Barbecued Balsamic Veal Chops is a modern American recipe for a classic barbecue dish of veal chops marinated in a blend of balsamic vinegar, olive oil, garlic, rosemary and shallots that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Balsamic Veal Chops.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
4 veal chops (about 250g each)
2 shallots, coarsely chopped
2 garlic cloves, coarsely chopped
2 sprigs of fresh rosemary, chopped
500ml balsamic vinegar
120ml olive oil
1/2 tsp sea salt
1/2 tsp freshly-ground black pepper
4 tsp basil-infused olive oil
4 sprigs of fresh thyme, to garnish
Method:
Place the shallots, garlic and rosemary in the base of a dish large enough to hold the veal chops (a casserole is ideal). Pour over 500ml of the balsamic vinegar, cover and set aside to marinate in the refrigerator over night.
When ready to cook, remove the veal chops from the marinade and place on a hot barbecue (or under a hot grill). Cook over medium coals, for about 15 minutes, turning half way through, or until done to your liking.
Strain the left-over marinade and place 500ml of the liquid in a small pan. Bring to a simmer and cook over low heat, stirring frequently, until the vinegar is reduced down to a thick, syrupy, consistency. You are aiming to reduce down to about 4 tbsp.
Arrange on warmed serving dishes and spoon over the balsamic vinegar reduction. Serve with potatoes and salad.
