HERB STUFFED VEAL ROAST WITH TOMATO SALAD

INGREDIENTS

  • 1 rib eye veal roast (about 1800 g)
3 onions
  • ¼ fennel bulb
  • 1 chilli
  • 5 cloves of garlic
  • 1 small handful sage leaves (15g)
  • 1 small handful parsley (15g)
  • 3 tbsp. rapeseed oil
  • Salt
 Pepper

Tomato salad


  • 8 tomatoes
  • 1 romaine lettuce
  • 1 onion
  • 
100g Parmesan cheese
  • Olive oil
  • White wine vinegar
  • 
Salt 
Pepper
  • 8 sprigs of basil

METHOD

In the Kitchen

  • Trim the rib eye roast.
  • Rinse and peel the vegetables. Dice the onion, fennel and chilli and crush the garlic. Now fry them on the barbecue – see below.
  • Rinse the herbs and chop finely – leave some of the sage leaves whole. Toss the herbs into the fried vegetables and season with salt and pepper.
  • Cut the rib eye veal roast almost halfway through. Flatten out the roast and spread the vegetable mix on it. Roll the roast up firmly and tie tightly with kitchen twine.
  • Place the whole sage leaves between the kitchen twine and the meat and put it on the barbecue rack.
  • Now prepare the tomato salad. Rinse the tomatoes and romaine lettuce. Peel the onion.
  • Cut the lettuce. Cut the tomatoes into rustic pieces and slice the onions. Place the salad ingredients in a bowl.
  • Toss the salad with Parmesan cheese cut into flakes. Sprinkle olive oil and some white wine vinegar on the salad and season lightly with salt and pepper.
  • Arrange the salad in a bowl or dish and decorate with rinsed sprigs of basil.

At the Braai

  • Prepare the barbecue for direct heat, approx. 200-220°C. If using a 57cm charcoal barbecue, you will need ½ a chimney starter of lit Weber® briquettes.
  • Place the GBS Griddle in the GBS cooking grate and preheat it. Add the oil and fry the diced onion, fennel and chilli as well as the crushed garlic until golden brown. Take the griddle back to the kitchen (see above).
  • When the roast has been rolled up, prepare the barbecue for indirect heat, approx. 200-220°C. If using a 57cm charcoal barbecue, you will need a bit over ½ a chimney starter of lit Weber® briquettes.
  • Place the barbecue rack with the roast on indirect heat in the centre of the cooking grate. Insert the iGrill probe into the centre of the roast. Set your iGrill to 57 °C. Close the lid and leave the roast until core temperature has been reached. It takes around 45 mins.
  • Once the core temperature has been reached, remove the roast from the barbecue and allow to rest for approx. 15 mins before carving. Serve with tomato salad.

SERVES: 8
COOKING METHOD:

Direct/indirect
BBQ TEMPERATURE: 200-220 °C
CORE TEMPERATURE: 57 °C
PREPARATION TIME: 45 mins
ADDITIONAL PREPARATION TIME –
COOKING TIME: Approx. 45 mins
TOTAL TIME: 90 mins
EQUIPMENT: GBS Griddle, Barbecue rack, iGrill
SKILL LEVEL: Medium

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