On the BBQ: Veal snack with Breydelspek (Belgium bacon) and mustard beer

4
0 - 30 minutes
veal fillet
*
barbecuing
BBQ tapas

Preparation

Inject the veal with half of the beer, all around at short intervals. Use a syringe for this purpose.

Let the meat marinate for a couple of hours. The injection can also be done the day before. Tie up the meat with Breydelspek and cut it into slices. Use a mortar and pestle to crush together the fennel seed, paprika and salt. Sprinkle the herbs on the meat.

Make a reduction of the veal stock and the rest of the mustard beer, season and let the sauce thicken. Brown the meat slices and let them cook further on the Oklahoma BBQ (or another type of closed BBQ) at 110°C (230°F). Coat the veal with the sauce and garnish the plate with a few swirls.

Ingredients:

  • 100 g veal fillet
  • 1 bottle mustard beer (or Tripel beer with mustard seeds)
  • 8 slices Breydelspek ( bacon)
  • 1 tsp fennel seed
  • 1 tsp paprika
  • 1 tsp coarse salt
  • 5 dl veal stock

More about Peter's Farm?

Tip: look at our frequently asked questions, maybe we can help you to put you on the way?

Recommended

View above our corporate film

Experience for yourself how much space and peace there is on a Peter's Farm.

  • The website of Peter's Farm uses cookies
  • Hide this message