Chuleta de Ternera
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, grate
Ingredients
• 1 thorn in the bud
• Mineral salt (here: Sal de Añana)
• Fat cuts from different steaks, alternatively clarified butter
• several waxy potatoes
• Salt
• Pepper
There's more in FIRE&FOOD 03/22!
preparation
➊ Wash the potatoes, peel them if necessary and put them in a fireproof dish with steak fat, salt and pepper and grill them in the grill at medium heat, turning them occasionally.
➋ First coat the cutlet on both sides with Añana salt and then grill the Chuleta de Ternera over high heat so that it doesn't lose too much juice and the temperature can penetrate to the inside. Let it rest for a while, remove the bone and serve with the potato wedges.
Paco Boigues: "This chop comes from a female Charolais calf raised on a farm in Valtierra, Navarra. To get a good result, everything depends on the thickness chosen for a veal chop. I recommend cooking thin pieces of meat on the plancha, grill or pan and using only the thickest cuts for grilling. Cooking veal products requires greater attention during preparation because, unlike beef, it can be cooked through and overcooked more quickly."
Recipe by Paco Boigues
Paco Boigues is one of the most experienced chefs, gastronomy bloggers and grill masters in Spain. In his barbecue seminars in Valencia, only the best ingredients are put on the grill - and then, of course, on the table. FIRE&FOOD visited Paco to see how the Spanish chops are perfectly prepared - and to taste them.www.pacocinillas.es
Recipe from FIRE&FOOD Magazine 03/2022
