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Veal shoulder blade in honey mustard glaze on the grill

Grilled Veal Shoulder in Honey-Mustard Glaze

The star of the cookout — delicious and aromatic! This is one way to cook meat outdoors over live coals. It won't leave anyone cold, and it's perfect for anyone who wants to treat the whole crew to a mouthwatering piece of meat.

The Patricks channel

Recipe author

Veal shoulder blade in honey mustard glaze on the grill

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Composition / ingredients

Servings:

Veal (veal shoulder)

Rosemary

Juniper berries

Paprika

Table salt

Olive oil

100

Honey

150

Whole-grain mustard

Prepared mustard

Butter

Table salt

Cayenne pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 16 g

Fats 48 % 20 g

Carbohydrates 14 % 6 g

268 kcal

GI: 17 / 0 / 83

Cooking method

Step 1:

Put all the marinade ingredients into a marinating container.
Step 2:

Mix them together and rub the mixture thoroughly all over the meat. Cover the container and refrigerate for about twelve hours.
Step 3:

To make the glaze, put all the glaze ingredients into a saucepan and heat over the fire until boiling, stirring occasionally. Let it boil for three minutes, then set it aside to cool to room temperature.
Step 4:

Grill the steaks over the fire until the internal temperature is nearly where you want it.
Step 5:

Then, when the meat is about 5°F below the target temperature, brush the glaze over all sides and finish grilling to the final temperature.
Step 6:

Let the steaks rest. The dish is ready. Enjoy!

In this recipe the veal shoulder is cooked all the way to well done — an internal temperature of 160°F (71°C). At this doneness you have to avoid drying the meat out and keep it juicy. To do that, grill over coals that are hotter than medium, since the goal is to sear the surface. Searing the meat locks the juices inside. But don't overcook it either. These days there are plenty of grill thermometers with a probe, and they're inexpensive — buy one and it'll serve you for years. Glaze the steak less than five minutes before the end of cooking, not sooner, or the honey will burn instead of caramelizing into a nice crust. A tip for anyone with little grill or barbecue experience: don't make coals from evergreen conifers. They release resin that gives off black smoke, coating the meat with soot and leaving a sharp, unpleasant bitterness. Once the meat comes off the grill, I recommend letting it rest for at least an hour — that gives it an even flavor and makes it more enjoyable to eat. This dish is best served with fresh vegetables or summer salads. Enjoy!