If you’ve never had caveman-style meat, you’re missing out. The biggest question I get asked when I cook this way is, “Doesn’t the meat get covered with ash?” It’s a fair question and I wouldn’t recommend this technique with traditional charcoal briquettes specifically because of that reason. But with lump charcoal, like the premium hardwood variety offered by Fogo, there’s never an issue with ash and the sear and flavor that comes from this primitive form of cooking is simply amazing.
Note: In this recipe, I provide instructions for cooking the veal chop with a sous vide machine before it hits the coals. This is not a requirement if you’re working with a thinner chop but for cuts that are 1″ and up, it saves you from overcooking the outside of your meat while you wait for the inside to come to temp.
Caveman-Style Sous Vide Veal Chop
Serves: 2 | Prep time: 20 min | Cook time: 3.5 hours
Ingredients
For the marinade:
1 small shallot, finely chopped
2 cloves garlic, finely chopped
3 tbsp fresh rosemary, finely chopped
1 tbsp fresh tarragon, finely chopped
½ cup olive oil
1 tsp salt
1 tsp black pepper
1 bone-in veal chop, 1” to 1.5” thick
Equipment
Charcoal grill
Sous vide cooker (optional)
Chimney starter (or Looftlighter LINK)
Lump charcoal (I prefer Fogo)
Step-by-Step
Step 1: Combine all ingredients for marinade in a bowl and mix thoroughly.
Step 2: Place the veal in a sealable bag and pour the marinade over top, coating the entire chop. I like to add an additional sprig of rosemary at this point but that’s optional. Squeeze as much air out of the bag as possible before sealing and allow the veal to marinate in the refrigerator for four to six hours, overnight if possible.
Step 3: Prepare your water bath by setting the sous-vide temperature to 130 degrees.
Step 4: Place the sealed bag into the water bath and let it cook for 3 hours.
Step 5: During the last half hour of sous vide cooking, fill and light a chimney of lump charcoal.
Step 6: Once the coals are white hot, place them in the middle of your grill. Since you’ll be cooking the meat directly on the coals, try to make a flat surface of coals. That’s a beautiful sight, isn’t it?
Step 7: Remove the bag of veal from the water bath and, allowing excess marinade to drip off, remove the chop from the bag. After three hours of sous-vide cook time, the meat is almost done but it won’t have much flavor without the sear. With a thin coating of marinade remaining on the meat, the real fun is about to begin.
Step 8: Using heavy duty tongs, place the meat directly on the coals and flip it every 45 seconds or so, ensuring it doesn’t burn. You’re looking for a nice char during this process and you’re looking to get the signature flavor of premium hardwood charcoal into the meat.
Step 9: After removing from the grill, allow the meat to rest for at least five minutes, then serve and enjoy!
Make this recipe:
Ingredients
For the marinade:
- 1 small shallot, finely chopped
- 2 cloves garlic, finely chopped
- 3 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh tarragon, finely chopped
- ½ cup olive oil
- 1 tsp salt
- 1 tsp black pepper
For the veal:
- 1 bone-in veal chop, 1” to 1.5” thick
Instructions
- Combine all ingredients for marinade in a bowl and mix thoroughly.
- Place the veal in a sealable bag and pour the marinade over top, coating the entire chop. Squeeze as much air out of the bag as possible before sealing and allow the veal to marinate in the refrigerator for four to six hours, overnight if possible.
- Prepare your water bath by setting the sous-vide temperature to 130 degrees.
- Place the sealed bag into the water bath and let it cook for 3 hours.
- During the last half hour of sous vide cooking, fill and light a chimney of lump charcoal.
- Once the coals are white hot, place them in the middle of your grill. Since you’ll be cooking the meat directly on the coals, try to make a flat surface of coals.
- Remove the bag of veal from the water bath and, allowing excess marinade to drip off, take the chop out of the bag.
- Using heavy duty tongs, place the meat directly on the coals and flip it every 45 seconds or so, ensuring it doesn’t burn, for a total cooking time of six to eight minutes.
- After removing from the grill, allow the meat to rest for at least five minutes, then serve and enjoy!