Veal shoulder blade in honey-mustard glaze on the grill

The main dish at the picnic, delicious, fragrant! One of the recipes for cooking meat outdoors, on the grill. Cooking will not leave indifferent any man who wants to please the company in nature with a delicious meat delicacy.

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The author of the recipe

Veal shoulder blade in honey mustard glaze on the grill

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Composition / ingredients

Servings:

Veal (veal shoulder blade)

Pickling Ingredients:

Rosemary

Juniper berries

Paprika

Table salt

to taste

Olive oil

100

Ingredients for glaze:

Honey

150

Grainy mustard

Mustard ready

Butter

Table salt

to taste

Cayenne pepper

to taste

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

Step-by-step cooking

Cooking time: 12 h

Step 1:
All the ingredients for marinating beef are put in a marinating dish.
Step 2:
Mix together and rub the pieces of meat well with them. The container is covered with a lid and put in the refrigerator not for twelve hours.
Step 3:
To prepare the glaze, put all the spices in a saucepan and heat it over the fire to a boil, stirring occasionally. Boil for three minutes. Then leave to cool down to room temperature.
Step 4:
Fry steaks on fire to the required roasting temperature inside the meat.
Step 5:
Then, five degrees before cooking the meat, rub the glaze from all sides. And fry to the set temperature.
Step 6:
Let the steaks cool down. The dish is ready. Enjoy your meal!

Cooking veal shoulder in this recipe is prepared until the product is fully fried, in other words, Well Done, the temperature is 71 degrees. With this roasting, the meat must not be over-dried, and make it so that it is juicy. To do this, it is necessary to fry on coals with a temperature above average, since we need to seal it. By sealing the meat, we will keep the juice inside. But you don't need to overcook it either. In the modern world, there are many thermometers for grilling with a thermocouple. And they are inexpensive. Buy it once and it will serve you for a long time. Glazing of the steak must be carried out less than five minutes before the end of cooking. Renshe is not allowed. Because honey will burn, and not caramelize into a nice crust. From the tips for those who have little experience in working with a barbecue or barbecue, it is impossible to make coals from coniferous evergreen trees. Resin is released from them, which, when burned, emits black smoke, which will settle the meat with soot and betray the taste of sharp, unpleasant bitterness. After the meat is ready on the grill, I recommend you to let it rest for at least an hour, during this time it will get a uniform taste and it will be more pleasant to eat. This dish is best served with fresh vegetables or summer salads. Bon appetit!