4
Veal Hammer lacquered with beer and apple butter
> 60 minutes
veal hammer
*
barbecuing
Preparation
Let the hammer reach room temperature. Boil the beer with the apple butter and some freshly ground pepper until the liquid starts to become slightly syrupy.
Generously brush the meat with the marinade, place the hammer in a kamado at about 120°C (248°F) and roast for about 2-3 hours until the meat comes off the bone. While it is roasting, coat with the marinade several times and turn occasionally.
Wrap the celeriac in aluminium foil with some olive oil and salt, then cook in the kamado at 150°C (302°F) for about 1 hour. Cut off the bottom and then cut down the side to peel.
Roast the onions and tomatoes in a little oil and season to taste.
Place the hammer on a slice of celeriac and garnish with the tomatoes, onions and parsley.
Now you’re all ready for your dinner guests!
Ingredients:
- 1 piece veal hammer
- 1 bottle of dark beer
- 50 g apple butter
- 1 celeriac, washed
- olive oil
- 10 cherry tomatoes
- 2 red onions in wedges
- chopped fresh parsley
- salt and pepper
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