Cut most of the fat off if you plan to grill the piece. This is to avoid
massive flare-ups that will carbonize the outside into a black mound
that won't be too tasty and destroy your basting sauce. Now you will
make the sauce, grill and baste. Repeat the mantra. Brazilians marinate
a bit. Argentines baste while its on the grill. Do what you think makes
sense.
This is a down home French countryside recipe that is real comfort
food. Probably the best thing is the mushroom gravy at the end. Make
sure you don't overcook the veal and don't forget to let it rest after
you taking it out of the pot.
Get yourself some Prime rib-eye from your favorite meat-monger,
preferably with the bone-in. When the bone is inthere you are getting
slightly less meat but more flavor to the meat and more gnaw-time for
the carnivore in you. (When the bone is out the butchers usually
slightly raise the price anyway so you aren't really getting ripped off
by buying bone-in.) You can buy rib-eye from the butcher as steaks or
you can splurge and get a massive chunk of it (the " standing rib
roast") which you will carve as if it were a roast.
Warning: This cut of meat can get pricey, especially if you are getting Prime
grade (which you should). Make sure you ask the butcher to weigh the
meat and give you a price check before they wrap it up for you.
Somewhere in my subconscious I think I ripped it off a BBQ show the Food Network. Oh well. But this is so good I guarantee if done right you will get jaws dropping left n' right.
ChezJJP.com is a food lovers' website focused on making you a better cook by doing complicated things in a simple way. Learn to use the two most basic ingredients: creativity and instinct.
