Meat

Veal BBQ

Veal BBQ


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Veal Shish Kebab Ingredients

Ingredient for cooking veal kebab:

  1. Veal (tenderloin) 1 kilogram 200 grams
  2. Bacon 350 grams
  3. Salt to taste

Marinade:

  1. Thyme to taste
  2. Ground black pepper to taste
  3. Dry rosemary, 1 teaspoon
  4. Dried ground mint ¼ teaspoon
  5. Dried ground cilantro 1 teaspoon or to taste
  6. Semi-dry table red wine 300 milliliters
  7. Onions 2-3 pieces
  8. Vegetable oil 3-4 tablespoons
  • Main ingredients: Veal, Bacon, Onion
  • Serving 5 servings
  • World Cuisine

Inventory:

Teaspoon, Paper kitchen towels, Cutting board - 2 pieces, Knife - 2 pieces, Deep bowl, Tablespoon, Plastic food wrap, Lid, Refrigerator, Deep plate, BBQ, Newspaper or cardboard, Brushwood (vine or dry leaves), Charcoal - 2.5 kilograms, Skewer - 5 pieces, Large flat dish

Cooking veal skewers:

Step 1: prepare the meat.

To begin with, we choose meat, young veal should be either light or dark pink. The ideal pieces are fillet, rump, external or internal tenderloins. Now we wash the veal under a stream of cold running water, thus getting rid of any kind of pollution, and we dry the meat with paper kitchen towels from excess moisture. Then we put it on a cutting board and with the help of a sharp kitchen knife we ​​cut the veal in batch pieces with a diameter from 4 to 5 centimeters. Put the slices in a deep bowl.

Step 2: pickle the meat.

Now take 2 to 3 heads onions, peel them, rinse under running water, dry with paper kitchen towels and lay on a cutting board. In principle, from this ingredient we only need a flavor with juice and, on the idea of ​​onions, we must pass through a meat grinder or finely chop. Therefore, we act at will, for example, cut it into half rings, rings or chop into small pieces and transfer to a bowl with meat. Pour the right amount of red table semi-dry wine, vegetable oil, add dried and chopped herbs such as thyme, cilantro, rosemary, mint, and put salt to taste. We mix all the ingredients with clean hands, cover the bowl with a lid, tighten with plastic wrap so that the meat does not absorb odors and put the resulting structure in the refrigerator. Pickle meat to a minimum 6 hours to the maximum 12 hours, it is better to prepare veal from evening to night, during which time it will become more juicy.

Step 3: prepare the lard.

First of all, it must be said that the veal is a little dry after frying, therefore, mostly pieces of meat are pulled into a fatty beef net or sliced ​​bacon between them so that they fry meat with meat during frying. This recipe uses meat bacon, take greasy strips, put them on a cutting board, cut each into 2 - 3 parts, sprinkle pieces on both sides with black pepper and salt. We shift the slices into a separate deep plate, tighten it with plastic wrap, put it in the refrigerator and allow it to slightly soak in salt and the aroma of black pepper. Fat is kept in refrigerators for as long as beef.

Step 4: prepare the brazier.

After the required time has passed, remove the meat and bacon from the refrigerator and let them brew and warm at room temperature for a couple of hours. During this time, we prepare the brazier, put in it a couple of dry newspapers or several sheets of cardboard, lay on top of them a dry vine, a couple of armfuls of dry leaves or brushwood. After falling asleep in the barbecue 2,5 kilogram of charcoal, which can be bought in any stores, coal should fill the tank to half. After using the matches we set fire to a piece of newspaper or cardboard. When the dry branches burn down, we throw in a brazier a couple more armfuls of leaves or brushwood and let the fire burn again, we repeat this process 3-4 times. The temperature in the barbecue should be at least 300 degrees. About 1 - 1.5 hours there will be enough heat in the tank, the coals will begin to smolder, and this is the most suitable time for grilling kebabs.

Step 5: fry veal skewers.

Now we take 1 tablespoon of vegetable oil, grease all the skewers in the fat, this process is necessary so that the finished barbecue easily slides from metal poles. Then we take a piece of veal, put a strip of bacon on it, and string 2 ingredients on the skewer so that they both fit tightly, and the lard envelops a piece of veal. In the same way we string the remaining pieces of meat onto a skewer, at the rate of 1 serving of 4 - 5 pieces. While still raw kebabs are stacked on a hot barbecue and begin to fry them. There are some little secrets in their preparation too. First of all, we put kebabs on the grill so that there are no gaps between the skewers, and they lay tight to each other. Secondly, during frying, we periodically pour the coals with the remaining marinade, and preferably with ordinary water, so that the meat does not dry out and the fire in the grill is reduced. It’s better not to pour anything on meat, otherwise instead of fried veal you will get steamed veal. Thirdly, you should not constantly turn the skewer from one side to the other, just enough 3-4 timesotherwise, you again run the risk of overdrying the meat. On the frying of each side of the barbecue takes 12 - 15 minutes. When the meat is browned, check its readiness with a knife, make an incision on one of the pieces of veal, if pink juice flows from it, then continue to fry the kebabs until fully cooked, if white juice comes out, then remove the skewer from the grill, put them on a large flat dish and immediately serve to the table.

Step 6: serve the veal kebab.

Veal shish kebab served hot. If desired, this dish is served with marinades or served with baked vegetables. But the best option is fresh vegetables, such as radish, bell pepper, cucumbers, tomatoes, green onions and a lot of different greens, such as cilantro, basil, dill, parsley. Ideal light aperitifs for such meat are red wines, and more serious alcohol, such as vodka or cognac, is also suitable. It is preferable for children to savor this yummy with citrus juices or homemade lemonade. Enjoy it! Enjoy your meal!

Recipe Tips:

- - The distance between skewers with meat and charcoal should be at least 7 - 10 centimeters.

- - If you burn the burning coals with 2 - 3 handfuls of rock salt, they will ignite less and give an even mild heat.

- - To prepare the brazier, the ideal fuel is charcoal or firewood from fruit trees, such as apple trees, pears, grapevine, dry branches of juniper, or acacia are also suitable. You should not use firewood of conifers such as thuja, buttermilk, spruce and others, from them the meat absorbs a rather harsh and not very pleasant smell. You can not use the branches of mountain ash, poplar, aspen, oleander, they contain poisonous oils! Do not use, for the preparation of a fire, rotted or damp firewood, this will make it very smoky, which will significantly worsen the taste and smell of your barbecue.

- - The best containers for marinating meat are clay, enameled or glassware, in aluminum containers it is quickly oxidized, and its taste, quality and aroma deteriorate.

- - Do not forget that for cutting meat ingredients and onions, there should always be separate cutting boards and kitchen knives!



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