Here is a simple and delicious recipe for cooking a rack of veal in the Kamado, a perfect dish for a tasty and festive meal. Today, this dish is a classic of French cuisine, appreciated for its tenderness and delicate flavours, often prepared for special occasions or festive meals.
Equipment
Ingredients
- 1 rack of veal (approximately 1.5 to 2 kg, depending on the number of people)
- 2 cuillères à soupe d’huile d’olive
The steps
Step 1: preparation of the rack of veal
If the rack is not yet prepared, remove the membrane from the bone (the thin film that covers the bones) and slightly separate the ribs using a knife to facilitate cutting after cooking.
Step 2: marinade
Generously brush the rack of veal with the RUB All Purpose BBQ and olive oil, then let it rest in the refrigerator for about 30 mi
Step 3: slow cooking of the shank
Sear the shank (optional): If you want to achieve a nice golden crust, you can quickly sear the shank on the Kamado grill for about 5 to 10 minutes over direct heat to caramelise the surface of the meat. Indirect cooking: Place the beef shank in the Kamado on the grill, above the drip tray. Cover and let it cook slowly for about 3 to 4 hours. It is important to maintain a low and constant temperature to allow the collagen in the shank to break down and make the meat tender.
Baste regularly: Every 30 to 45 minutes, you can baste the shank with broth or wine to help it stay moist and add depth to the flavour.
Step 4: cooking
Check for tenderness: After about 3 to 4 hours, the shank should be extremely tender, almost shreddable. The internal temperature of the meat should reach about 90°C (195°F) for it to be perfectly cooked. If you want more crust: For an even more golden and crispy finish, you can increase the temperature to 200-220°C (390-430°F) and cook for another 10-15 minutes to further sear the outside.
Place the meat in the casserole. Cover, place in the QUATRO kamado. Apply the sauce with a brush on the pork every hour. Smoke the pork shoulder by covering it with sauce every hour, for 8 to 10 hours or until the internal temperature of the meat reaches 200°F - 93°C.
Step 5: finishing and serving:
Resting the meat: Once cooking is complete, remove the shank from the Kamado and let it rest for about 10 to 15 minutes before carving. This allows the juices to redistribute within the meat, making it even more tender and juicy. Carefully slice the shank into thick pieces or shred the meat if you prefer a more rustic presentation. Serve the beef shank with roasted potatoes, seasonal vegetables, or a gratin dauphinois for a complete meal.
The kamados
Discover the different models of kamados!