Beer-Brined Grilled Veal Chops

  • serves 6

Nothing says summer like firing up the grill and cooking some tender, juicy veal chops. Courtesy of Peter Graben.

6 Ratings
Directions for: Beer-Brined Grilled Veal Chops


2 cup water

2 cup Steam Whistle Pilsner

¼ cup coarse salt

3 Tbsp dark brown sugar, packed

1 cup ice cubes

6 1-4-inch-thick centre-cut bone-in veal chops

7 large cloves garlic, minced

3 tsp coarsely ground black pepper

2 tsp salt

2 tsp dried sage leaves


1. Combine 2 cups water, Steam Whistle, 1/4 cup coarse salt, sugar in a large bowl. Stir until salt and sugar dissolve. Stir in ice.

2. Place chops in large resealable plastic bag. Pour Steam Whistle brine over chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

3. Prepare barbecue (medium-high heat). Remove chops from beer brine; pat dry.

4. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of chops.

5. Grill chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning.

6. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

See more: Main, Dinner, Grill, BBQ, Summer

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