Here is a simple and delicious recipe for cooking a rack of veal in the Kamado, a perfect dish for a tasty and festive meal. Today, this dish is a classic of French cuisine, appreciated for its tenderness and delicate flavours, often prepared for special occasions or festive meals.
The rack of veal ribs in the kamado is cooked at 180°C using indirect heat for 1 hour to 1 hour 15, until it reaches 58°C at the core for pink meat.
Equipment
Ingredients
- 1 rack of veal ribs (approximately 1.5 to 2 kg)
- 2 cuillères à soupe d’huile d’olive
- Rub All Purpose BBQ
- Salt and pepper
- A few sprigs of thyme (optional)
The steps
Step 1: prepare the rack of veal
If your butcher hasn't done it, remove the thin membrane covering the bones and slightly separate the ribs using a knife, to make slicing easier after cooking.
Step 2: season
Generously brush the rack with olive oil and All Purpose BBQ rub on all sides. Let it rest for 30 minutes in the refrigerator, then take it out 20 minutes before cooking to bring it back to room temperature.
Step 3: preheat the kamado
Install the Split & Mix and the deflector, then preheat the Kamado QUATRO to 180°C using indirect cooking.
Step 4: cook
Place the rack on the grill, bone side down, and insert the thermometer probe into the centre of the joint, without touching the bone. Close the lid and cook for 1 hour to 1 hour 15, until it reaches 58°C at the core for pink meat.
Step 5: rest and serve
Remove the rack, cover it with a sheet of aluminium foil and let it rest for 10 minutes: the temperature will rise another 2 to 3°C and the juices will redistribute in the meat. Cut between the ribs, season with salt and pepper, and serve with roasted potatoes, seasonal vegetables or a gratin dauphinois.
Frequently asked questions
What temperature to cook a rack of veal on the kamado?
Cook the rack of veal at 180°C using indirect cooking, with the deflector installed. This enveloping heat cooks the meat evenly without drying out the exterior.
How long to cook a rack of veal on the kamado?
Allow about 1 hour to 1 hour 15 for a rack weighing 1.5 to 2 kg at 180°C. The time varies depending on thickness: rely mainly on the core temperature.
What core temperature for a pink rack of veal?
Aim for 58°C at the core for pink meat, then let it rest for 10 minutes: the temperature will rise to about 60°C. For medium doneness, remove the rack at around 62°C.
Should the rack of veal rest after cooking?
Yes. Let it rest for 10 minutes under a sheet of aluminium foil: the juices will redistribute in the meat, which remains tender and juicy when sliced.
Should the rack of veal be seared?
It is optional. For a more pronounced crust, sear it at the end of cooking for 2 minutes on each side on the grill over direct heat, once the core temperature is almost reached.
How many people with a rack of veal?
Count one rib per person: a rack of 1.5 to 2 kg, or 4 to 6 ribs, is suitable for 4 to 6 people.
What to serve with a rack of veal on the kamado?
Serve it with roasted potatoes, a gratin dauphinois, sautéed mushrooms, or seasonal vegetables grilled on the kamado.