Slow Smoked Stuffed Veal Roast
Slow Smoked Stuffed Veal Roast
4-pound loin veal roast (1.8kg)
Brine Ingredients:
1 ½ cups apple cider (375ml)
¾ cup cider vinegar (180ml)
½ medium onion, minced fine
3 tablespoons olive oil (45ml)
1 teaspoon ground cinnamon (5ml)
1 teaspoon dried thyme (5ml)
½ teaspoon ground nutmeg (2.5ml)
6 peppercorns whole
2 bay leafs
3 tablespoons kosher salt (45ml)
In a medium stock pot combine all ingredients. Place over medium heat and cook until salt is dissolved. Allow to cool. Place veal roast in cooled liquid. Cover and place in the refrigerator overnight.
Prepare 2 smoke pouches. Place 4 cups (1 liter) of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 2 cups (500 ml)of dry wood chips
Stuffing Ingredients:
4 slices double smoked bacon, chopped into bite sized pieces
2 tart apples, such as Granny Smith, peeled and chopped into bite sized pieces
¼ cup minced Spanish onion (60ml)
1 garlic clove, minced
2 links mild Italian sausage
¼ cup dried bread crumbs (60ml)
3 dried apricots chopped fine
2 tablespoons minced fresh parsley (30ml)
2 teaspoons fresh rosemary, chopped fine
Pinch of ground cinnamon
Pinch of ground nutmeg
Pinch of dried thyme
Salt and pepper to taste
1 tablespoon olive oil (15ml)
6 cups apple wood chips
In a sauce pan over medium heat, cook bacon until almost crisp. Drain fat leaving one tablespoon. Add onion and garlic. Sauté for 2 minutes. Add apples and the rest of the ingredients. Cook until apple is softened yet still holds its shape. About 4 minutes. Remove from heat and allow to cool.
Once filling is cool. Remove veal from marinade and pat dry. Using a sharp thin knife make an incision through the roast lengthwise making a pocket to stuff the roast.
Stuff the roast with filling evenly distributed. Season roast with salt, pepper and rub with one tablespoon olive oil.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the veal roast on the side of the BBQ without direct heat. Smoke the veal roast over indirect heat for 2 hours or until cooked threw.
Remove. Tent with foil.
Serves 8
4-pound loin veal roast (1.8kg)
Brine Ingredients:
1 ½ cups apple cider (375ml)
¾ cup cider vinegar (180ml)
½ medium onion, minced fine
3 tablespoons olive oil (45ml)
1 teaspoon ground cinnamon (5ml)
1 teaspoon dried thyme (5ml)
½ teaspoon ground nutmeg (2.5ml)
6 peppercorns whole
2 bay leafs
3 tablespoons kosher salt (45ml)
In a medium stock pot combine all ingredients. Place over medium heat and cook until salt is dissolved. Allow to cool. Place veal roast in cooled liquid. Cover and place in the refrigerator overnight.
Prepare 2 smoke pouches. Place 4 cups (1 liter) of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 2 cups (500 ml)of dry wood chips
Stuffing Ingredients:
4 slices double smoked bacon, chopped into bite sized pieces
2 tart apples, such as Granny Smith, peeled and chopped into bite sized pieces
¼ cup minced Spanish onion (60ml)
1 garlic clove, minced
2 links mild Italian sausage
¼ cup dried bread crumbs (60ml)
3 dried apricots chopped fine
2 tablespoons minced fresh parsley (30ml)
2 teaspoons fresh rosemary, chopped fine
Pinch of ground cinnamon
Pinch of ground nutmeg
Pinch of dried thyme
Salt and pepper to taste
1 tablespoon olive oil (15ml)
6 cups apple wood chips
In a sauce pan over medium heat, cook bacon until almost crisp. Drain fat leaving one tablespoon. Add onion and garlic. Sauté for 2 minutes. Add apples and the rest of the ingredients. Cook until apple is softened yet still holds its shape. About 4 minutes. Remove from heat and allow to cool.
Once filling is cool. Remove veal from marinade and pat dry. Using a sharp thin knife make an incision through the roast lengthwise making a pocket to stuff the roast.
Stuff the roast with filling evenly distributed. Season roast with salt, pepper and rub with one tablespoon olive oil.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the veal roast on the side of the BBQ without direct heat. Smoke the veal roast over indirect heat for 2 hours or until cooked threw.
Remove. Tent with foil.
Serves 8
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