Smoky Lemon-Infused Veal Brisket: A Tender Delight
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein45gram
Ingredients
- Veal brisket (preferably whole packer, well-trimmed)2 kg
- Fresh lemons (use both zest and juice)2 piece
- Olive oil (extra virgin preferred)3 tbsp
- Garlic cloves (minced)4 piece
- Fresh rosemary (chopped)2 tbsp
- Kosher salt2 tbsp
- Black pepper (freshly ground)1 tbsp
- Smoked paprika1 tbsp
- Brown sugar (optional, for slight sweetness)1 tbsp
- Wood chips for smoking (hickory or fruitwood like apple recommended)100 g
Experience the perfect blend of smoky richness and citrus brightness with this smoked veal brisket infused with lemon. This recipe walks you through all the necessary steps—from preparing the brisket and seasoning it with fresh lemon and herbs, to smoking it low and slow for tender, juicy results. Ideal for beginners with straightforward instructions, this recipe emphasizes food safety, including recommended internal cooking temperatures. The ingredients are commonly available, and the process uses basic kitchen tools. Total ingredient cost is approximately $25 USD, €23 EUR, £20 GBP, and ₹2100 INR. The dish yields about 6 servings, with about 350 kcal per serving, making it a moderately rich protein meal suitable for non-vegetarian diets. Cooking complexity is medium and total time is around 6 hours, mostly hands-off smoking time.
Preparation instructions
Prepare the Veal Brisket
1Rinse the veal brisket under cold water and pat it dry thoroughly with paper towels. This ensures good adherence of the seasoning and prevents steaming during smoking.
Make the Lemon Herb Marinade
2In a bowl, combine the zest of 2 lemons, juice from 1 lemon, olive oil, minced garlic, chopped rosemary, kosher salt, black pepper, smoked paprika, and brown sugar if using. Mix well to form a flavorful marinade.
Marinate the Brisket
3Rub the marinade evenly over the entire surface of the veal brisket. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate and tenderize the meat.
Prepare the Smoker
4Preheat your smoker to a steady temperature of 110°C (225°F). Add soaked wood chips of hickory or apple wood to provide a mild smoky flavor that complements veal.
Smoke the Veal Brisket
5Place the veal brisket fat side up on the smoker rack. Smoke for approximately 4 to 5 hours, or until the internal temperature reaches a safe 72°C (162°F) as recommended for veal. Use a meat thermometer inserted into the thickest part of the brisket to monitor temperature accurately.
Rest the Meat
6Remove the brisket from the smoker and tent it loosely with aluminum foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute, ensuring a juicy final product.
Serve
7Slice the brisket against the grain into thin slices. Serve with optional lemon wedges for extra brightness and enjoy your smoky, tender veal brisket!
Cooking Tips
1Always use a clean cutting board and knife when handling raw meat, and wash your hands thoroughly to avoid cross-contamination.
2To check if wood chips are ready for smoking, they should start to smolder and emit smoke but not flame.
3If you don’t have a smoker, you can use a charcoal or gas grill set up for indirect cooking with wood chips placed in a smoker box or foil pouch.
4Adjust seasoning to taste; if you prefer less salt, reduce kosher salt slightly.
5Ensure your kitchen thermometer is calibrated correctly to avoid undercooked meat; veal brisket should reach at least 72°C (162°F) internally for safety.
Equipment Needed
- Smoker or charcoal/gas grill with indirect heat setup
- Meat thermometer (preferably digital probe)
- Mixing bowl
- Whisk or spoon for marinade
- Knife and cutting board
- Aluminum foil
- Tongs or spatula
Grocery Shopping List
- [ ] Veal brisket (2 kg) - Approx. $18 / €16 / £14 / ₹1550. Choose a brisket with minimal silver skin and some marbling for tenderness.
- [ ] Fresh lemons (2) - Approx. $1 / €0.9 / £0.8 / ₹85. Look for firm, bright yellow lemons without soft spots.
- [ ] Olive oil (extra virgin, 3 tbsp) - Approx. $1.5 / €1.3 / £1.2 / ₹135. Select high-quality oil for best flavor.
- [ ] Garlic cloves (4) - Approx. $0.5 / €0.45 / £0.4 / ₹45. Fresh garlic should be firm and plump.
- [ ] Fresh rosemary (small bunch) - Approx. $1 / €0.9 / £0.8 / ₹90. Pick vibrant green stems without wilting.
- [ ] Kosher salt (2 tbsp) - Approx. $0.2 / €0.18 / £0.15 / ₹20.
- [ ] Black pepper (freshly ground, 1 tbsp) - Approx. $0.3 / €0.27 / £0.25 / ₹30.
- [ ] Smoked paprika (1 tbsp) - Approx. $0.3 / €0.27 / £0.25 / ₹30.
- [ ] Brown sugar (optional, 1 tbsp) - Approx. $0.1 / €0.09 / £0.08 / ₹10.
- [ ] Wood chips (hickory or apple, 100g) - Approx. $2 / €1.8 / £1.5 / ₹180. You can find these at grilling or outdoor stores.
Total approximate cost: $25 / €23 / £20 / ₹2100
FAQ
What internal temperature should I cook veal brisket to for safety?
Veal brisket should be cooked to an internal temperature of at least 72°C (162°F) to ensure it is safe to eat.
How can I check the internal temperature accurately?
Use a digital meat thermometer inserted into the thickest part of the brisket to monitor the temperature during cooking.
Can I prepare the veal brisket in advance?
Yes, marinating the brisket overnight helps enhance flavor. You can also smoke the brisket and reheat slices gently before serving.
What if I don't have a smoker?
You can use a grill with a smoker box or a foil pouch filled with wood chips placed near the heat for indirect smoking.
How do I avoid drying out the meat?
Smoking at a low temperature and allowing the meat to rest covered after cooking helps retain moisture and tenderness.