Meat

Crispy Kosher Veal Cubes

These crispy veal cubes are slow-cooked to tenderness and finished with a crispy skin, perfect for serving with cranberry sauce.

Editor freeform notes

脆皮 kosher 小牛肉塊（燒肉風格 Cube）份量： 4-6 人準備： 1-2 天乾燥烹飪：約 2-3 小時 + 切塊材料 • 3-5 磅 kosher 小牛胸肉/肚肉（veal breast or belly，帶脂肪層最佳）。 • 調味（肉側）：1-2 大匙 kosher 鹽、1 小匙白胡椒、1 小匙蒜粉、½ 小匙五香粉、1 大匙紹興酒。 • 皮/脂肪處理：粗 kosher 鹽（1-2 杯）、白醋、少許油。 • 蔓越莓醬（cranberry sauce）搭配。步驟 1. 準備乾燥（1-2 天前）： 肉徹底拍乾。用叉子或串針在脂肪/皮側密集戳數百小洞（只穿脂肪層）。 肉側抹調味，脂肪側朝上放烤架，冰箱不蓋冷藏 24-48 小時。 2. 低溫烤嫩： 烤箱 325-350°F（165-175°C）。肉放烤架上，脂肪側厚覆粗鹽。烤 1.5-2.5 小時至內溫 160-170°F（嫩滑）。 3. 高溫脆邊 + 切塊： 刷掉鹽，刷醋+油。 轉 450-475°F 烤 15-30 分鐘，直到脂肪邊冒泡酥脆。 靜置 10 分鐘，切成 3-5 cm 立方塊（像照片叉子上的那塊），邊緣會有脆皮、內裡嫩白。 4. 上桌：淋或沾蔓越莓醬。如果想忽略脆皮簡化版：直接低溫烤至嫩，切塊即可，多汁像餐廳 tender 口感。這個會讓你做出類似叉子上那 cube 的效果——脆邊嫩心。第一次做建議用小塊肉測試。如果你之前試做時皮沒脆，或想調整切塊大小/溫度，再提供細節我繼續優化！

yoni-wick 1620 min 4-6

Ingredients

3-5 poundskosher veal breast or belly
1-2 tablespoonskosher salt
1 teaspoonwhite pepper
1 teaspoongarlic powder
½ teaspoonfive spice powder
1 tablespoonRice wine
1-2 cupscoarse kosher salt
as neededwhite vinegar
as neededoil
as neededcranberry sauce

Method

1
Dry the meat thoroughly and poke hundreds of holes in the fat/skin side with a fork or skewer. Season the meat side (salt, white pepper, garlic powder, five spice powder, rice wine) and place it fat side up on a rack in the refrigerator uncovered for 24-48 hours.
2
Preheat the oven to 325-350°F (165-175°C). Place the meat on a rack with the fat side thickly covered in coarse salt. Roast for 1.5-2.5 hours until the internal temperature reaches 160-170°F.
3
Brush off the salt and apply a mixture of vinegar and oil. Increase the oven temperature to 450-475°F and roast for an additional 15-30 minutes until the fat side is bubbly and crispy. Let rest for 10 minutes before cutting into 3-5 cm cubes.
4
Serve with cranberry sauce.

Notes

For a simplified version, skip the crispy skin step and roast until tender.

#meat#roasting#kosher

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