Vealchetta

Ingredients:

1 pieces of veal brisket (breast)
15 g color salt per kg
1 tbsp smoked garlic puree
3 g mint pepper
4 g fennel seed
50 g citrus zest
3 dried chili peppers
thyme
rosemary
oregano
bay leaves

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal brisket (breast)

Difficulty: *

Cooking methods: barbecuing

Source: Culinaire Saisonnier

Preparation

Remove the skins from the veal, score the insides of the meat and unfold it. Mix the salt, pepper, garlic, fennel seeds, citrus zest and chilies and rub 2/3 of the inside of the opened brisket. 1/3 part on the outside and tie tightly with the herbs on the outside. Vacuum and keep cool for 7-10 days and then cook in a closed BBQ at 120°C (248°F) to a core temperature of 68°C (154°F).

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