Today we talk about how to make a good Galician veal chop on the grill, it seems a simple recipe, but we must take into account several issues.

Choose a good chop

To choose a good chop not only we have to look at its appearance, color and size, if not in the type of food that has led the animal.

If you want it to have a tender and juicy texture and with some fat, you should use the trowel, the shoulder, the bone or boneless needle, the ribs or the morcillo. If you want the same texture, but lighter, you should use the back, the vacuum and the counter, the fin, the fish, or the round.

The cut of the chop is also important, to make it grilled should have about 4 or 5 cm thick. To ensure that it has the same thickness on all sides, it must be cut perpendicularly.

Grill

The grill is also important, you should use a stainless steel grill, so you do not contaminate the taste of the meat if you use other material on the grill. The ideal way would be the grille in v, since it prevents the fat that falls, it does it directly on the embers, thus preventing that they can generate flames.

 

 

Temperature

Another important factor is the temperature of the meat and embers. The embers should be at their maximum temperature. The ideal is to use charcoal, turn it on for about 40 minutes before you go to make the Galician veal chop.

It is recommended that the piece or pieces to be cooked are at room temperature, take them out of the fridge for about 2 hours before grilling them

The salt

It is another important point, to know when to throw the salt. It is set in 2 times, when we turn the chop and when we take it out. The meat absorbs what it needs, the excess will be removed.

The recipe

- 1 or 2 Galician beef chops at room temperature

- Coarse sea salt

- Brasas at a good temperature

Put the meat on the grill for 4 minutes, then turn over and pour plenty of coarse salt over the part already cooked, keep it on the grill for another 4 minutes, remove the meat from the grill and add coarse salt for the part that ends cooking.

Place on a plate and cover with a clean cloth for 2 minutes before serving, this way the meat will be juicier. Remove the remaining salt and serve.

 

Pairing and accompaniment

You can accompany the Galician veal chop with a good salad or roasted red peppers. Maridar with a good red reserve wine, such as Garnacha, Tempranillo or Mencía.

Finally, just enjoy our Galician veal chop grilled with our wine. Take advantage!