Veal ribs on a skewer
Method
Blend the onion with the balsamic, a part of the sunflower oil and the parsley.
Place the meat and all the marinade ingredients in a bowl and mix very well.
Cover with cling film and place in the fridge and leave for 24 hours, stirring it twice during this time.
Prepare the ingredients for the stew by crushing the ones needed in the mortar and then mixing them with the ones that are already in powder form.
Prepare the glaze by mixing all the ingredients in a bowl.
Skewer the meat, brush it with the glaze and wrap it well in baking paper so that it doesn't lose its liquid during grilling.
Grill for about 3.5 hours and remove the baking paper. Brush again with the glaze and continue baking until it gets colored. Then take it off the fire.
Place on a tray and cover with aluminum foil for 10 to 15 minutes.
Ingredients
For a kilo of meat
For the marinade
40 ml sunflower oil
20 ml grape syrup, molasses
100 grams of yoghurt
60g onion
15 ml balsamic vinegar
2 g dried thyme
5 grams of salt
For the spice mix
11 grams of salt
1 gram of black pepper
1 g white pepper
1 g red pepper
1 g garlic powder
1 g coriander
3 grams of sweet paprika
2 grams of smoked paprika
1 g chili
For the glaze
180 ml sunflower oil
25 grams of mustard
25c tomato paste
25 ml grape syrup
10 g onion powder
