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Saddle of veal in herb marinade with orange juice

45 min
Saddle of veal in herb marinade with orange juice

Saddle of veal in herb marinade with orange juice

45 min
  • 1 kgsaddle of veal
  • 2 xgarlic cloves
  • 1 xorange
  • 1 xdried chilli
  • 1 handfulparsley
  • 1 handfulmint
  • 2 Tbspoil
  • 1 Tbsptequila
  • 0,5 tspcumin
  • 1 pinchsalt and pepper

shopping list

This recipe is on the shopping list for 2 .

Manual

meat and vegetable mincer
mug 0.6 l
multi-purpose blade
Squeeze the orange and measure about ½ cup of juice. Rinse the parsley and mint and shake dry. Pluck the leaves off the stems, peel the garlic and chop in the beaker, together with the chili pepper, using the bamix® with the meat mincer.
Briefly mix the orange juice with the herbs, garlic, chili, tequila, oil and cumin, using the bamix® with the mincer and season with salt and pepper. Rub the veal with the marinade, put it in an airtight bag and leave in the refrigerator overnight.
Prepare the barbecue for indirect heat (140 degrees). Remove the veal from the bag and place it on the roasting basket and put it indirectly in the barbecue. Adjust the thermometer and grill the saddle until a core temperature of about 65 degrees is reached. Remove from the barbecue and let rest covered for 5 minutes.
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