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Ingredients:
4 (12 oz.) Veal Rib Chops
Olive oil
Salt and
freshly ground black pepper to taste
Vegetable oil
Method:
1. Rub the chops with oil and season on both sides with salt and pepper.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
3. Grill the chops for 8 to 10 minutes on each side until lightly browned for medium rare. Transfer to a warmed platter and let rest for five minutes. Serve with Merlot wine sauce, if desired.
Merlot Wine Sauce
Makes about 1 cup
Ingredients:
700 ml Cabernet Sauvignon
500 ml beef broth
3 large finely chopped shallots
1 tbs chopped fresh thyme,
1 tablespoon unsalted butter
Salt
freshly ground black pepper to taste
Method:
1. Combine the wine, broth, shallots, and thyme in a nonreactive saucepan. Bring to a boil over high heat. Reduce the heat and simmer for 45 minutes to 1 hour until reduced to about 1 1/2 cups. The sauce should have a thick, syrupy consistency. (The sauce may be made up to one day ahead at this point. Reheat before proceeding.)
2. Remove the sauce from the heat and whisk in the butter. Season with salt and pepper. Serve immediately.
Enjoy!
Recommended wine:
Merlot (2003)
You havent tasted anything if you have not tried the exquisite Merlot wine from Hackersley Estate. Winner of the coveted Silver medal at the 2004 Qantas Mt Barker Wine Show where it was named the best Merlot, it comes as no surprise when you are treated to its Cedar and Vanilla aromas with hints of the underlying plum, blackberry and raspberry bases. Aged for a full 12 months, the character of this wine has attained a certain clarity of Flavour where it seeks to provide you with true expression of its fruity Merlot nature. Pick one today - it is a must try winner!
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