Barbecue Veal Chop with Mustard and Jus
Jack Burgess, head chef at Odeon Restaurant Christchurch has been using Pearl Veal for over a year and says he loves the product, produced by Pearl Pastures. The meat is young beef, out of Synlait dairy herds, reared with a very natural diet and grown to around 300kg before its first birthday.
Chefs at some of NZ’s top restaurants have been introduced to the product, and say that it is so easy to cook, tastes delicious, is very tender and lean, and so very healthy.
The team at Odeon have whipped up a delicious recipe for BBQ Veal Ribeye Chop with house mustard and spiced jus so you can get creating at home. Enjoy!
Barbecue Veal Chop with Mustard and Jus
Pictured Above
SPICE MIX
30 g black peppercorns
40 g coriander seeds
5 g fennel seeds
50 g Aleppo pepper
40 g smoked paprika
10 g garlic powder
10 g bonito flakes
Toast peppercorns, coriander and fennel. Blitz with the rest in spice grinder/food processor.
MARINADE
150 g brown sugar
150 g neutral oil
½ onion, grated
5 cloves garlic, finely grated
12 g ginger, finely grated
16 g black peppercorns
40 g Spice Mix (see above)
1.5 tsp Worcestershire sauce
80 g lemon juice
12 g flaky sea salt
Blend to a paste in food processor. Then rub generously on a veal chop, at least 500g. Wrap and refrigerate for at least 24 hours.
JUS
1 L brown chicken stock
2 cinnamon sticks
2 star anise
10 g black peppercorns
4 bay leaves
2 shallots, large, diced
Add into the pot, bring to a boil and simmer until reduced by a third. Turn off heat and allow to steep for 30 minutes. Strain then bring the stock back to a boil and thicken with a corn starch slurry.
Remove veal chop from the fridge and brush off any excess marinade. Allow to come to room temperature for about 30 minutes. Grill over charcoal and then rest and allow to cook to medium-rare, internal temperature of 56–58 °C.
Remove the meat from the bone and slice. Place the bone slightly off centre on the plate and fan the meat outbeside it. Serve with a spoon of Dijon mustard and dress with the Jus. Finish with olive oil, flaky salt and freshly ground black pepper.
