Here's a rub that worked really well. I crushed red and green peppers in a mortar, mixed it with salt and onion powder, and rubbed a veal topside roast with it. I think it is called veal topside, it is the inside thigh of a calf anyway. The flavor was really good, where you could clearly taste the pepper(s), but it wasn't hot or spicy. Just right. It works just as well (of course) with beef. I served it with a classic white wine sauce which balanced the pepper rub just perfectly.
Rub
3-3.5 lbs veal topside, boneless
1 tbsp red pepper
1 tbsp green pepper
0.5 tbsp onion powder
1 tsp salt
1 tbsp dijon mustard
Brush the meat with a thin layer of mustard, the apply the spice mix. Let it rest for a couple of hours in the fridge, then place it on the grill. I cooked it at 240° F until the inner temp was exactly 140° F. It took 2 hours. Then I let the meat rest in a faux cambro for 40 minutes. It was truly excellent. Got a nice smoke ring and it was very moist and tender.
The veal with rub applied
The final product
The plate, not my best presentation by far, but I was hungry :-)
Rub
3-3.5 lbs veal topside, boneless
1 tbsp red pepper
1 tbsp green pepper
0.5 tbsp onion powder
1 tsp salt
1 tbsp dijon mustard
Brush the meat with a thin layer of mustard, the apply the spice mix. Let it rest for a couple of hours in the fridge, then place it on the grill. I cooked it at 240° F until the inner temp was exactly 140° F. It took 2 hours. Then I let the meat rest in a faux cambro for 40 minutes. It was truly excellent. Got a nice smoke ring and it was very moist and tender.
The veal with rub applied
The final product
The plate, not my best presentation by far, but I was hungry :-)
at least for myself.
Comment