander grains, round black pepper, round tarragon, tabasco, apple vinegar
RUB:
Paprika, brown sugar, laurel, round black pepper, garlic
PREPARATION:
CHIMICHURRI SAUCE
½ Glass EVO Oil
1 Glass warm water
1 Glass white vinegar
1 Small red pepper and 1 small yellow pepper
1 tomato
1 Onion
1 TBSP parsley
2 cloves
2 TBSP paprika
2 laurel leaves
1 TBSP wild marjoram
Salt (it has to be a bit salty)
Combine the round ingredients and place in the fridge at least one day in advance.
MEAT.
Her’s the Veal piece.
Prepare the marinade combinino the ingredients
Mix well and put the marinade in a plastic bag, together with the meat. Let it rest overnight in the fridge
In the morning, not before a good espresso , take out the meat and pat dry
The pre-cooking effect is incredibile
Apply the rub and roll up the meat (ribs must be cut at least twice to help rolling it up)
Briquettes are ready and the wood is smoking
Hot water in the pan and ready to go.
After one and a half hour it’s time to wrap the meat. Better spread some chimichurri sauce on the meat bifore closing it in the foil
After another 1,5 hour the meat is ready. Let it rest for 45 minutes still wrapped bifore carving
And this is the result
Than I prepared also three “fiorentina” T-Bones (1,6 kg each!!! )
The biggest animal on the placet was also impressed by the steaks
Salt and EVO Oil, place in a pre-heated pan.
They where just a bit more rare than I thought, but anyway the best steak ever tasted
See you soon!
zino
zino- Sausage Burner
- Number of posts : 17
Location : zino
Registration date : 2010-01-05
Shrike- Charcoal Starter
- Number of posts : 53
Age : 58
Location : Rockwall, Texas
Registration date : 2008-07-27
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