Grilled Meat With a MieleAceto Marinade
Ingredients: (*) you can choose good grilling Meats (beef ribs, beef or chicken breasts - sliced turkey breast - chops or steaks of pig or veal - pork ribs (trimmings), small burgers ...) – garlic cloves – fresh rosemary – Mieleaceto ® - e.v. olive oil. – salt.
For this preparation, the marinate is a great importance.
Marinating time should be calculated for no less than 20/24 hours: in this way the meat will absorb aromas better.
Prepare the various containers (is better to not mix the meat of various animals before cooking... if needed you could keep the beef, veal and young beef in one container, than the chicken and Turkey in another). The meat is better to be on a single layer, so choose the right containers.
Pour the olive oil (for the amount, check that the meat is not fully immersed) equal amounts of Mieleaceto ®, a clove of garlic, peeled and cut into thin slices, a few Rosemary needles and mix all the marinade ingredients thoroughly (use your hands or a spatula). Put the meat into the marinade, turn and then cover with foil and refrigerate. Turn the meat every 4 to 6 hours, if possible.
Set the grill , or hot plate, to the temperature desired. Drain the meat from the marinade and clean from garlic and rosemary, "seal it" and then move it to the cooler corner so it can cook well without burning on the outside but raw on inside (remember that only beef and veal can be “ underdone” whereas chicken, turkey and pork must be thoroughly cooked inside and as for veal, careful it’s not too dry!).
When cooked, slightly salted on the surface, let it sit a couple of minutes then served by spraying the meat with Mieleaceto ®.
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