Vealchetta

4
> 60 minutes
veal brisket (breast)
*
barbecuing
Culinaire Saisonnier

Preparation

Remove the skins from the veal, score the insides of the meat and unfold it. Mix the salt, pepper, garlic, fennel seeds, citrus zest and chilies and rub 2/3 of the inside of the opened brisket. 1/3 part on the outside and tie tightly with the herbs on the outside. Vacuum and keep cool for 7-10 days and then cook in a closed BBQ at 120°C (248°F) to a core temperature of 68°C (154°F).

Ingredients:

  • 1 pieces of veal brisket (breast)
  • 15 g color salt per kg
  • 1 tbsp smoked garlic puree
  • 3 g mint pepper
  • 4 g fennel seed
  • 50 g citrus zest
  • 3 dried chili peppers
  • thyme
  • rosemary
  • oregano
  • bay leaves

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