Grass-fed Veal Sale through August

Sharing a recipe for a grilled rack of veal in honor of our August sale (20% off our Grass-fed Rose Veal). Get it while it lasts.

 

Grilled Porcini-Rubbed Rack of Veal

Serves 8

Ingredients

    • 1 1/2 teaspoons crushed red pepper flakes
    • 1/4 cup porcini mushroom powder (from about 3/4 ounce dried mushrooms)
    • 2 tablespoons sugar
    • 1 tablespoon kosher salt
    • 1 tablespoon coarsely ground black pepper
    • 1 (5–6-pounds) six-bone rack of veal, chine bone removed (not frenched)
    • 1/4 cup extra-virgin olive oil
    • Flaky sea salt

Special equipment:

    • A spice mill or a mortar and pestle

Preparation

  • Prepare grill for medium–high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Coarsely grind red pepper flakes in spice mill or with mortar and pestle. Combine ground red pepper flakes, porcini powder, sugar, kosher salt, and black pepper in a small bowl.
  • Rub veal all over with oil, followed by enough spice mixture to coat nicely (about 1/2 cup), patting to adhere.
  • Grill veal over direct heat, turning occasionally, until deeply browned all over, 15–20 minutes total. Move veal to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of loin registers 115°, 1 1/2–2 hours. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.) Meat will continue to cook when taken off the grill, so pull 10° before finishing temp.
  • Transfer veal to a cutting board and let rest 5 minutes. Cut loin from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.
  • Grill loin over direct heat, cut side up, just to reheat slightly (do not grill the cut side), about 4 minutes. Slice loin 1/2″ thick and transfer to a platter. Sprinkle with sea salt and serve with bones alongside.

Finishing Temps

  • Rare — 120F
  • Medium Rare — 125F
  • Medium — 130F
  • Medium Well — 135F
  • Well — 140F

Just remember, if you like your meat more on the medium to well done side, make sure you turn the heat way down to allow the meat to cook slowly. Your patience will be rewarded.

Do Ahead

  1. Veal can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

 

Bon Appetite June 2015, Chad Colby


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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