Ease of Preparation: Easy
Yield: 8 servings
Ingredients
2 Veal Blade Steaks 4lbs each (1.8kg)
8 large crusty buns
Rub
2 tablespoon black peppercorns, crushed (30ml)
2 teaspoon salt (10ml)
3 tablespoons brown sugar (45ml)
2 teaspoon ground ginger (10ml)
2 teaspoon ground cinnamon (10ml)
1 1/2 teaspoons ground anise seeds (7ml)
2 teaspoon red chili flakes (10ml)
1/2 teaspoon ground cloves (2.5ml)
Method
In a small bowl, stir together the spices. Rub spice mixture evenly over meat, coating the entire surface. Set on tray and cover with plastic wrap. Refrigerate for 4 hours and up to overnight.
Remove steaks from refrigerator 20 minutes prior to cooking.
Preheat barbeque to 220° F/104 °C leaving one side of grill off for indirect cooking.
Oil grill to prevent sticking
Place Veal steaks over indirect heat on BBQ grill. Close lid and allow to cook for 2.5 hours. Remove from grill, place on tray and cover loosely with aluminum foil. Let steaks rest 10 minutes before carving.
Carve steaks in thin slices. Serve on crusty buns with spicy mustard.
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