Veal t-bones with lime and Corona beer

Name: Veal t-bones with lime and Corona beer
Prep time: 15 min
Cook time: 20 min
Yield: 2
Cuisine: Québécoise
Ingredients: 2 veal t-bones 450 g each; 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 15 min
Refrigeration 3 h
Cooking 20 min
Servings 2
Freezing I do not suggest

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!

Cook mode

Add to favorites

Ads

Ingredients

2 veal t-bones 450 g each
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!

Ads

To help you make this recipe

Our sommeliers suggest

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 ! See the product

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. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Carpineto Dogajolo

SAISON RUSTIQUE, BRASSERIE DUNHAM, 6%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads