Brine:
4-pound loin veal roast (1.8kg)
1 1/2 cups apple cider (375ml)
3/4 cup cider vinegar (180ml)
1/2 medium onion, minced fine
3 tablespoons olive oil (45ml)
1 teaspoon ground cinnamon (5ml)
1 teaspoon dried thyme (5ml)
1/2 teaspoon ground nutmeg (2.5ml)
6 peppercorns whole
2 bay leafs
3 tablespoons kosher salt (45ml)

Stuffing:
4 slices double smoked bacon, chopped into bite sized pieces
2 tart apples, such as Granny Smith, peeled and chopped into bite sized pieces
1/4 cup minced Spanish onion (60ml)
1 garlic clove, minced
2 links mild Italian sausage
1/4 cup dried bread crumbs (60ml)
3 dried apricots chopped fine
2 tablespoons minced fresh parsley (30ml)
2 teaspoons fresh rosemary, chopped fine
Pinch of ground cinnamon
Pinch of ground nutmeg
Pinch of dried thyme
Salt and pepper to taste
1 tablespoon olive oil (15ml)
6 cups apple wood chips

Instructions

Brine:
In a medium stock pot combine all ingredients.Place over medium heat and cook until salt is dissolved. Allow to cool.Place veal roast in cooled liquid.Cover and place in the refrigerator overnight.

Prepare 2 smoke pouches. Place 4 cups (1 liter) of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 2 cups (500 ml) of dry wood chips.

Stuffing:
In a sauce pan over medium heat, cook bacon until almost crisp. Drain fat leaving one tablespoon. Add onion and garlic. Sauté for 2 minutes. Add apples and the rest of the ingredients. Cook until apple is softened yet still holds its shape. About 4 minutes. Remove from heat and allow to cool.

Once filling is cool. Remove veal from marinade and pat dry. Using a sharp thin knife make an incision through the roast lengthwise making a pocket to stuff the roast.

Stuff the roast with filling evenly distributed. Season roast with salt, pepper and rub with one tablespoon olive oil.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the veal roast on the side of the BBQ without direct heat. Smoke the veal roast over indirect heat for 2 hours or until cooked threw.

Remove. Tent with foil.

Incoming search terms:

• veal brisket recipes

6 veal chops about 1½ inch thick 4cm
½ teaspoon thyme leaves crumbled 2.5ml
½ teaspoon ground cumin 2.5ml
½ teaspoon chili powder 2.5ml
¼ teaspoon red pepper ground, dry 1ml
1½ teaspoons salt 7.5ml
1 small onion minced
½ cup cider vinegar 120ml
¼ cup salad oil 60ml
¼ cup ketchup 60ml
1 clove garlic sliced

Instructions

Combine all ingredients, except the veal chops, in a mixing bowl.Add the meat to this marinade and let stand 2-3 hours.Broil the chops slowly over a charcoal fire or under a medium broiler flame until brown on both sides, basting with the sauce left in the bowl as often as the meat looks dry.

1lb Ground Veal 500g
1 small finely chopped onion
1 sweet red pepper, finely chopped
2 tablespoons chopped parsley 30ml
1 egg
3 slices of white bread with crusts removed and made into crumbs
1 pinch of cayenne pepper
¼ lb blue or Brie cheese divided into 4 balls 125g
1 tablespoon cooking oil 15ml
8 slices black or rye bread
to taste: salt and pepper

Methods:

Mix all ingredients,except cheese,oil and black bread, in a bowl.Let stand 4 hours in refrigerator.
Wrap cheese balls with the ground veal mix.Shape into patties.Coat with cooking oil.Sear each side on barbecue over high heat for 1 minute,continue cooking over low heat for 4 to 5 minutes.Toast bread and put meat in center of two slices of toasted bread makes 4.Dress burger to taste.Can also be cooked in a frying pan.

1¼ lb Ground Veal 625g
3 shallots
1 crushed garlic clove
3 tablespoons finely chopped fresh parsley 45ml
¼ lb sesame seeds 125g
1 egg, lightly beaten
½ teaspoon curry 2ml
to taste: salt & freshly ground pepper
breadcrumbs
butter

Instructions

Prepare vegetables and simmer in butter for a few minutes.Heat the sesame seeds until lightly golden.
In a bowl, mix the minced veal, fried vegetables,sesame seeds,beaten egg and seasonings.
Mix well.Shape the mixture into patties,slightly flattened and roll in breadcrumbs.In a buttered skillet, brown patties on both sides.Lower the heat and continue cooking,on low heat for about 6 minutes.
Serve with Bearnaise sauce.

1lb veal, cut into 1 inch cubes 500 g

If pre-cut veal stewing cubes are not available where you shop, a boneless sirloin tip or round roast can be cut up to make your own cubes.

assorted vegetable or fruit chunks
(eg. peppers, zucchini, pineapple)

1/2 cup pineapple juice concentrate 125 mL
2 tablespoons soy sauce 30 mL
2 tablespoons brown sugar 30 mL
1 teaspoon cumin 5 mL
pinch of cayenne

Instructions

1. Combine ingredients for your marinade choice.
2. Pour over veal cubes stir to coat.
3. Let stand at room temperature for at least 15 minutes or up to 2 hours in the refrigerator for increased flavor.
4. Soak wooden skewers in water 10 minutes to prevent burning.
5. Thread marinated veal onto skewers, alternating with vegetable or fruit chunks.
6. Broil or barbecue 8-10 minutes turning once and brushing with extra marinade for the first 5 minutes.
7. Discard leftover marinade.

1lb veal, cut into 1\” cubes 500 g
assorted vegetable or fruit chunks
(eg. peppers, zucchini, pineapple)
3 tablespoons peanut butter 45 mL
2 tablespoons soy sauce 30 mL
2 tablespoons lemon juice 30 mL
2 tablespoons lime juice 30 mL
2 tablespoons brown sugar 30 mL
1/4 teaspoon hot pepper flakes (optional) 1 mL

Instructions

1. Combine ingredients for your marinade choice.
2. Pour over veal cubes; stir to coat.
3. Let stand at room temperature for at least 15 minutes or up to 2 hours in the refrigerator for increased flavor.
4. Soak wooden skewers in water 10 minutes to prevent burning.
5. Thread marinated veal onto skewers, alternating with vegetable or fruit chunks.
6. Broil or barbecue 8-10 minutes turning once and brushing with extra marinade for the first 5 minutes.
7. Discard leftover marinade.

6 veal rib or loin chops, cut 1inch thick 6
1/2 teaspoon grated lime or lemon peel 2 mL

Sunshine Salsa
1 mango or nectarine
peeled, seeded and cut into 1/2 inch pieces 1
1/2 cup prepared salsa 125 mL
1/4 cup minced red onion 50 mL
2 tablespoons fresh lime or lemon juice 30 mL

Instructions

1. In medium bowl, combine salsa ingredients.
2. Cover and refrigerate until serving time.
3. Rub peel into both sides of veal chops.
4. Grill chops over medium coals 12-14 minutes to medium doneness, turning occasionally.
5. Serve chops with salsa.

4-6 veal chops about 1½ inch thick 4cm
½ teaspoon thyme leaves crumbled 2.5ml
½ teaspoon ground cumin 2.5ml
½ teaspoon chili powder 2.5ml
¼ teaspoon red pepper ground, dry 1ml
1½ teaspoons salt 7.5ml
1 small onion minced
½ cup cider vinegar 120ml
¼ cup salad oil 60ml
¼ cup ketchup 60ml
1 clove garlic sliced

Instructions

Combine all ingredients, except the veal chops, in a mixing bowl.Add the chops to a shallow dish and pour the marinade over them.Let stand 2-3 hours.

Broil the chops slowly over propane barbecue or charcoal fire until brown on both sides.Chops that are 1 inch thick (2.5cm) will take approximately 10 minutes per side turning at least twice during that time.

Baste the chops with the sauce left over from the marinade as often as the meat looks dry.

Remove the chops from the grill to a serving platter.
A suggestion to serve this with would be, baked potatoes with sour cream and chopped fresh green onions, accompanied by fresh broccoli warmed with garlic butter and slivered almonds.

Rotisserie Veal Roast
3 lb. (1.5 kg) veal centre loin, cut, bone in and tied

Marinade
1/2 cup of olive oil (125ml)
1 x small onion, finely chopped
1/2 cup of parsley, chopped (125ml)
4 cloves of garlic, crushed
Juice of 2 lemons
1 tbsp of fresh oregano, torn (15ml)
1 tsp of pepper (5ml)

Veal basting sauce
1/2 cup of melted butter (125ml)
Juice of 2 lemons
1 tsp of salt (5ml)

Veal sauce
1 cup of store bought basil pesto (250ml)
Juice of 1 lemon
1 cup of whip cream (250ml)
1/2 tsp of nutmeg (2.5ml)

Drip pan liquid
2 cup of white wine (475ml)
3 x rosemary sprigs

Instructions

Rotisserie Veal Roast
Remove the veal from the marinade and allow it to come to room temperature.Place a drip pan in the middle of the barbecue, just below where the roast will be. Turn your right burner of high and preheat the grill to 300ºF (150ºC).Wipe excess marinade from the roast. Mount veal firmly and securely on rotisserie rack (follow your manufacturer’s instructions). Don’t forget to add the balance weight to the rotisserie to counter balance the weight of the bone in the meat.Pour the white wine and add the rosemary sprigs to the drip pan.Mount rotisserie rack and baste with basting sauce. Close lid and cook for 2 ½ hours, basting every 30 minutes.Remove veal and cover with foil. Let rest for 15 minutes.
Serve with pesto cream sauce.

Marinade
In a medium sized bowl, mix all marinade ingredients until well combined. In a large sealable bag add veal and marinade.Marinate in fridge for 5 hours.

Veal basting sauce
In a small bowl combine, veal basting sauce ingredients.Mix well and set aside.

Veal sauce
In a medium sauce pan, combine veal sauce ingredients.Heat until warm and flavors have infused to cream. Refrigerate sauce.Reheat and garnish with fresh mint before serving.

Incoming search terms:

• rotisurie veal breast
• veal roast recipe rotisserie