4
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).
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