Veal t-bones with lime and Corona beer - Le Coup de Grâce

Veal t-bones with lime and Corona beer

Preparation :3h15 min Cooking :20 min
Difficulty :easy
Servings :2

I’m a big fan of beer of all kinds … However, when it’s really hot, I find that a Corona with a lime is impossible to beat! Imagine combining a luxury marinade with veal t-bones cooked to perfection … you’ll love it!

Ingredients

  • 2 veal t-bones 450 g each by Maillard
  • 1/2 cup Corona beer
  • The juice of 2 limes
  • 3 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 4 garlic cloves, finely chopped
  • 2 green onions, finely ​​sliced
  • Salt and pepper from the mill

Preparation

  • In a bowl, add the ingredients for the marinade then season with salt and pepper. Stir.
  • Place the veal chops in an airtight container and pour 3/4 of the marinade. Close the dish and shake well. Reserve in the fridge for 3 hours and shake from time to time. Reserve the fresh marinade in the fridge as well.
  • Preheat the BBQ at maximum intensity. Oil the grills.
  • Place the chops on the hot grills and splash with the marinade from the container. Cook for 3 minutes, rotate 45 degrees and continue cooking for 3 minutes.
  • Flip the veal and splash with the fresh marinade. Cook for 3 minutes, rotate 45 degrees and continue cooking for 3 minutes.
  • Close the fire directly below and continue on indirect cooking for 5 to 10 minutes, or until an internal temperature of 135°F. Baste with the marinade once in a while!
  • Place the chops on a plate and cover with foil. Let stand 5 minutes before serving!
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Our wine stewards suggest

+- 15$Carpineto Dogajolo

Here is a solid wine for a solid piece of meat ! A nose with aromas of ripe red fruits, sweet spices and roasting. A red with good acidity and coated tannins. It should be fine with these luxury veal t-bones !

SAISON RUSTIQUE, BRASSERIE DUNHAM, 6%

This Saison beer will seduce you with notes of spices, cereals and lemon. The clove flavour will melt pleasantly with the farmers' aromas of the veal. Very dry, it will bring a nice touch of freshness to this dish.

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