Top loin of veal in a beer marinade

10 min active, min passive
Meat
Gas
Ingredients
  • 800 g Top loin of veal
  • 200 ml Light beer
  • 100 ml Sunflower oil
  • 50 g Mild mustard
  • 12 g Fresh chilli pod, diced
  • 5 g Cloves of garlic, crushed
  • 5 Piece(s) / Portion(s) Juniper berries
  • 2 Piece(s) / Portion(s) Bay leaves
  • 2 Piece(s) / Portion(s) Cloves
  • 100 ml Dark beer
  • 30 g Forest honey
  • 20 g Meat spices
  • 20 g Soya sauce
  • 20 g Mild mustard
  • 1 g Freshly ground pepper
  • 20 ml Water
  • 5 g Corn starch
Preparation
  1. Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.

  2. For the beer marinade, mix together the beer, mustard and meat spices. Coat the top loin of veal with the marinade, place it with the remaining spices in a plastic bag, seal firmly. Marinade in the fridge for at least 12 hours.

  3. Take the meat out of the fridge at least 2 hours before grilling and allow any excess liquid to drain off.

Cooking
  1. Blend together the beer, forest honey, meat spices, soya sauce, mustard and pepper for the beer coating and bring it to the boil briefly in the preheated Aroma Pan.

  2. Mix the corn starch in cold water and add while stirring constantly. Continue to cook it all for around 1 minute. Put the coating to one side and leave to cool.

  3. Rub the top loin of veal with the beer coating and grill on the grill grate for approximately 50 minutes at 200 °C. Brush the joints two or three times with the beer coating. Take the top lean of veal joint off the grill once it has reached a core temperature of 58 °C. Keep the meat covered and leave to rest prior to cutting until it reaches a core temperature of 63 °C.

  4. Grilling

Tip
  • The Gourmet Burner Technology is the ideal tool for this preparation

  • Preparation at lower temperatures and longer grill times; indirectly barbecue the joint in a preheated grill at 80 °C for approximately 2 hours until the meat reaches a core temperature of 58 °C. Remove from the grill. Keep the meat covered and leave to rest prior to cutting until it reaches a core temperature of 63 °C.

  • Make the beer coating the previous day

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